It’s no secret that I’ve been doing a lot of baking lately… well, the last 4 months. This past week, I thought more about the flour I’ve been using. Four years ago, I was very strict about the flour I used. No blends, no tapioca, no potato flour, no bean flour. Oh, and I definitely didn’t use sweetener outside of honey, fruit, or unsweetened applesauce.
I wanted to get back to that cleaner way of baking and eating. I really do feel better, even though I almost never stray from gluten and dairy free.
I also wanted to get the best deal nutritionally from my flour. (But more about that in a later post.)
All this led me to bring back an old muffin recipe and tweak it just a bit (click for original post). One thing I remember is that the muffins were good, but crumbly and the taste could have been better.
As soon as I tasted the first muffin, I remembered how much I enjoy the taste of honey and the homey, comforting flavor of these flours without the add-ins of a blend. These muffins are so smooth and NOT crumbly, it’ll be hard to eat just one. AND these are dairy-gluten-egg-soy-nut-refined sugar free. It’s a tall order for a muffin, but it comes through!
So, without further ado, Oat Breakfast Muffins!
Oat Breakfast Muffins Recipe:
1 c. Brown Rice Flour
1 1/4 c. Oat flour (plus extra if needed)
1 c. Sweet Sorghum flour
1 scant tsp. salt
1 tsp. Cinnamon
2 tsp. Baking soda
2 c. Unsweetened applesauce
2 Tbs. Apple cider vinegar
1 tsp. Gluten-free vanilla extract
Flax seed egg (2 Tbs. milled flax seed + 2-3 Tbs. cold water and sit for 5 minutes)
2 Tbs. melted coconut oil (plus some for greasing pans)
6 Tbs. raw honey (I *may* have used a bit more)
- Preheat oven to 380F. Grease pans with the extra coconut oil. (This recipe makes 18 muffins.)
- Whisk dry ingredients together
- Add wet ingredients and stir until mixed. If mixture seems loose, add a couple Tbs. of oat flour.
- Scoop into prepared baking pans. Filled cups 1/2-3/4 full. These muffins don’t rise a whole lot, so keep that in mind.
- Bake for 15-18 minutes.
- Let set in pan about 10-15 minutes to firm up. Let cool on wire rack or plate.
- Enjoy as they are, or with honey or fruit spread! Oh, and coffee. ;-)