Ingredients: |
Ingredients: 1/3 C (100g) Banana mashed, about one medium
3/4 C (235g) Pure Maple Syrup warm to the touch
3 Tbs Coconut Oil unrefined, melted and warm to the touch
1/2 C (130g) Nut Milk of Choice I use homemade cashew milk, 1/2 diluted
3 tsp Apple Cider Vinegar
1 tsp Vanilla Extract
3/4 C + 1 Tbs (85g) Gluten Free Oat Flour divided, see notes for DIY from whole oats*
3/4 C + 1 Tbs (95g) Almond Flour
1 C (115g) Tapioca Flour
1/4 C (30g) Bob's Red Mill Organic Whole Ground Flaxseed Meal
3 tsp Baking Powder
1/4 tsp Baking Soda
1/2 tsp Fine Sea Salt
1/2 C (100g) Fresh or Frozen Blueberries heaped (do not thaw if using frozen)
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Directions: |
Directions:In a medium mixing bowl, mash the banana until smooth and there are little to no chunks left. Stir in the maple syrup, coconut oil, nut milk, vinegar and extract. Whisk throughly to incorporate and create an emulsion. If the coconut oil solidifies, gently warm the mixture 10 seconds at a time in the microwave until melted again. Set aside.
Scoop one tablespoon of oat flour out and set it aside (we'll use this to mix into the blueberries later). Into the wet ingredients, add the oat flour, almond flour, tapioca flour, flaxseeds, baking powder, baking soda, and salt. Whisk throughly, for at least a minute insuring no clumps remain. The batter will be thin and you'll notice bubbles right away from the leavening. Lay a dry tea towel over the top of the bowl and rest the mixture at room temperature for 30 minutes (do not skip this rest). The batter will thicken as it sets. Now is a good time to make the tulip muffin cup liners (optional).
While the batter is resting, preheat the oven to 375F (190C). Set the oven rack in the center. Line the muffin pan with muffin liners. Just before adding the batter to the muffin cups, in a small bowl, mix the blueberries (frozen or fresh) with one tablespoon of oat flour set aside earlier. Spoon the blueberries and any remaining oat flour into the batter and gently fold the blueberries into the mixture.
Use a #20 spring loaded cookie scoop or about 4 Tbs each, scoop a heaping scoop of batter into the muffin cups/pan to distribute the batter evenly among cups. Add a few more fresh blueberries each to the tops of the muffins, gently nudging them into the batter and sprinkle a bit of whole rolled oats on the top if desired.
Bake at 375F (190C) for 30-32 minutes or until golden on top and tops spring back under gentle pressure. Rest in pan for 10 minutes, then remove muffins from pan and onto a cooling rack to cool completely. Remove the muffin cup gently from around the muffin to enjoy.
Store in a lidded container at room temperature for up to three days. After muffins are completely cooled they may be frozen on a sheet pan, then moved to a covered container for up to two weeks. Thaw at room temperature. |
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Notes: |
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Notes: To DIY Oat Flour: scoop one cup + 1 Tbs (85g) of gluten free rolled oats into a blender or food processor.Process until a fine meal is formed. I use Vitamix to make oat flour, but have used a food processor (S blade) as well. The food processor doesn't create as fine of flour as Vitamix but it produces a nice course flour. Nora has a tutorial if needed.
In baking, weighing ingredients is important for optimal outcome. I find that especially true in gluten free baking. If you feel you'll be baking with gf flours regularly, I recommend investing in a good digital kitchen scale. I use one like this and have had it for about five years. It's been reliable.
I enthusiastically recommend an oven thermometer! I’ve baked in commercial bakery and home ovens, old, lightly used and brand new ovens – they all have their own personalities with temperature variations and fluctuations. Knowing the temperature of your oven is important for the best outcome, and evenly baked goods; super important in baking. I keep a close eye on my oven thermometers (I use two just to be sure) when testing/making recipes for the blog so that I am as accurate as possible with including the proper baking temperatures in my recipes.
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This recipe for Blueberry-Oat Flax Muffins (gluten free) is from