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"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

GF Blueberry Oat Muffins Recipe

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This recipe for GF Blueberry Oat Muffins is from The Chipchase Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 cup + 2 TB oat flour
1 cup packed super fine blanched almond flour
¼ tsp salt
¾ tsp baking soda
2 eggs slightly beaten
⅓ cup pure maple syrup (or sweetener of choice(don’t remember if I used agave syrup or monk fruit))
1 tsp vanilla extract
1 TB olive oil
1 tsp apple cider vinegar
1 cup fresh or frozen blueberries
Directions:
Directions:
Preheat oven to 350º

Line muffin tin with 9 or 10 papers. Pray inside of papers with nonstick spray. (Important!)

In bowl wisk 1 cup oat flour (reserve remainder for later), almond flour, salt, and baking soda.

In separate bowl mix eggs,maple syrup (or sweetener of choice), vanilla, almond mild, olive oil, and apple cider vinegar until smooth and well combined.

Add dry ingredients to wet ingredients until just combined.

In small bowl toss blueberries with remaining oat flour. Gently fold into batter.

Divide batter evenly between the muffin cups.

Bake for 18-25 minutes or until a toothpick inserted comes out clean or with just a few crumbs .

Cool for 10 minutes on a wire rack before removing muffins from tin. Then cool completely.

 

 

 

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