Blueberry Oat Muffins

2 ratings

Twelve muffins

A muffin to love- brown sugar oatmeal goodness that is vegan, gluten-free, egg-free, dairy-free, and even soy-free. One thing it isn’t? Free of flavor. I’m not kidding. Bake a batch and see for yourself.

ingredients

What you’ll need:
1 cup certified gluten-free rolled oats
Soaked in:
1 cup warm vanilla rice or hemp milk, for 20 minutes
Beat together:
1/4 cup Spectrum Organic Shortening
3/4 cup organic light brown sugar
2 teaspoons vanilla extract
2 tablespoons agave nectar or honey
Whisk the dry ingredients in a large separate bowl:
1 cup sorghum or rice flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon fine sea salt
1 teaspoon xanthan or guar gum
1 teaspoon ground cinnamon
To assemble you’ll need:
Egg Replacer for two eggs (or two large organic eggs, beaten)
Add at the end:
1 cup blueberries- fresh or frozen
For crumble topping:
Rub together 2 tablespoons each:
Certified gluten-free rolled oats
Organic brown sugar
Spectrum Organic Shortening
Add cinnamon, to taste

directions

See full recipe on Karina’s Kitchen »

notes

If you use frozen berries, your muffins may need five extra minutes to bake. Keep an eye them. For true gluten-free status, I have been using Laura Scudder's GF Oats or Bob's Red Mill certified gluten-free oats in my baking.

Source: Karina’s Kitchen