Baking can be finicky. Especially when void of common allergens such as dairy, gluten, soy, and nuts. After years of searching, I have finally found a muffin (thanks to my friend Andie) that is gluten-free, dairy-free, and free of all common allergens, that tastes delicious and holds it’s form. You can imagine how ecstatic I am about this!!
These muffins are filled with healthy fiber from applesauce, oats, blueberries and brown rice flour. The muffins also contain healthy fat from the coconut oil and walnuts. These muffins can be enjoyed with a nut butter, on their own or with some coconut yogurt. For a nut free version, the walnuts can be left out.
- 1 1/2 cups gluten-free oat
- 1/2 cup brown rice flour
- 1 tsp baking powder
- 1/2 tsp. baking soda
- 1/2 tsp. salt
- 1/4 cup chopped walnuts
- 1 cup almond milk
- 1/2 cup maple syrup
- 1/2 cup unsweetened applesauce
- 1 egg
- 1/2 tbsp. melted coconut oil
- 1 tsp. vanilla extract or vanilla bean powder
- 1 cup fresh or frozen blueberries (if using frozen, be sure not to fold into the batter as it will turn the batter purple — see below for suggestion on how to incorporate the blueberries)
How to Make:
- Preheat oven to 350 degrees
- In a large bowl add dry ingredients and mix
- In a medium bowl add wet ingredients and mix
- Stir wet into dry
- At this point, you can decide if you want to make muffins or a loaf
- If making muffins, add 1/2 inch of batter in each muffin cup and sprinkle a few blueberries in each muffin. Top up the batter in each muffin cup and garnish the muffins with the rest of the blueberries. Only do this if using frozen blueberries, otherwise you can fold the blueberries in the batter. Bake for 30 minutes and let cool for 10 minutes in the muffin tray to set.
- If making a loaf, line a loaf pan with parchment paper and add half of the batter to the loaf pan. Sprinkle blueberries along the length of the loaf. Add the rest of the batter to the pan and sprinkle the rest of the blueberries on top. Only do this if using frozen blueberries, otherwise you can fold the blueberries in the batter. Bake for 50 minutes and let cool for 30 at least minutes. It will turn out gooey so make sure to let it cool/set when taking out of the oven (though it may be hard to resist digging in for another 30 minutes)