When I was growing up, my aunt had a gluten intolerance (before it was trendy.) At that time, producing quality baked goods without flour was nearly impossible.
As a result, I saw years of brave gluten-free cakes, muffins, pie crusts, and quick breads meet their crumbly demise. One year, my aunt’s attempt at a gluten-free carrot cake caved in on itself so badly it resembled a top hat. The top layer rising out of the deflated “brim” the bottom had crumbled into, we nicknamed it “the hat cake.”
Much to my aunt’s chagrin, that name lives on to this day.
Fortunately, gluten-free baking has improved dramatically in recent years. Today, people choose to avoid gluten for a variety of reasons, and there are tons of options for those looking to cut it from their baking.
While many have discovered and perfected the use of gluten-free flour, this blueberry oatmeal muffin recipe takes an even easier approach: cutting flour altogether.
Flour may seem like a non-negotiable staple, but flourless baking is completely possible, and completely delicious. These flourless blueberry oatmeal muffins prove you don’t need white flour for good baking. Whether you’re paleo, gluten-free, or just health-conscious, cutting flour is a great way to lighten up your favorite treats.
Regular enriched flour, the fluffy white stuff you’ve been scooping into your baked goods for years, will just give you a blood sugar spike with almost no nutritional value to show for it. Fortunately, there are plenty of substitutes that make cutting flour easy.
In this recipe, the trick to picture-perfect muffins without the flour is letting the oats and almond milk soak overnight. This process will help you get the texture you want without the flour you don’t.
Meanwhile, these Blueberry Oatmeal Muffins also have a few more tricks up their sleeve. Coconut oil instead of butter helps cut fat and calories from this breakfast baked good. These clean treats also use pure maple syrup for natural sweetness that won’t send you spiraling from a sugar crash. Lemon zest, cinnamon, and, of course, blueberries, help round out the the clean and delicious flavor.
Muffins may not seem like the most health-conscious way to start the day, but with a few substitutions, these blueberry oatmeal muffins are a morning treat you can feel good about. Made with clean ingredients, these muffins will fill you up and fuel your day, not send you crashing mid-morning. Oh, and they also won’t crumble to pieces and earn an embarrassing nickname.
Yields: 1 dozen muffins | Serving Size: 1 muffin | Calories: 122 | Total Fat: 4g | Saturated Fat: 2g | Trans Fat: 0g | Cholesterol: 16mg | Sodium: 108mg | Carbohydrates: 19g | Fiber: 2g | Sugar: 7g | Protein: 3g | SmartPoints: 5
- 2 1/2 cups old-fashioned rolled oats
- 1 1/2 cups almond milk
- 1 large egg, lightly beaten
- 1/3 cup pure maple syrup
- 2 tablespoons coconut oil
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 teaspoon grated lemon zest
- 3/4 cup fresh blueberries
- Combine the oats and almond milk in a large mixing bowl. Cover and refrigerate overnight.
- Preheat oven to 375 degrees. Spray a muffin tin with non-stick spray or line with muffin pan liners.
- Gently stir all ingredients, except the blueberries, into the soaked oats mixture. Spoon into the prepared muffin pan, filling about 3/4 full, and place about 1 tablespoon of the blueberries on top.
- Bake for about 20 minutes or until tops are golden. Serve warm.
For another flourless alternative to a breakfast classic, try our Flourless Banana Pancakes.
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