These muffins are so simple to make! They freeze well and absolutely should be added in to your Sunday Batch Cook repertoire. Perfect for lunchboxes, for school or the office and amazing with a cup of tea! Yay!
Ingredients (makes 8 muffins)
- 1/2 cup melted butter (use melted coconut oil for dairy free)
- 1 cup coconut sugar
- 1/4 cup maple syrup
- 2 eggs
- 1 cup gluten free oats (blended into fine flour)
- 1 cup Dove’s Farm Gluten Free Self – Raising flour
- 1 1/2 baking powder
- 1 tsp cinnamon
- 1/2 cup unsweetened, unroasted almond milk
- Optional extras: 3/4 cup blueberries or 1/2 cup raisins
Preheat oven to 190 degrees. Lightly grease a muffin tin or line with unbleached, sustainable muffin cups.
Whisk the butter, coconut sugar and maple syrup together. Lightly beat the eggs and fold into the mixture.
Blend the oats in a food processor to a fine flour, add the gluten free flour, baking powder and cinnamon and whiz again to combine.
Pour in the flours and almond milk into the batter and combine well. Try not over mix your batter but everything needs to be combined well with no lumps.
If you are using blueberries or raisins you can fold these in now.
Pour about two big tablespoons each into your muffin cups.
Bake for 17-20 mins or until a fork comes out clean.
Let cool on a rack completely before tucking in as they may be a little crumbly until set. Once cooled you can freeze them (so they aren’t touching) in a glass, freezer proof container for up to a month.
Enjoy with a cup of Yogi tea