I usually make most if not all of my muffins with whole wheat flour but this time I decided to mix it up a bit and try using oat flour. The result? Absolutely delicious!
The really surprising facts about these muffins are that they are gluten-free (if you use gluten-free oats), egg-free, and dairy-free, so they are also vegan friendly! Oh, and they have no added sugar! Bam! Yup, and trust me you will not miss any of those things!
These muffins are super healthy for you, too! Even James, who doesn’t eat berries by the way, said they were good (and I count that as some serious praise). So you ready for this healthy, yummy recipe? Read on!
- 2 cups oat flour (don’t have oat flour? You can grind oatmeal in your food processor or blender until it reaches a flour consistency. That’s what I did)
- 3/4 Tbsp baking powder
- 2 tsp baking soda
- 1 1/4 cups unsweetened applesauce (how extra delicious would these muffins be if you used some homemade berry applesauce in them?)
- 1 cup raw honey
- 3 Tbsp ground flax seed
- 9 Tbsp water
- 1 tsp salt
- 1 cup lightly chopped raspberries
- Preheat oven to 350 degrees.
- Lightly chop raspberries and set aside.
- Line muffin tin with liners or spray with your favorite non-stick spray.
- In a large bowl, sift flour, baking powder, baking soda, and salt.
- In a stand mixer, mix applesauce, honey, flax seeds and water together.
- Slowly add flour mixture to applesauce mixture and combine until well moistened.
- Stir in raspberries.
- Using an ice cream scoop, scoop out one scoop into each muffin tin.
- Bake 25 minutes or until toothpick inserted in center comes out clean.
- Allow to cool and enjoy!
I did not chop my raspberries but I think the muffins would have been better if I had. Also, when I was mixing my raspberries in they were not evenly distributing so I added an extra cup to make sure all the muffins had raspberries in them. This caused my muffins to be super raspberry-y (yes, I did just make up that word) and was the only thing James complained about. I also found the raspberry taste to be really strong but I like raspberries so, it did not bother me. I believe if you chop your raspberries up first you would have a better distribution than I did.
Anyway, I hope you enjoy these gluten-free, egg-free, dairy-free and vegan-friendly muffins like we did! Do you ever make gluten-free, egg-free, dairy-free and/or vegan-friendly food? What’s your favorite recipe? Let us know so we can try it out!
Have a blessed day!
PS – These muffins also freeze well!
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