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.”
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 (Freestyle): 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 melted coconut oil
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 teaspoon grated lemon zest
- 1 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 into the soaked oats mixture. Spoon into the prepared muffin pan, filling about 3/4 full.
- Bake for about 20 minutes or until tops are golden. Serve warm.