Gluten Free Oatmeal Raspberry Muffins

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Average Rating: 5 | Rated By: 4 users

This is possibly my all-time favourite muffin recipe. There is no added fat, refined sugar, dairy or eggs. The muffin is moist with a zesty flavour and subtle texture. Why serve plain oatmeal when you can have this wholesome gluten-free oatmeal raspberry muffin packed with protein, is rich in fiber and vitamin C.

Ingredients

  • 1 cup certified gluten free rolled oats
  • 2 Tbsp. chia seeds
  • 1 ½ cups fresh orange juice
  • ½ cup pure maple syrup
  • 1 tsp. pure vanilla extract
  • ½ cup all purpose gluten free flour blend
  • ¼ cup almond flour
  • 2 tsp. GF aluminum-free baking powder
  • 1 tsp. GF ground cinnamon
  • ½ tsp. GF baking soda
  • ¼ tsp. GF ground nutmeg
  • ¼ tsp. sea salt
  • 1 ½ cups raspberries
  • ¼ cup roughly chopped almonds, walnuts or pecans
  • Instructions

  • In a medium size bowl combine oats, chia, and orange juice. Set aside for 30 minutes
  • In a large bowl, whisk together dry ingredients
  • Preheat oven to 375 F and line a 12-cup muffin pan with paper liners. (My preference is parchment paper liners, the muffins do not stick to the paper)
  • Add maple syrup and vanilla to soaked oats and stir to combine
  • Add wet ingredients to dry and stir until just combined. Add raspberries and gently mix. Distribute the batter evenly among 12 muffins cups and top with nuts
  • Bake for 25 – 30 minutes or until a toothpick inserted in the middle comes out clean
  • Cool in the muffin pan


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