breakfast blueberry oat muffins

 

Ingredients:

1 cup gluten free flour (I prefer Bob's Red Mill)

1 tsp xanthan gum

1/4 cup old fashioned oats 

2 teaspoons baking powder

1/4 teaspoon salt

1 tablespoon ground flaxseed

1/4 cup avocado oil 

1/3 cup cane sugar

2 teaspoon lemon zest

1 teaspoon lemon juice

1 egg

1/4 cup of milk (I use Califia almond milk)

1 cup blueberries

optional: 1 extra tablespoon old fashioned oats for sprinkling 

 

 

Directions:

Preheat your oven to 350 degrees, or 325 convection. Line a muffin pan with paper liners, or spray the tin with oil spray.

 

Take your flour, xanthan gum, 1/4 cup of oats, baking powder, salt and flax and combine well in a medium bowl. 

 

In a bowl of a mixer place your oil, sugar, zest, lemon juice, egg and milk. Using a paddle attachment on your standing mixer, combine your wet ingredients. With your mixer running on low, slowly add your dry ingredients a little at a time until it's fully combined. Remove from the mixer and using a spatula mix in your blueberries. 

 

Line a muffin pan with paper liners, or spray the tin with oil spray. Using a large cookie scoop or an ice cream scoop, scoop your batter into your tray. You should get about 6 muffins from this batter. Bake for 24-26 minutes, turning halfway through your cooking time. These will last about five days in an air tight container. However, after the first day I like to toast them for a minute to freshen them up. 

 

Plan Ahead: 

  • This is a perfect recipe to make on a Sunday for the week ahead. 

  • These will last about five days in an air tight container.

  • After the first day I like to toast them for a minute to freshen them up.