The pictures you see in this post are of the third time I made this batch of muffins.
What happened to the first two batches, you ask? They didn’t turn out right? You were still testing the recipe? The pictures weren’t good enough?
We ate them all.
Yes both of the first two times I made these oatmeal muffins, I fully intended to take photographs and write them up for you. The base is a gluten-free muffins base I’ve been using your years, so I was confident enough that they’d turn out (and they did). But see, we just ate them too quickly for me to take pictures.
I haven’t talked about my personal health much on this blog, and I won’t get into much today, but I started a gluten free diet about six years ago, and I was determined to learn how to make my own baked goods without a mix. I’m not a huge sweets person, but I do enjoy a nice muffin or cookie every now and then, and I was never satisfied with the way they turned out when I made them from a mix. Either that, or I wasn’t happy with the mix of refined flours like white rice flour. And store-bought gluten free baked goods are usually full of even more sugar and additives than the mainstream stuff.
I also felt that it was a necessary cooking and baking skill for me to learn the properties of different flours. Which ones add moisture or absorb it? Which ones create a better crumb, and which ones are lighter and fluffier? What different flavors do they bring?
I’ve seen begun experimenting with bringing wheat back into my diet, but I’ve changed my eating habits (and baking style) for good. It’s definitely important to provide our bodies with a variety of ingredients instead of the same thing all the time, and I think that goes for flours, too.
These oatmeal muffins are made with a combination of almond flour, buckwheat flour, oats, and arrowroot starch. I like to use these because they’re easy to find in grocery stores, but they combine to form an excellent texture and taste. There are no weird beany flavors in these muffins, and they aren’t gummy or crumbly. They’re just perfect. If you can’t find arrowroot flour, you could easily replace it with cornstarch, but I don’t recommend any other substitutions for the flours.
Adding berries gives you your daily dose of naturally-occurring antioxidants, and makes these muffins more interesting with bursts of juicy, sweet flavors. And you can’t skip the vanilla. It’s essential to that fresh-from-the-bakery flavor, and complements the berries so well.
My favorite part of these oatmeal muffins is that they’re only minimally sweetened, and I used my favorite unrefined sweetener, maple syrup. I have a hard time calling anything with white sugar in it a suitable breakfast, but these muffins are definitely nutritious enough for breakfast. I think of them as oatmeal muffins because oats are the main “flour,” and oatmeal is one of my favorite breakfasts. At their bare bones, these muffins are full of oatmeal, nuts (almond flour), protein (eggs), and fruit (berries and banana).
They’re an easy grab-and-go breakfast, and absolutely kid friendly. Perfect for busy mornings.
Someone else wanted to get in on the muffins, too. But she’s a cat, and she doesn’t eat muffins. She just wanted to come outside. There was a lot of crying at the back door while I was photographing the muffins on my back porch, and this is what I saw, at eye-level, when I started to open the door to go back in.
Easy, delicious breakfast oatmeal muffins made with a blend of nutritious flours, berries, and vanilla extract. Makes 1 dozen standard muffins.
- 3/4 cup blanched almond flour
- 1/4 cup buckwheat flour
- 1 tablespoon arrowroot starch
- 1/2 teaspoon sea salt
- 1-1/2 teaspoons baking powder
- 1 cup oats, certified gluten free
- 3 eggs
- 2 yellow bananas (not green, and not overripe)
- 1/3 cup melted coconut oil
- 1/3 cup maple syrup
- 2 teaspoons vanilla extract
- 1 cup mixed fresh or frozen berries (mine were blackberries, raspberries, blueberries, and strawberries)
Preheat oven to 375F and grease a 12-muffin pan with coconut oil or line with muffin liners.
Combine all of the Dry Ingredients in a large mixing bowl and set aside (take note that the oats are not included here--don't add them yet).
Add all of the Blender Ingredients (yes, this includes the oats) to a blender or food processor and blend just until smooth. If you have the option, a high-speed blender like a Vitamix or Blendtec would be the best option here.
Pour the blended ingredients into the bowl with the dry ingredients and stir carefully just until combined, with no patches of unmixed flour.
Fold in the mixed berries carefully, evenly distributing them but not mixing so much that the batter turns purple.
Divide the batter evenly into the muffin pan and bake for 25 minutes.