Oat Flour Blueberry Muffins (GF, Refined Sugar Free)

My absence from the blog has a good excuse again. I’m working on that post. (<- Go there!) 😉 But for now, I wanted to share my gluten-free recipe for Oat Flour Blueberry Muffins that my dear friend, Emily, has been asking for. 🙂

Emily and I met on Facebook (hey, it IS useful for some things!), being a state away and about 6 hours from each other. We shared a ton of the same beliefs, and, surprisingly, ended up pregnant with our sons at almost exactly the same time.

She had her Little Man 4 days before we did and our boys are a couple of the sweetest on the planet! (We’re only slightly biased). 😉

How Oat Flour Blueberry Muffins came to be

Emily is very into Essential Oils (although she uses a different brand than I do) and has spent a lot of time educating me on their benefits.

So we decided to have a class.

At my house.

She was extraordinarily brave and made the 6 hour road trip alone with a 13 month old, *gasp* and we had the best weekend. 🙂 I made lots of food and one of the recipes were these Oat Flour Blueberry Muffins!

I’m so impressed that she still isn’t giving her son gluten. (We made it to just over a year). He is much more interested in food so this was a safe, and well liked, gluten-free option. 🙂

Keep in mind, this muffin IS gluten free, but it is NOT grain-free.

I LOVE To Your Health Sprouted Flours (not being paid a penny here!), and I used their Organic Sprouted Oat Flour in this recipe (I WILL get something for that one, but from Amazon). 😉

They turned out super moist, just sweet enough and most delicious with a slather of real butter.

Let me know below in the comments if you get to try them and what you think!

Print

Oat Flour Blueberry Muffins (GF, Refined Sugar Free)

Prep Time

5 mins

Cook Time

15 mins

Total Time

25 mins

 

Clean Blueberry Muffin you can enjoy AND feel good about eating!

Course: Snack

Cuisine: American

Keyword: Oat Flour Blueberry Muffin

Servings: 12

Author: Tiffany H

Ingredients

• 3 tbsp butter
• 2 pastured eggs
• 1/4 c coconut sugar
• 1/4 c maple syrup
• 1 tsp vanilla
• 2 tbsp applesauce
• 2/3 c sour cream (cultured, not pasteurized)
• 1 1/4 c sprouted oat flour
• 1 tsp baking powder
• 1/4 tsp baking soda
• 1/2 tsp Real Salt
• 1 c fresh or frozen blueberries

Instructions

1. Heat oven to 350°.
2. Mix together wet ingredients and coconut sugar.
3. Add dry in order listed and mix just until combined.
4. Fold in blueberries.
5. Prepare muffin tin by lining with paper cups and then lightly spraying with olive oil cooking spray. (Optional, but really helps muffins to come out of paper liners)
6. Bake 15-20 minutes or until centers are set.
7. Add butter and enjoy!