This is a hearty muffin recipe. This recipe does not use an All Purpose Gluten-Free Flour that typically contains starches. Instead, only whole grains are used along with a little Garbanzo Bean Flour.
1 cup Rolled Oats or Steel Cut Oats (or Oat flour)
3/4 cup Millet (or Millet Flour)
1/4 Flax Seeds (or Flax Meal)
1/4 cup Garbanzo Bean Flour
2 teaspoons Baking Powder
1/4 cup Walnuts
3/4 cup Dried Apricots or other dried fruit
1 cup Unsweetened Plant Milk
1 1/2 teaspoons Vanilla Extract
1/2 – 3/4 cups water
1 cup Blueberries (fresh or frozen)
1. Preheat Oven to 375oF. I choose the normal bake setting, not convection. Convection tends to dry the tops and make them pointy.
2. Prepare muffin tins for 12-18 muffins by greasing the tins or use paper liners.
3. In a high-powered blender blend together the Oats, Millet and Flax seeds to make a flour. You may use ready made flours and flax meal if you prefer. We recommend making the flour, it will be fresher, more nutritious and better tasting.
4. Place flours in a bowl and mix in Garbanzo Bean Flour and Baking Powder.
5. Place the Walnuts, Apricots (or other dried fruit) and Plant Milk in a blender and blend to make a thick, coarse cream. The nuts and fruit should not remain chunky but the liquid does not have to be smooth.
6. Mix Plant Milk mixture with vanilla and add to bowl with the flours. Stir to incorporate. Add water in slowly to make a wet, soft dough. It should not be a pourable batter.
7. Stir in Blueberries.
8. Scoop about 1/3 cup of dough into a muffin liner or directly into a greased muffin cup. I use an ice cream scooper with the thumb trigger to easily remove the dough and place it in the muffin cup. Continue until all the dough is used up.
9. Bake for 30 minutes or until done. Test by pricking a muffin with a toothpick to see if it comes out clean. You may want to test one muffin by cutting it open and seeing if it is done.
10. Remove from oven and let cool. Muffins may be refrigerated and reheated when ready to serve.
1. All grains are different! Whether using flours or grinding your own, the amount of liquid to add will vary. This is why it’s important to add the water in slowly, 1/4 cup at a time until you get a moist dough.
2. Ovens are not the same! Temperature, Atmospheric pressure and humidity can also influence baking times. Check on the muffin to make sure they are not burning or browning too much. Depending on your location and your oven you may need to adjust the temperature and baking time.