Gluten-Free Blackberry Oat Muffins
Quick and healthy grab-and-go breakfast. Easy to make, just need a little forethought to soak the oats in the almond milk.
- Preparation:
- Cooking:
- Total:
- Serves: 12 persons
Ingredients
- 2½ cups old-fashioned rolled oats
- 1½ cups unsweetened almond milk
- 2large egg whites, lightly beaten
- ¼cup agave nectar
- 2tablespoons melted coconut oil
- 2tablespoons dark brown sugar
- 1teaspoon vanilla bean paste
- 1teaspoon ground cinnamon
- 1teaspoon baking powder
- ½teaspoon ground nutmeg
- ¼teaspoon salt
- ¼teaspoon ground cardamom
- ¾cup blackberries
- ¾cup fresh blueberries
Instructions
Step 1
Combine oats and almond milk in a large bowl. Cover and let soak in the refrigerator until much of the liquid is absorbed, 8 to 12 hours.Step 2
Preheat the oven to 375 degrees F (190 degrees C). Line a 12-cup nonstick muffin tin with paper liners.Step 3
Stir egg whites, agave syrup, coconut oil, brown sugar, vanilla paste, cinnamon, baking powder, nutmeg, salt, and cardamom into the oat-milk mixture. Fold in blackberries. Divide batter among the muffin cups, about 1/4 cup each. Top each muffin with 1 tablespoon blueberries.Step 4
Bake muffins in the preheated oven until tops spring black when touched, 30 to 35 minutes. Let cool in tin for 10 minutes. Serve warm or wrap airtight and refrigerate for up to 2 days. Can be frozen for up to 3 months.