Raspberry Oat Muffins (gf + dairy free)
Who doesn’t love a jumbo muffin?? Something about jumbo muffins makes them so much better than regular-sized muffins. I love this raspberry oat recipe because it is super easy, nutritious, and still tastes like such a treat! You might see that a lot of recipes on my blog have different types of unfamiliar flours and if you’re new to gluten free baking, this can be intimidating. But don’t worry, because working with these flours is so easy to get used to and oftentimes, it is not at all different from using regular wheat flour. In my recipes, I usually like to use a mix of a couple different flours. I don’t just do that for kicks, but I do it because GF flours all have unique qualities that complement and balance each other out. For example, in the spectrum of GF flours, there are levels of heaviness. Some flours are really hearty, dense, and have stronger flavor, while other flours are light and neutral in flavor. That’s why in this recipe, I mix oat flour and millet flour. Oat flour would be considered on the heavier side, with a distinct oat taste and a texture that produces a heavier baked good. On the other hand, millet flour is light, has a neutral flavor, and when used in baked goods, creates a fluffier texture with a nice crumb. I love the combination of these flours especially because they both have great nutritional qualities.Once you become familiar with each GF flour, it becomes much easier to make substitutes as well. I know that millet flour is a bit less common than others, so this could be substituted with the very common brown rice flour. Brown rice flour doesn’t have exactly the same qualities, but would also work well in this recipe. Brown rice will create a slightly nuttier flavor than millet flour, but will produce a similar texture. It takes a bit of trial and error, but using GF flours can be so easy for anyone!Happy baking! *makes 8 jumbo muffinsIngredients:1 ½ cups oat flour1 cup millet flour2 tsp baking powder½ tsp baking soda½ tsp salt½ cup coconut sugar2 bananas2 eggs⅓ cup grapeseed or coconut oil1 tsp vanilla extract¾ cup unsweetened almond milk1 cup fresh raspberriesOptional: coarse sugar to sprinkle on top Steps:
- Preheat the oven to 425⁰F. Place paper liners in a jumbo muffin tin.
- In a mixing bowl, combine the oat flour, millet flour, baking powder, baking soda, salt, and coconut sugar. Set aside.
- In a separate mixing bowl, mash the bananas. Add the eggs, oil, vanilla, and almond milk. Whisk until thoroughly combined.
- Pour the dry ingredient mixture into the wet mixture and whisk until combined. Fold in the raspberries.
- Divide batter evenly among muffin cups, filling until about ¾ or almost all the way full. Sprinkle the tops with coarse sugar.
- Bake at 425⁰F for 10 minutes. Lower the temperature to 375⁰F and bake for 20-25 minutes more, or until a toothpick inserted comes out clean.
- Let cool enough so that you can take the muffins out of the tin and let the muffins finish cooling on a wire rack.