Gluten-Free Muffins

I love this recipe because I can vary the grains I use as well as add different ingredients such as banana, corn kernels, dried fruit, and nuts and seed. The basics - amount of grain, liquid, egg and baking soda always stay the same - just get creative with the rest.

Ingredients:

  1. 3/4 cup of rolled oats and 1/4 cup of ground oats (use coffee grinder) OR 1/2 cup of Oats & 1/2 cup of Corn Meal (purple or yellow) OR 3/4 cup of rolled oats and 1/4 cup of brown rice flour.

  2. 1 egg OR 3 Tbs of Aquafaba (garbanzo bean liquid)

  3. 1/2 cup of plant or dairy milk

  4. 1.25 tsp of baking soda

  5. Handful of nuts or seeds or dried fruit or corn kernels or small mushed banana or combination thereof

  6. Pinch of salt

  7. If desired - cinnamon, vanilla extract, maple syrup.

Instructions:

  1. Heat oven to 425 degrees

  2. Mix all ingredients

  3. Fill into greased MINI muffin tin (the above mix is enough for a mini muffin tin that makes 6 muffins).

  4. Bake for about 25 minutes or until you can stick a toothpick into the muffins and it comes out clean.