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Gluten-free Oatmeal & Quinoa Blueberry Muffins

My nephew can’t have gluten. So when the cousins get together to play it’s easy to stick with snacks like cheese and watermelon, but there’s no reason they can’t have muffins and other baked goods made with gluten-free flours. These are moist, nubbly muffins they all enjoy. Quinoa flour is becoming easier to find in grocery and health food stores – a powdered form of quinoa seed, it’s high in protein (containing a complete set of amino acids on its own) and gluten-free. If it’s important that your muffins are completely gluten-free, ensure you use uncontaminated gluten-free oats and oat flour.

These are made by first soaking the oats in buttermilk and milk, until they almost have the texture of cooked oatmeal. To do this ahead of time, cover the bowl and refrigerate it overnight. If you like, add some grated orange zest as it sits.

It’s a pretty versatile basic recipe – feel free to swap the blueberries for other berries, fresh or frozen (don’t thaw them first, or they will turn your batter blue), or add a handful of raisins or other dried fruit.

Gluten-free Oatmeal & Quinoa Blueberry Muffins

1 1/2 cups (375 mL) gluten-free old-fashioned (large flake) oatsӬ
1 cup (250 mL) buttermilkӬ
1/2 cup (125 mL) milkӬ
1 large eggӬ
3/4 cup (185 mL) packed brown sugarӬ
1/3 cup (85 mL) butter, meltedӬ, or canola oil
2 tsp. vanillaӬ
1 cup (250 mL) gluten-free oat flour
Ӭ3/4 cup (185 mL) quinoa flourӬ
1 tsp. (5 mL) baking powderӬ
1/4 tsp. (1 mL) baking soda
1/4 tsp. (1 mL) salt
Ӭ1 cup (250 mL) fresh or frozen blueberries

In a large bowl, stir together the oats, buttermilk and milk and let sit for an hour, or cover and refrigerate overnight.

Preheat oven to 350ËšF. Add the egg, brown sugar, butter and vanilla to the oat mixture, stirring just until combined.

In a small bowl, stir together the flours, baking powder, baking soda and salt; add to the oat mixture and stir until almost combined. Add the berries and stir just until blended.

Spoon the batter into paper-lined muffin tins, filling them 3/4 full. Bake for about 30 minutes, until golden and springy to the touch.

Makes about 2 dozen muffins.

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