Best Gluten Free Blackberry Oat Muffins Recipes

BLACKBERRY OATMEAL MUFFINS

Blackberry Oatmeal Muffins image

These Blackberry Oatmeal Muffins are made healthier with oats and buttermilk for a moist and delicious recipe! Make a batch for breakfast, a healthy snack or meal prep!

Provided by Marisa Moore

Number Of Ingredients 12

Ingredients

1 cup uncooked old fashioned oats
1 cup buttermilk
1 cup all-purpose flour ((sub up to ½ cup whole wheat or almond flour))
½ tsp salt
1 tsp baking powder
½ tsp baking soda
½ cup packed light brown sugar
1 egg, beaten
¼ cup avocado or olive oil (or any neutral tasting oil)
1 tsp vanilla extract
½ tsp ground cinnamon
1½ cup halved fresh blackberries

Steps:

Preheat the oven to 400F*. Lightly spray or grease a standard 12-well muffin tin.
Set aside. In a large bowl, combine oats and buttermilk to soak 15 minutes. In a second bowl, whisk the flour, salt, baking soda, baking powder, salt, and cinnamon.
Stir the oil, egg, brown sugar and vanilla into the soaked oat mixture. Add dry ingredients. Stir just until combined. Do not overmix. Gently fold blackberries into the batter.
Spoon the batter into the prepared muffin tin. Bake 18-20 minutes, until a toothpick inserted into the center of 1-2 muffins comes out clean.
Let the muffins cool in the pan 5 minutes then transfer to a cooling rack.

Nutrition Facts : Calories 166 kcal, Carbohydrate 25 g, Protein 3 g, Fat 6 g, SaturatedFat 1 g, Cholesterol 16 mg, Sodium 179 mg, Fiber 2 g, Sugar 11 g, ServingSize 1 serving

GLUTEN-FREE OATMEAL MUFFINS

Gluten-Free Oatmeal Muffins image

This is a family recipe that I reworked after going gluten free. By soaking the oatmeal overnight, it makes prep in the morning a breeze and everyone loves these soft muffins warm out of the oven!

Provided by AmandaCorine

Categories Bread Quick Bread Recipes Muffin Recipes

Time 1h25m

Yield 12

Number Of Ingredients 9

Ingredients

1 cup gluten-free oats
1 cup buttermilk
1 cup gluten-free all-purpose baking flour
1 tablespoon baking powder
1 teaspoon baking soda
½ teaspoon xanthan gum
½ cup brown sugar
⅓ cup shortening
1 egg

Steps:

Soak oats and buttermilk in a bowl for at least 1 hour, to overnight.
Preheat the oven to 375 degrees F (190 degrees C). Grease a 12-cup muffin tin.
Combine flour, baking powder, baking soda, and xanthan gum in a bowl.
Combine brown sugar, shortening, and egg in a second bowl; beat with an electric mixer until smooth and creamy. Add flour mixture and soaked oats and stir until combined. Fill the prepared muffin cups 2/3 full with batter.
Bake in the preheated oven until tops spring back when lightly pressed, 15 to 20 minutes.

Nutrition Facts : Calories 163.5 calories, Carbohydrate 23.4 g, Cholesterol 14.5 mg, Fat 7.1 g, Fiber 2.1 g, Protein 3.2 g, SaturatedFat 1.7 g, Sodium 261.2 mg, Sugar 10.3 g