I have recently begun experimenting with some gluten free recipes at the suggestion of my doctor.
My hormones have been acting up a little lately, which is just so fun, and cutting back on gluten is one of the more natural ways to keep them in check.
I haven’t jumped all aboard the gluten free train and am still very much learning and practicing but these muffins have been a hit.
I really wanted a hand held convenience snack for when I’m running out the door, wanting a park snack, or simply wake up super hungry.
These have been just the ticket. I can offer one to my husband when he leaves for work. I usually send him with a muffin and a smoothie that I made the night before.
He leaves for work waaay too early for me to risk making a bunch of ruckus in the kitchen and angering the sleep gods.
Let sleeping toddlers sleep.
These have been great for me to grab something quickly and feel decent about what’s in it.
Almond flour. Oats. Raisins. Eggs. Coconut milk. Sugar and all those yummy baking spices.
I’ve been really impressed with how well they hold moisture and flavor throughout the week. I can make one large batch on Sunday afternoon and be set for quick snacks for the week.
I like getting to display them in the cake platter from my wedding. I makes me feel like the vintage housewife with a cake always out, but I still get to keep my dessert on the weekend only lifestyle. The best of both worlds.
Plus, they’re fun and easy to mix up and the kids like to help. So here we go.
-2 1/2 cups Blanched Almond Flour
-2 cups Rolled Oats
-1 cup White Sugar
– 1 1/2 tsp Baking Soda
-1 tsp Salt
-1 tsp ground Cinnamon
– 1/4 tsp ground Cloves
-1/4 tsp ground Nutmeg
-2 cups Raisins
-1/2 cup Vegetable Oil
– 1 cup of Coconut Milk or Milk of your choice
– 2 tsp Vanilla Extract
Step 1- If you are planning in advance, try to take your eggs out of the fridge a couple hours before you start baking. Room temperature eggs create a fluffier texture in baked goods.
With hearty, dense muffins like this it isn’t as important but it is a really good baking habit to create. You will enjoy the results!
Step 2- Pre-heat the oven to 350* F and prepare muffin tin with liners.
Step 3- Combine all dry ingredients in a large mixing bowl. No special order here. Dump them all in and mix well.
I like to use a whisk to ensure that my ingredients are not clumping up and I am getting them evenly incorporated.
Step 4- Mix in the raisins. I always prefer to add my muffin mix- ins during the dry ingredients stage. I find it is easier to keep them from balling up together.
I want to have a good scoop of raisins in each muffin, not a giant handful in one muffin and none in the next.
Step 5- Crack eggs and whisk together with all wet ingredients.
Step 6- Combine wet and dry ingredients and mix well with a spatula.
Step 7- Bake for 25-30 minutes or until the tops spring back.
Step 8- Let cool and enjoy at your convenience, because that was basically the whole point. Homemade convenience.
2 thoughts on “Almond Flour Oat Muffins”
So if i have regular flour..it should work ok..right? I know not gluten free but…? Danette
I would think so! I’ve done very similar recipes with regular All-Purpose flour