Description
These gluten-free oat flour muffins make mornings easy for me and my kids. Packed with protein, fiber, and flavor, they’ll keep you energized and satisfied all morning long. They also make a great snack!
Ingredients
Scale
- 2 cups oat flour
- 1 Tablespoons chia seeds (such as NOW Foods)
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon
- 3/4 cup full-fat plain Greek yogurt (I like Green Mountain Valley)
- 2 eggs
- 1/4 cup maple syrup
- 1/3 cup avocado oil
- 1 teaspoon vanilla extract
- 1/4 cup milk (can use cow’s or unsweetened plant-based milk like almond)
- 1 cup fruit of choice such as raspberries, diced strawberries, blueberries, diced peach, or chopped apple (see post for suggestions for blends with chocolate chips or other mix-ins).
Instructions
- Preheat oven to 350° F.
- In a large mixing bowl, mix together all dry ingredients (oat flor through cinnamon).
- In a medium mixing bowl, whisk together all wet ingredients (yogurt through vanilla).
- Add wet ingredients to dry and gently mix until there is no more visible dry flour (do not over mix).
- Add in any fruit, nuts, or chocolate you’re using.
- Line a 12-muffin tin with silicone muffin liners (or use a silicone muffin tin) or spray with avocado oil to grease.
- Bake for 18-20 minutes until a toothpick comes out clean. Let cool for 10-15 minutes before eating.
Notes
Storage: Store these muffins on the counter in a sealed contain for up to 3 days or in the fridge for up to 5. If you store in the fridge, I recommend warming them up in the microwave for 15-20 seconds before eating.
Freezer: If you are making these as part of meal prep, you can freeze them for up to 3 months. Defrost inthe fridge overnight and then warm up in a toaster oven or microwave.
Substitutions:
- Make them lactose-free: use lactose-free Greek yogurt
- Make them dairy-free: use plant-based yogurt like coconut yogurt or soy yogurt and a plant-based milk like almond milk (note: this will lower the protein content)
Nutrition
- Serving Size: 1 muffin
- Calories: 170
- Sugar: 2g
- Sodium: 175mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8.5g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 0mg