Do you ever find that the moment you realise the holidays are nearly over, there are suddenly a billion things you absolutely have to do? Like TV, movies or enjoying the sunshine just a little more, before you are once again plunged into work and essays with homework, deadlines and far less free time than you want.
As college looms around the corner, I find myself trying to catch up on all the things I didn’t do during the holidays. This mostly involves binge watching shows while baking, or lazing around in my pyjamas for half the day.
As a result of this, I ran out of flour during the week, but I wasn’t going to let this dissuade me, so I raided the cupboards and my gigantic box of oats. Oat flour it was then!
For those of you that haven’t used oat flour, it’s really simple to make yourself. Simply take a load of oats, place them in a blender and pulse until ground down finely like flour. No need for any trips to the health food store or the bank to take out a loan for gluten-free flours.
To make sure these are gluten-free, use certified gluten-free oats as sometimes oats can be contaminated with wheat. Usually gluten-free oats will be in the same aisle as normal oats or in the health food section.
I joke about taking out a loan to buy gluten-free flours, but many of the foods from health food stores give my wallet a heart attack because of the price.
These don’t contain any hidden vegetables either or any random expensive ingredients, most if not all of these things can be found in your kitchen.
Delicious oat muffins served with a simple blueberry compote. These are really good because they go with anything and can be dessert or breakfast depending on what you have them with.
To make a blueberry compote, take about 300-400g of blueberries or one or two cups and microwave them with a pinch of salt and sweetener or sugar to taste, on high for about 4-5 minutes until they start releasing their juices. Then mix 1/2- 1 tbsp of cornstarch with some cold water (depending on how thick you want it as more will make it thicker) and add to the mixture and microwave on high for another 2-3 minutes and tada! A quick and awesome blueberry compote. This also works with other fruits or berries, but we had lots of blueberries.
There’s also an option for an egg-free version and these can be made sugar-free or oil can be subbed for the yoghurt. This recipe is really customisable and you can change quite a few things around. These can also be made vegan pretty easily with the right swaps. Look at the recipe notes below for more information.
Don’t like vanilla, okay change it for orange or lemon. If you want to add some cocoa powder, feel free to do so. Feel like chocolate chips or cranberries? Go right ahead and add them in there at the end of mixing.
I made a salted caramel Greek yoghurt frosting to go with one batch of these by mixing 60g of Greek yoghurt and sweetener together, salted caramel flavouring and then spooning it over the hot muffins, which allowed it to melt slightly and spread more evenly over them.
Gluten-free Vanilla Oat Muffins
Adapted from: Food.com- Oat Flour Muffins
Prep time: 5 minutes
Cook time: 22 minutes
Total time: 27 minutes
Yield: 6 muffins
Calories per serving: 107 calories
- 106g/ 1 cup
- 1/3 tsp
- Pinch of
Greek yoghurt or oil/ applesauce
- 1 / 54g
Large egg or two egg whites
Golden syrup/ other liquid sweetener
1. Preheat the oven to 220°C/ 200° fan assisted and line a muffin tray with 6 liners.
2. Mix together the oat flour, cornstarch (if using), baking soda or powder and salt in a large bowl to make sure they are combined.
3. Heat the golden syrup or honey to make it more runny and add the milk, yoghurt, vanilla extract and egg to it.
4. Whisk together the wet ingredients and make a well in the dry ingredients.
5. Pour the wet ingredients into the well and mix with the dry ingredients until just combined. Feel free to fold in any extra add ins at this stage.
6. Spoon the batter evenly into the muffin cases and place in the oven.
7. Bake at 220°C/200°C fan assisted for the first 4-5 minutes.
8. Decrease the temperature to 200°C/180°C and continue to bake them for the next 14- 15 minutes until a toothpick inserted into the centre of the muffins comes out mostly clean. There may be a few moist crumbs sticking to it, as long as there are no large chunks coming out then they are ready. Remember to rotate them halfway through cooking.
9. Once cooked, leave to cool in the pan for another 5 minutes before transferring to a cooling rack and allowing them to cool completely. They will firm up more as the oats absorb the moisture as they cool down.
10. Store leftovers in a airtight container for up to 4 days or freeze for up to 1 month.
Makes 6 muffins
Serving size: 1 muffin
Calories: 107 calories
Saturated fat: 1g
To make an egg-free version, substitute 60g of greek yoghurt, mashed banana or applesauce. However, if using these please up the baking soda to 1/2 tsp or if using baking powder, use 1 1/2 tsp.
This can be used with either baking powder or soda and to use baking powder instead, use 1 tsp of baking powder.
For a dairy-free version and vegan version, either use oil or applesauce for the yoghurt and dairy-free milk, along with a flax egg or another vegan egg replacer for the egg.
The cornstarch is optional, but it does make the muffins softer and keeps them softer for longer as well, so I would recommend adding it in.
I had a problem with the tops burning slightly, so if you prefer you can bake them at 180°C/160°C for 25-30 minutes instead of at the higher temperature, although they may not rise as much, but there is less chance of them drying out.
While I have given the above suggestions, I have only tried using greek yoghurt in place of the egg and it worked for me and I have tried these with both baking powder and baking soda, so I cannot vouch for the other substitutions.