Oat flour muffins with berries and pistachios

I love to pack my muffins with berries and nuts so they become nutritional wonders; a balanced source of good carbs as well as proteins. I tend to keep the sugars low, so if you like your life sweet, just add more. As always, this is yet another gluten-free, vegan (egg-free) muffin recipe.

The Ingredients

• 1 cup oat flour
• 1 tsp baking powder
• 1/2 tsp sea salt
• 2 tbsp honey, agave syrup or coconut syrup
• 1/3 cup buttermilk or yoghurt (use coconut yoghurt for vegan option)
• 1/2 cup dry or 1 cup fresh berries
• 1/2 cup pistachios
• 1 tbsp coconut oil
• 2 tbsp flax meal

The Making

1. Pre-heat the oven to 375F or 190C
2. Combine flaxseed meal + water and let it stand for a few minutes
3. Combine all dry ingredients (flours, salt, baking powder)
4. Combine all wet ingredients (honey, coconut oil, buttermilk)
5. Mix dry, wet ingredients and flaxseed into a liquid mixture; if it’s not liquid enough, add some oil
6. Dish out mixture to about 12 muffin cups
7. Bake for 25-30 min or till tops are firm

See, there is [good] life after gluten.

One Response to Oat flour muffins with berries and pistachios

Marina says: September 19, 2011 at 8:51 am

You have really interesting blog, keep up posting such informative posts!

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