No one in our household had a wheat allergy, but I have a couple of friends who are on strict gluten-free diets (one of them lives in Italy. Can you imagine eating gluten-free in the land of pasta?) When my WonderMill grain mill arrived, I decided to try baking a gluten-free treat just to see how the taste compared. I was pleasantly surprised! So was Sweet T. She and I ate all six muffins in an afternoon. I made a small amount of batter so these could bake up in 6-muffin tin which fits inside our solar oven. If you’d like to make a pan of 12 or two pans of 24 muffins, increase the ingredient amounts accordingly.
Ingredients:
1 cup oat flour
1 tsp baking powder
1/4 tsp salt
1 tsp cinnamon
2 Tbsp honey
1/3 cup sour cream
1/2 cup pecans
1 Tbsp coconut oil
1 egg
I used the WonderMill grain mill to create the oat flour directly from rolled oats.
Directions:
Preheat oven to 400 degrees. Spray 6-muffin tin with non-stick cooking spray. In a small bowl, mix dry ingredients. In a separate bowl mix liquid ingredients and nuts together. Add the liquid/nut mix to the dry mix and stir lightly. Fill each muffin tin cup halfway with batter.
Bake for 15 minutes at 400 or until toothpick inserted in center of the muffins comes out clean.
These turned out to be a moist, sweet treat I could feed Sweet T with no guilt! I’ll be making them again soon.
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