About a month ago, a friend of mine sent me a muffin recipe with raspberries and lemons and requested that I help her make it with real food ingredients. Truthfully, I’m not much of a baker. I much prefer cooking to baking, but I took her challenge anyway. Now, these aren’t exactly like the original recipe because that one was made with regular flour and it had a crumb topping. You could probably still add a crumb topping to these and use flour, butter, and whole cane sugar, but I didn’t have any whole cane sugar, so I just left the crumb topping off.
I’m not anti-gluten or dairy. In fact, I use them both in my kitchen regularly, but I have had several requests for gluten and dairy-free recipes, so I thought I would try to make this one gluten and dairy free. I think they turned out well and I can see myself using this base recipe for all kinds of muffins.
These muffins are so versatile, I bet you could use any combination of fillings and they would all be great. I’m thinking apples and cinnamon, bananas and walnuts, chocolate chip, and blueberries would all be fantastic in this base.
A Note about Soaking: The grain here, gluten free rolled oats, are also soaked in this recipe overnight in water and lemon juice. Grains contain phytic acid, which block the absorption of vitamins and minerals from the grain to your body. When the grains overnight, you neutralize this phytic acid and unlock the nutrients inside the grain for your digestive tract to absorb. In a sense, it is like the first stage of digestion. If you want to be kind to your digestive tract, soaking is the way to go when dealing with oats.
Lemon Berry Oat Muffins
- 3 c. gluten free rolled oats (not quick cooking)
- 1 c. water
- 3 Tbls. lemon juice
- 1/2 c. melted coconut oil
- 1/2 c. pure maple syrup or honey or combination
- 4 eggs
- 1/2 tsp. sea salt
- 1 1/2 tsp. baking soda
- 1 t. vanilla
- 1 T. lemon juice
- 1 1/2 cup frozen berries
The night before you want to serve these, run oats through a high speed blender or a food processor until you get a flour consistency.
Combine oats, water and lemon juice in large bowl, cover and let sit on counter overnight.
The next morning, mix in the remainder of the ingredients. The oats may be a bit gummy. Keep working with the other ingredients, until well combined. A few lumps are fine. A potato masher worked well for me to break up the soaked oats.
- 1 1/2 cups frozen berries (any combination of raspberries, strawberries, or blueberries)
Fill 12 muffin cups almost full. Note: You may have a little batter leftover.
Bake at 350 degrees, for 25-30 minutes.