chewy wheat-free oat muffins

7 Oct

I made these into 24 small muffins but they could have been 12 larger muffins (longer cooking time). Also, didn’t add the blueberries, but they would’ve been better with them.

Preheat oven to 400′.
In a food processor, pulse until flour-y:
1 1/2 cups rolled oats
2 Tbsp ground flax seeds
1 tsp cinnamon
1/2 tsp salt
2 tsp baking powder
1 tsp baking soda

Pour into a large mixing bowl and stir in:
1 cup rice milk (or water)
1/2 cup brown sugar
1/3 cup oil
1 cup applesauce
1 tsp vinegar

Then stir in:
2 cups rolled oats
(1 cup fresh or frozen blueberries)

Wait ten minutes. Spoon into well-greased or lined muffin tins. Bake for 12 minutes until toothpick inserted in the center comes out clean.


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