Oatmeal Berry Muffins (Gluten-free)
- 100g Quaker instant oats
- 185g oat milk (any milk would work)
- 60g brown rice flour
- 60g almond flour
- 2 tsp GF baking powder
- 1/4 tsp salt
- 1/2 tsp ground cinnamon
- 100g coconut sugar (or granulated sugar of choice)
- 60g olive oil
- 45g plain yogurt
- 1 egg
- 1/2 tsp vanilla extract
- 180g fresh/frozen berries
1. Preheat the oven to 180 degree Celsius. Line a muffin tin with roughly 9 muffin cups (yield might vary depending on the size of your muffin liners) or grease the tin.
2. Mix milk with instant oats and let sit to soak for 15 minutes.
3. In a large bowl, mix flours (feel free to use plain or wholewheat flour too), baking powder, salt and cinnamon.
3. Mix sugar, olive oil (melted butter or other oils would work too!), egg, yogurt and vanilla extract.
4. The oats should be thickened by now. Mix it into the wet mixture.
5. Pour the wet mixture into the flour mixture and fold. Before flour is fully incorporated, add in fresh/frozen berries and fold just to combine. *frozen berries should not be thawed :)
6. Fill the muffins cups to about 4/5th full. Top muffins with Quaker rolled oats as garnish.
7. Bake for 20-25 mins. Cool and enjoy!
