Created By Diane Kittle | www.DeesOneSmartCookie.com
12:32 PM EST, March 6, 2013
1 cup certified gluten free rolled oats
½ cup teff flour
½ cup millet flour
½ cup brown rice flour
½ cup tapioca starch
½ cup sunflower seeds*
4 teaspoons baking powder
2 teaspoons ground cinnamon
1 teaspoon xanthan gum
1/2 teaspoon sea salt
1 cup milk, or dairy free milk of your choice
¾ cup canola or other vegetable oil
¾ cup organic agave nectar
3 large eggs
1 ½ cups fresh or frozen blueberries
1. Preheat oven to 350 degrees.
2. Into a large mixing bowl, sift teff flour, millet flour, brown rice flour, tapioca starch, baking powder, ground cinnamon, xanthan gum and sea salt. Add the rolled oats and sunflower seeds to the mixture.
3. In separate bowl whisk together milk, vegetable oil, agave nectar and eggs. Add wet ingredients to dry ingredients. Stir to blend with a rubber spatula until mixture comes together. Do not overmix.
4. Add blueberries to the muffins batter and blend in lightly with a spatula.
5. Scoop batter into prepared/paper lined muffin tins.
6. Bake at 350 degrees for 35 minutes or until they are done. To test if the muffins are done baking, stick a wooden toothpick into the middle of the cupcake. The toothpick should come out clean or have a few crumbs on it.
Makes: 12-15 muffins, depending on pan size.
* If avoiding seeds due to your digestive disorder, omit the sunflower seeds from the recipe entirely or add an equal amount of golden raisins.
1. All of the ingredients for this recipe are available in the gluten free section of most grocery stores.
2. Many people make the mistake of over mixing muffin batter. Use a large, rubber spatula to blend your ingredients together quickly, without over mixing.
3. These muffins may be frozen, if well wrapped, in the freezer case for 3 months.
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