The last batch of muffins I made, Orange Blueberry Streusel Muffins, were not gluten free and so not everyone in the family was able to enjoy them. I promised that I will make a batch of gluten free ones and what better time than Monday when there was no school and we were stuck at home because of that huge snow storm. These muffins were fragrant, moist, and tender. Accompanied by warm mugs of hot chocolate, they were the perfect antidote to the nasty weather outside.
I chose to use whole grain oat flour for these muffins. Yes, it is gluten free but oat flour is often processed in facilities which handle gluten containing grains like wheat and rye. It may be a good idea for those who are extremely sensitive to gluten to purchase oat flour that is specifically labeled as such like Bob’s Red Mill Gluten Free Oat Flour. Oat flour has a higher level of soluble fiber than other grains and it gives baked goods a slighter sweeter and more tender crumb.
- ¾ cup (105g) oat flour
- ½ cup (60g) tapioca flour
- ½ cup (65g) corn starch
- 1 tsp baking soda
- ½ tsp guar gum
- ½ tsp salt
- ½ tsp allspice
- 1 egg
- ¼ cup (60ml) canola oil
- ¼ cup (55g) sugar
- ¼ cup (60ml) buttermilk
- 2 ripe bananas, mashed
- ½ cup (75g) blueberries
- Preheat oven to 350°F (180°C). Line a 12 standard size muffin pan with muffin liners.
- Combine all dry ingredients in a medium-sized bowl.
- In a large bowl, add all wet ingredients. Using a hand whisk, whisk till combined. Add dry ingredients to wet ingredients.
- Fold in blueberries.
- Divide batter evenly into lined muffin pan about ⅔ full. Bake for 20 minutes or until a toothpick inserted in the center of muffin comes out clean.
- Allow to cool in the pan for 5 minutes. Transfer muffins to wire rack to cool completely.
Time to sit down and savor these with a mug of hot chocolate or a cup of tea.
Enjoy…..and have a wonderful day!