These berry muffins are naturally gluten free and high fiber made with oat flour. Lightly sweetened with maple syrup and with added greek yogurt, these healthy muffins are refined sugar free and higher in protein.
Oat flour is my go to when it comes to gluten free baking. After more than a decade of eating gluten free, I’ve learned it makes for the best alternative to wheat flour in my baking recipes. Not only is it affordable, it’s easy to make at home and high in fiber creating a healthier end product.
These gluten free berry muffins are a staple in our home. I love that this recipe makes a small batch of 6, which is perfect for our two person household and the recipe can easily be doubled if needed. Lightly sweetened with maple syrup, these muffins are refined sugar free. The addition of greek yogurt creates a moist muffin that is also higher in protein than a typical muffin. Using both oat flour and ground flax in this recipes adds fiber. These muffins make for a healthy snack option.
How To Make Oat Flour
If you don’t want to purchase oat flour, it’s easy to make at home. All you need is a high speed blender and rolled oats. Be sure to use certified gluten free oat flour if necessary. While oats are naturally gluten free, they are often processed in the same facilities as gluten containing grains.
Simply add rolled oats to a blender. Start by blending on low, then increase speed and blend for 30 seconds to 1 minute until a fine flour is formed.
Tips For Gluten Free Berry Muffins
Mix berries with flour. Reserve a couple tablespoons of flour and stir it into the berries. This will help prevent the color from the berries from bleeding into the muffin batter. This is particularly helpful when using frozen berries.
Mix the baking powder into the wet ingredients. I find it helpful to mix the baking powder and salt into the wet ingredients. I make this muffin recipe all in one bowl, and doing this helps to make sure it is evenly distributed.
Ingredients
Oat Flour. My flour of choice for a high fiber, naturally gluten free option perfect for baking.
Baking Powder. The leavening agent that increases volume and creates a light textured baked good.
Salt. Key to enhance flavor.
Ground Flaxseed. Adds fiber and helps to bind the muffins.
Greek Yogurt. Adds moisture and protein.
Butter. Can be substituted with melted coconut oil or avocado oil.
Egg. Helps bind the muffins.
Maple Syrup. Lightly sweetens the muffins while keeping them refined sugar free. Honey can also be used in equal amounts. Be sure to use pure maple syrup and not pancake syrup.
Vanilla Extract. A baking staple, adds complexity with subtle vanilla flavor.
Berries. Any berries can be used here. I use frozen, but fresh can also be used. Mixed berries, raspberries or blueberries are what I often use.
Tools
Gluten Free Berry Muffins
These berry muffins are naturally gluten free and high fiber made with oat flour. Lightly sweetened with maple syrup and with added greek yogurt, these healthy muffins are refined sugar free and higher in protein.
Ingredients
- 1 1/4 cup oat flour
- 2 tsp baking powder
- 1/4 tsp salt
- 1 tbsp ground flaxseed
- 2/3 cup greek yogurt
- 1/4 cup butter, melted
- 1 egg
- 1/4 cup pure maple syrup
- 1 tsp vanilla extract
- 1 cup berries
Instructions
- Preheat oven to 375.
- To a medium sized bowl, add greek yogurt, maple syrup, egg, vanilla extract and melted butter. Whisk well.
- Add baking powder, salt and ground flaxseed, whisk again.
- Stir in oat flour, reserving 2 tablespoons.
- To a small bowl, add remaining oat flour and berries. Stir together.
- Add berries to muffin batter and stir once more.
- Line 6 cavities of a muffin tray with muffin liners.
- Evenly divide batter between muffin cavities.
- Bake 21-25 minutes until lightly golden brown. Cool on a baking rack.
- Store on the counter for 2-3 days, in the fridge for a week, or the freezer for up to 3 months.
Notes
Fresh or frozen berries can be used. Melted coconut oil or avocado oil can be used in place of butter.
More Oat Flour Muffin Recipes
Pin It For Later
