Mullberry Muffins
Author: Alisa Fleming
Recipe type: Breakfast
Cuisine: American
Serves: 6 muffins
- 1 cup oat flour (certified gluten-free, if needed)
- 1 tablespoon ground flaxseed or chia seed (optional)
- 1 teaspoon baking powder
- ½ teaspoon sea salt
- ¼ teaspoon ground cinnamon
- ⅓ cup unsweetened dairy-free milk beverage
- ¼ cup honey
- 1 egg, lightly beaten (see post above for egg-free and vegan options)
- 1 tablespoon oil
- ½ cup chopped dried mulberries (optionally soaked in warm water for 10 minutes and drained)
- Preheat your oven to 425°F and grease 6 muffin cups.
- In a small bowl, whisk together the oat flour, ground seed, baking powder, salt, and cinnamon.
- In a medium bowl, whisk together the milk beverage, honey, egg, and oil. Add the flour mixture and stir to combine. Fold in the mulberries.
- Divide the batter between your prepared muffins cups (they should be about ½ full).
- Bake the muffins for 15 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Recipe by Go Dairy Free at https://www.godairyfree.org/recipes/mullberry-muffins
3.5.3229