Mullberry Muffins
Prep time
Cook time
Total time
These easy muffins are naturally whole grain and gluten-free, with a nice light texture.
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)
  1. Preheat your oven to 425°F and grease 6 muffin cups.
  2. In a small bowl, whisk together the oat flour, ground seed, baking powder, salt, and cinnamon.
  3. 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.
  4. Divide the batter between your prepared muffins cups (they should be about ½ full).
  5. 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