Raspberry Oat Muffins (gf + dairy free)
Who doesn’t love a jumbo muffin?? Something about jumbo muffins makes them so much better than regular-sized muffins. I love this raspberry oat recipe because it is super easy, nutritious, and still tastes like such a treat! You might see that a lot of recipes on my blog have different types of unfamiliar flours and if you’re new to gluten free baking, this can be intimidating. But don’t worry, because working with these flours is so easy to get used to and oftentimes, it is not at all different from using regular wheat flour. My go-to for everyday baking is my mix, Not Your Mama’s Flour. On occasion, I like to go rogue and use a couple of individual flours rather than a mix, like in this recipe.
Happy baking!
xoxo, The secret gf
*makes 8 jumbo muffins
Ingredients:
1 ½ cups oat flour
1 cup millet flour
2 tsp baking powder
½ tsp baking soda
½ tsp salt
½ cup coconut sugar
2 bananas
2 eggs
⅓ cup grapeseed or coconut oil
1 tsp vanilla extract
¾ cup unsweetened almond milk
1 cup fresh raspberries
Optional: coarse sugar to sprinkle on top
Steps:
Preheat the oven to 425⁰F. Place paper liners in a jumbo muffin tin.
In a mixing bowl, combine the oat flour, millet flour, baking powder, baking soda, salt, and coconut sugar. Set aside.
In a separate mixing bowl, mash the bananas. Add the eggs, oil, vanilla, and almond milk. Whisk until thoroughly combined.
Pour the dry ingredient mixture into the wet mixture and whisk until combined. Fold in the raspberries.
Divide batter evenly among muffin cups, filling until about ¾ or almost all the way full. Sprinkle the tops with coarse sugar.
Bake at 425⁰F for 10 minutes. Lower the temperature to 375⁰F and bake for 20-25 minutes more, or until a toothpick inserted comes out clean.
Let cool enough so that you can take the muffins out of the tin and let the muffins finish cooling on a wire rack.
