Name: Gluten-Free Blueberry Oat Muffins
Yield: Makes 12
Ingredients: 1 1/3 cup gluten-free oats, divided; 1 2/3 cup unsweetened almond milk; 1/2 cup Medjool dates, pitted; 1 free-range egg; 2 teaspoons gluten-free baking powder; 2 teaspoons ground cinnamon; 2/3 cup fresh blueberries

Image may contain Food Dessert Breakfast and Muffin

Photo by Myles New

I have lots of people asking me to create gluten-free recipes that do not just rely on the gluten-free flour that can be found in the shops. I have experimented with almond flour (ground almonds), but find that the resulting bakes can be quite heavy, which does not suit all baked goods, and also highly calorific. So while I use ground almonds in some things, I do like to use oats in others. The cinnamon in this recipe adds a lovely taste to the blueberries, as well as helping regulate blood sugar levels.

Cooks' Note

Oats are often processed in factories where other products containing gluten are used, so be sure to look for actual gluten-free oats on the label if you are avoiding gluten.

Recipe notes

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