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.
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 information
Yield
Makes 12
Ingredients
Preparation
Step 1
Preheat the oven to 350°F. Line a muffin tin with 12 paper muffin cases.
Step 2
Put 1 1/4 cups of the oats into a food processor and blitz them until they form a fine powder. Then add the almond milk, dates, egg, baking powder, and cinnamon and blitz together to give a fairly smooth and sloppy mixture.
Step 3
Tip the mixture into a large bowl and gently stir in the blueberries until well mixed through. Divide the mixture evenly among the 12 muffin cases. I like to use a mechanical ice cream scoop to do this.
Step 4
Sprinkle over the remaining oats and bake in the oven for 20 to 25 minutes or until the muffins are cooked through.
Step 5
Remove from the oven and leave to cool a little before tucking in.
Recipe notes
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