Started my Christmas baking today, new recipes for that coming soon! Tonight I was in the kitchen for almost 4 hours, cooking with love for friends and family really energizes me. When my boyfriend came in for his 6th “sample”, I thought maybe I should whip-up something extra healthy we can enjoy at work the next couple weeks: Muffins!
I had some strawberries and rhubarb in the freezer and just picked up a bag of gluten-free oats, add a little cinnamon, super healthy buckwheat flour and a basic gluten-free muffin combination and ta da, moist, light, fruity little muffins that will be great with breakfast or as a late morning snack.
This recipe includes a small amount of organic light brown sugar but if you wish to go totally sugar-free you can replace the brown sugar with more honey, agave, or even maple syrup, just be careful not to over brown.
Oven 350 degrees
Lightly greased or lined 12-muffin pan
1/2 cup Buckwheat Flour
1/2 cup Sorghum Flour
1/4 cup Tapioca or Arrowroot Powder
1 1/2 teaspoons Baking Powder
1/2 teaspoon Baking Soda
1/2 teaspoon Sea Salt
1 teaspoon Xanthan Gum
1/2 teaspoon Ground Cinnamon
1/4 teaspoon Nutmeg
1/2 cup Organic Light Brown Sugar
1/2 cup Honey or Agave Syrup
Whisk together the above.
1/4 cup Sunflower Oil
2 large Eggs (or equivalent egg replacer)
1/2 cup Nut or Soy Milk
2 teaspoons Bourbon Vanilla
Stir by hand until smooth.
1 cup Strawberries, sliced
1/2 cup Rhubarb, chopped
Stir to mix combine.
Spoon the batter into 12 muffin cups.
Oat Crumble Topping
1/4 cup Rolled Oats
2-3 tablespoons Organic Light Brown Sugar
1/2 teaspoon Cinnamon
2 tablespoons Spectrum Organic Shortening or cold Coconut Oil
Combine the oats, brown sugar and cinnamon then cut in the shortening and mix until you have crumbs.
Spoon the oat topping onto each muffin.
Bake for approximately 18 minutes.
Perfect warm fresh from the oven. Freezable.