- 1 cup (100g) of (gluten-free) oats
- 1 cup (120g) of brown rice flour
- 1 teaspoon of arrowroot powder (see notes)
- 2 teaspoons of aluminum-free baking powder
- a pinch of vanilla powder or the inside of one vanilla pod
- a pinch of sea salt
- 1/4 cup (50g) of extra-virgin coconut oil
- 1/2 cup (70g) coconut blossom sugar
- 1/2 cup (120ml) of unsweetened oat or almond milk (I prefer oat as it’s naturally sweet. Use gluten-free certified oats if needed.)
- 1/4 cup (60ml) of sparkling water
- 1 tablespoon of ground flax seeds + 3 tablespoons of water
- the juice and zest of one organic lemon
- 1 cup (125g) of strawberries
- Preheat the oven to 180°C.
- Start by mixing the flax seeds and water and set aside to thicken for 10 minutes.
- Ground the oats to flour using a mixer or food processor. Add the rice flour, baking powder, vanilla, arrowroot powder, and sea salt and mix until combined.
- In a separate bowl, mix the warm coconut oil with the coconut blossom sugar, oat or almond milk, sparkling water, lemon juice, and zest and the flax mix. Stir until combined.
- Add the wet ingredients to the dry ingredients and stir until just combined. Do not overprocess, or the muffins might not start to rise.
- Cut the strawberries in small squares and mix them into the batter using a spatula.
- Align a muffin form with baking paper or muffin holders and put two to three tablespoons of the batter into nine molds. I prefer my muffins larger, so I only get nine out of the batter, but you can make 12 small ones.
- Bake the muffins for 25-30 minutes and then set them aside to cool before removing them from the molds.
- I have also tried making these muffins with a gluten-free flour mix from Alnavit (millet & brown rice with guar gum) and they turned out just as delicious and fluffy.
- If you’re not gluten-free, I suggest using whole-grain spelt flour as an alternative to brown rice flour. However, I like the naturally sweet taste of the oat flour, so I would suggest a mix of spelt and oat flour.
- You can leave out the arrowroot powder when using spelt flour.
- You can make these muffins with other berries, too, such as raspberries, blueberries, or blackberries.
- Prep Time: 10
- Cook Time: 35