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Whole Grain Gluten Free Muffin Recipe

  • Author: Ivy Larson
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 35 minutes
  • Yield: 10 1x

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Ingredients

  • 1 cup gluten-free rolled oats
  • 1/2 cup medium grind organic whole grain cornmeal (such as Bob’s Red Mill)
  • 1/2 cup brown rice flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon unrefined sea salt
  • 1 teaspoon cinnamon
  • 1/4 cup plus 2 tablespoons organic extra virgin coconut oil (such as Barlean’s)
  • 6 pitted dates
  • 2 organic (pastured eggs (such as Vital Farms))
  • 1 cup unsweetened hemp milk or unsweetened almond milk
  • 3 bananas (mashed)
  • 2 teaspoons pure vanilla extract
  • 1 1/4 cups chopped pecans

Instructions

  1. Preheat the oven to 350 degrees and position the racks low in the oven. Line 10 muffin cups with paper liners.
  2. Put the rolled oats in a high-speed blender (such as a Vitamix) or food processor; process into flour. Add the oat flour, cornmeal, brown rice flour, baking soda, salt and cinnamon in a large mixing bowl and whisk to combine.
  3. In a high-speed blender, add the coconut oil, dates, eggs, almond milk, bananas and vanilla extract; process until smooth and creamy.
  4. Combine the wet ingredients with the dry, and mix gently (Note: over mixing will result in hard muffins) Stir in the chopped pecans.
  5. Spoon the muffin mix into the prepared muffin tins. Bake for 20 to 23 minutes, or until a toothpick inserted in the center comes out clean. Remove muffins from the oven and set aside to cool for 5 to 8 minutes. Best served warm.