These muffins have been around my house, long before we went gluten free. They are versatile, have minimal sugar, and are easy to make. Make a batch today or freeze some for the future! The ones pictured are gluten- and dairy-free but work well with dairy and flour.
1/2 c. coconut/almond/dairy milk
1/2 c. rolled oats
1/2 c. orange juice or 1 orange squeezed
1/4 c. avocado oil
1/2 c. sugar
1 1/2 c. gluten-free flour or flour
1 t. baking powder
1/2 t. baking soda
1/2 t. ground cinnamon
1/4 t. salt
1 c. fresh blueberries
Turbinado sugar for topping
Preheat oven to 375. Prep a 12-cup muffin tin with cupcake liners or oil-coated bottoms.
Mix oats and milk and set aside for 20 mins until oats are softened and milk is mostly absorbed.
Mix flour, baking powder, salt, baking soda, and cinnamon in a large bowl.
Mix sugar, oj, oil, and egg together in a small bowl then stir in milk-soaked oats.
Pour oj mixture into the flour. Stir just until combined. Over-stirring will result in tough dough and peaked middles.
Gently fold in blueberries.
Portion out dough evenly into 12 muffin cups. Sprinkle with turbinado sugar.
Bake for 13 to 15 mins until the toothpick comes clean when inserted in the muffin or the middle gently springs back when touched.
Remove from tin and let cool. Enjoy!
Can be frozen. Store in fridge if not eaten within a day. They will keep up to 5 days in the fridge and 2-3 months in the freezer.