These muffins are a favorite in my home. They are gluten free, refined sugar free, and delicious! I love to make these early in the morning to serve with breakfast or as a fast treat to bring along when you are on the go.
You’ll need: pure maple syrup, baking powder, sea salt, jam (preferably homemade with no added sugar), cinnamon, oat flour (see simple recipe here), olive oil, milk, an egg, and optional blueberries (not pictured).
Combine all wet ingredients (not jam) in a bowl. In a separate bowl, combine all dry ingredients.
Combine your dry bowl with your wet bowl until just mixed.
For the jam filled muffins, fill muffin liners half full and then spoon in some jam. Cover jam with more batter. For blueberry muffins, mix into batter a handful or so, depending on preference, of fresh (or even frozen) blueberries. Always aim to fill your muffin tins about 3/4 full.
Bake at 400 degrees for about 20 minutes. I usually make half a batch of jam filled muffins and half blueberry muffins. Can serve warm or cooled. Enjoy!
You can find natural paper liners for your muffins here.