For those of us who can eat GF oats, they are a great option! Here is a muffin recipe that isn't too sweet, is 100% whole grain, and is just good. My kids wanted more. Add fruits and nuts if you like. We added blueberries to the pictured muffins. Some of us ate them with butter; some of us ate them with coconut butter that I make last night. Yum! You should try it. It makes 24 muffins and is easily halved.
Ingredients:
1 cup millet flour
1 cup sorghum flour
1/2 teaspoon xanthan gum (we left this out once, and they were still good!)
1 cup brown sugar (we used coconut sugar)
2 eggs OR 2 eggs worth of egg substitute (like Ener-G, not flax eggs)
2 tablespoons baking powder
1 teaspoon salt
1/4 cup oil
2 cups milk (almond was our choice)
2 cups GF oatmeal
Blueberries, cranberries, orange zest, pecans, almonds, or whatever sounds delicious
Blueberries, cranberries, orange zest, pecans, almonds, or whatever sounds delicious
Cinnamon sugar to sprinkle on top (optional)
Directions:
Mix together all the ingredients. You may want to add about 1/4 cup of extra flour if it is really runny, but it is a thin batter. Fill a greased or lined muffin tin about 3/4 full. We sprinkled about 1/4 teaspoon of cinnamon sugar on top at this point. Bake at 400* for 15 minutes, or until done when checked with a toothpick. Let cool slightly in the pan before removing.
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