Gluten-Free Muffins Made with Blackberries and Oats

Ingredients

• 2 ½ cups old-fashioned rolled oats
• 1 ½ cups unsweetened almond milk
• 2 large egg whites, lightly beaten
• ¼ cup agave nectar
• 2 tablespoons melted coconut oil
• 2 tablespoons dark brown sugar
• 1 teaspoon vanilla bean paste
• 1 teaspoon ground cinnamon
• 1 teaspoon baking powder
• ½ teaspoon ground nutmeg
• ¼ teaspoon salt
• ¼ teaspoon ground cardamom
• ¾ cup blackberries
• ¾ cup fresh blueberries

Step 1

Stir the oats and almond milk together in a big bowl. Cover it and pop it in the fridge to soak overnight or for about 8 to 12 hours, until the oats have absorbed most of the liquid. When you’re ready to bake, heat the oven to 375°F (190°C) and line a 12-cup muffin pan with paper liners.

Step 2

Add the egg whites, agave syrup, coconut oil, brown sugar, vanilla paste, cinnamon, baking powder, nutmeg, salt, and cardamom to the soaked oats. Give everything a good stir until it’s all combined, then gently fold in the blackberries.

Step 3

Scoop the batter evenly into the muffin cups, about a quarter cup in each. For a little extra burst of flavor, top each muffin with a tablespoon of blueberries. Pop the tray into the oven and bake for 30 to 35 minutes, until the muffins feel springy when you press the tops.

Step 4

Once they’re done, let the muffins cool in the pan for about 10 minutes before enjoying them warm. If you have leftovers, keep them in an airtight container in the fridge for up to two days, or freeze them for up to three months.