Oat Muffins with Blackberries, Gluten-Free Style

Ingredients 0/14

Step 1

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

Step 2

Add the egg whites, agave syrup, melted coconut oil, brown sugar, vanilla paste, cinnamon, baking powder, nutmeg, salt, and cardamom to the soaked oats. Give everything a good stir until well combined. Gently fold in the blackberries, trying not to break them up too much.

Step 3

Spoon the batter evenly into the muffin cups, about a quarter cup each. Then, pop a tablespoon of blueberries on top of each one for a little extra burst of fruit.

Step 4

Bake the muffins for about 30 to 35 minutes, or until they’re springy to the touch on top. Let them cool in the pan for 10 minutes before taking them out. Enjoy them warm, or store in an airtight container in the fridge for up to two days. If you want to keep them longer, they freeze well for up to three months.