Gluten and Dairy Free Oatmeal Blueberry Muffins

These heart healthy muffins are filled with antioxidant rich blueberries and sweetened lightly with honey. I used sprouted quick oats in the recipe and soaked them for a few minutes in a homemade buttermilk made from oat milk and lemon juice before mixing them into the muffin batter. They bake up in just 18 minutes!

The fat used in this muffin recipe is one of my favorites for keeping cholesterol in check, heart health, and for it’s overall health benefits…..Olive Oil. It works wonderfully in baking. This recipe makes 16 muffins that have a beautiful blueberry cinnamon aroma as they bake, and these will make your kitchen smell very inviting! My teens love these muffins. I always take that as a very good sign I’m on track.

If you are eating for digestive health or to prevent a SIBO relapse, go here to get a free download of Dr. Jacobi’s new The Vegetarian SIBO Bi-Phasic diet. Although I am not a vegetarian, a lot of people are and have a need for a diet plan without meat that is balanced. I am interested in expanding food choices for people with less restriction and helping them maintain their digestive health in a way that coincides with their dietary preferences. Her new vegetarian plan includes sprouted or soaked oats as well as some other gluten free grains. You should always listen to your body, because we are all individuals, and we all respond differently to different foods.

I think you will love this healthy and delicious muffin recipe! It has a wonderful, homey character, is lightly sweet and has a great whole grain texture that is hearty and good!

Gluten and Dairy Free Oatmeal Blueberry Muffins

Ingredients:

2 Cups of Quick Oats (I like One Degree’s Organic Sprouted Oats)

1 Cup of Oat Milk (if making gluten free this brand has clean ingredients)

1/2 Cup of Quinoa Flour

3 Large Eggs

1/4 Cup of Runny Honey

1/3 Cup of Olive Oil

1 Tablespoon of fresh Lemon Juice

2 Teaspoons of Cinnamon

1 Teaspoon of Baking Soda

1/2 Teaspoon of Salt

1/2 Teaspoon of Vanilla Extract

1 1/2 Cups of Frozen Blueberries

Directions:

Preheat your oven to 400 degrees F. Arrange 16 Muffin liners into two muffin pans and set aside.

Stir the lemon juice into the oat milk to create a dairy free buttermilk. In a medium mixing bowl, combine the 2 Cups of quick oats with the oat milk mixture. Let sit for ten minutes to let the oats absorb the liquid and soften.

While the oats are soaking, in a large mixing bowl with a hand held electric mixer, beat your eggs, olive oil, vanilla and honey together until creamy. Then, add in your quinoa flour, cinnamon, baking soda, and salt and beat until thoroughly blended. After the oats have soaked for ten minutes, spoon them into your batter and mix until thoroughly incorporated. The batter will be nice and thick. Finally, fold in your frozen blueberries just until combined so you don’t get blue streaks.

With a muffin scoop or 1/4 cup measure, scoop the muffin batter evenly into your prepared muffin cups. Bake in the preheated 400 degree F. oven for 18 minutes or until they spring back. 400 degrees is a higher heat, so make sure you don’t let them go too long.

Remove the muffins from the oven and cool five minutes before transferring them to a cooling rack. Dig in. They are great warm too!

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