Muffins are a great comfort food, but they’re even better when they’re low in guilt. These muffins fit the bill, and are moist and absolutely DELICIOUS. Best. Muffins. EVER. My 5 year old snorfs these down every time, along with her non-Gluten-Free father. Yes, they’re that amazing.
Here’s what you need:
2 Cups Gluten-Free Rolled oats
2 Cups Buttermilk (or 2 Cups Non-Dairy Milk, Mixed with 2 Tablespoons Apple Cider Vinegar)
1 Cup Coconut Sugar or Maple Sugar (Brown Sugar works great if you’re not avoiding refined-sugars)1 Cup Grape Seed Oil or Vegetable Oil
2 Cups “Better Batter” Gluten-Free Flour (We Sell This at Jake’s! It is THE BEST. I do not advise going with another brand.)
2 teaspoons Baking Soda
1 teaspoon Baking Powder (For Corn Allergies, sub the baking powder with an extra 2/3 teaspoon baking soda and 1/3 teaspoon cream of tartar)
1/2 teaspoon salt
2 teaspoons Ground Cinnamon
1 teaspoon Ground Nutmeg
1 teaspoon Allspice
1/2 teaspoon Cloves
1 1/2 Cups Chopped Dates
Soak oats in buttermilk for 1 hour.
After an hour, in a separate bowl, beat eggs, then add oil, sugar, and chopped dates. Add this mixture to the oat/buttermilk mixture and mix well. In a separate bowl, add all of the remaining dry ingredients, and blend together. Add these dry ingredients to the date mixture, and stir until just moistened. Spoon into 24 paper-lined muffin cups and bake at 350 degrees F for 20-25 minutes, or until a toothpick comes out cleanly.