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These moist, lightly sweet muffins are simple to make, gluten and grain-free, and hard to resist!

Yields – 12 large or 24 miniature muffins

Prep Time – 25 Minutes

Cook Time – 14-20 Minutes

Ingredients

• 1 cup rolled oats
• 1 1/4 cups oat milk (or other milk)
• 1 cup gluten free flour mixture store bought or home made* (or use wheat flour)
• 1/4 cup buckwheat flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 1/2 teaspoons cinnamon
• 1/2 teaspoon salt
• 1/3 cup chopped walnuts
• 1/4 cup chopped dates
• 2 eggs
• 1/2 cup maple syrup
• 6 tablespoons melted butter or coconut oil
• 4 tablespoons toasted millet

*My homemade recipe for GF flour mix is on the way…..I’ve been experimenting and will post when it’s well tested!!

Instructions

Step 1

Stir together the oats and milk in a small bowl and set aside for 20-30 minutes to allow oats to plump.

Step 2

Preheat the oven to 400 degrees F. Meanwhile, in a medium sized bowl combine the GF or wheat flour, buckwheat flour, baking powder, cinnamon and salt. Stir in the walnuts and dates until evenly distributed.

Step 3

Beat together the eggs, maple syrup and 4 tablespoons melted butter or coconut oil. Add the softened oats and stir vigorously to combine.

Step 4

Brush the muffin tins with remaining oil. Sprinkle half of the millet on the bottom of the molds and set aside.

Step 5

Gradually mix the egg mixture into the dry ingredients and stir to combine well. Divide the batter between the muffin tins and sprinkle remaining millet on top.

Step 6

Bake in the preheated oven until muffins are puffed, lightly browned and have just begun to pull away from the sides of the tins, 14-16 minutes for miniature muffins, 18-20 minutes for larger muffins.

Step 7

Remove from oven and cool in tins for 5 minutes then transfer to a cooling rack. Muffins may be stored in an airtight container at room temperature for 3-4 days.