Gluten-free oats are the secret to these lemony muffins ― just buzz them into flour in the blender. You can also use pre-ground oat flour. The addition of cashew butter gives the muffins a rich, subtle flavor that everyone will love.
Poppyseed Oat Muffins
By:
Co+opRecipe Information
Total Time:
45 minutes total; 15 minutes activeServings:
12Ingredients
- 2 cups rolled gluten-free oats, or 2 cups oat flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 cup poppyseeds
- 1 large banana, mashed
- 1/2 cup cashew butter
- 1/2 cup coconut oil
- 2 large eggs, lightly beaten
- ½ cup light brown sugar
- 1 teaspoon vanilla
- 2 tablespoons lemon juice
Preparation
- Preheat the oven to 350 F. Line a 12-cup muffin pan with paper liners.
- If using oats, place them in a blender and grind until powder, stopping to scrape the sides. Transfer to a large bowl. If using oat flour, put in a large bowl.
- Add the baking powder, baking soda, salt and poppyseeds and whisk to mix.
- In a medium bowl, mash the banana, then add the cashew butter and mash to blend thoroughly. Stir in the coconut oil and eggs until smooth, then add the brown sugar, vanilla and lemon juice.
- Stir the banana mixture into the oat mixture until well-mixed and smooth. Divide the batter evenly among the cups.
- Bake for 25 minutes, until golden and a toothpick inserted in the center of a muffin comes out with no wet batter on it.
- Cool in the pan on a rack for about 5 minutes before transferring muffins to the rack.
Nutritional Information
260 calories, 18 g. fat, 30 mg. cholesterol, 200 mg. sodium, 23 g. carbohydrate, 3 g. fiber, 5 g. protein
