Ready for a savory muffin that is perfect for a breakfast or mid-day snack? Yeah, I thought so. John and I were so pleased with this recipe and I need to remember to buy some more frozen berries to make these again!
Oatmeal Mixed Berry Muffins
Prep Time: 15 minutes
Cook Time: 15-20 minutes
Keywords: bake bread breakfast muffin
Ingredients (12 muffins)
- 1 1/4 cup quick cooking oats (used GF if needed)
- 1 cup milk
- 1/2 cup garbanzo bean flour (chickpea flour)
- 1/4 cup buckwheat flour
- 1/4 cup sweet rice flour
- 1/3 cup brown sugar
- 1 egg
- 1/4 cup canola oil
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- 1 teaspoon vanilla
- 1/2 teaspoon salt
- 2 cup mixed frozen berries
- an additional 1/3 cup flour from one used above (I used sweet rice)
Soak quick oats in the milk in a small bowl. Set aside.
Combine brown sugar, egg, canola oil, vanilla, and cinnamon. Mix.
Stir in all the flours (except the 1/3 additional), baking soda, baking powder, and salt. Mix well.
Fold the oats into the batter.
Using the small bowl that contained your oat mixture, combine frozen berries and additional flour. You are doing this to prevent the berries from sinking to the bottom of the muffins.
Fold berries into the rest of the batter.
Bake for 15-20 minutes at 400 degrees.
Makes a dozen muffins.
You could definitely use just all blueberries, but the mixed berry created a very nice flavor.
What’s your favorite type of breakfast muffin? How often do you make muffins for breakfast?