These gluten-free whole grain berry muffins are so versatile and freeze well. Don’t skip the oat-coconut sugar topping, it’s delicious.
Gluten-Free Whole Grain Berry Muffins
My gluten-free baking philosophy is the same as it is when I bake with gluten flour: Let’s keep things as beneficial to our health as possible. This is why I don’t rely on white rice flour in my gluten-free bakes, preferring to choose whole grains as much as possible. Brown rice is a staple in gluten-free baking but I get a bit leery of it given that it does contain arsenic and I eat enough brown rice in my dinners so that I don’t want to add in too much more in my snacks.
So when I adapted my favorite vegan muffin recipe to be gluten-free I kept to this tenet‘ and packed the ingredients list with real foods (maple syrup, a bit of cardamom, rolled oats) and no gums. You could switch out other gluten-free whole grain flours here, like quinoa, amaranth, millet, or buckwheat though for this reicipe I used a simple blend ofoat flour and sorghum flour to create tender, fluffy, whole grain gluten-free muffins. They are easily made vegan or dairy-free, and you can add in any fresh or frozen fruit you like best.
What You’ll Need
- Oat flour: Choose gluten-free oat flour if sensitive
- Sorghum flour: A wonderful gluten-free whole grain flour
- Baking powder and baking soda
- Ground cardamom and ginger
- Fine sea salt
- Melted butter or coconut oil
- Milk of choice
- Fresh or frozen berries
Try sorghum flour for the oat flour if you can’t have oats, and almond flour for the sorghum flour. Really, you could use any whole grain gluten-free flours in this recipe so feel free to experiment based on what you have on hand or like.
To make dairy-free: Use your favorite non-dairy milk of choice in this recipe, or just whole milk,
Substitute flax eggs for the eggs in this recipe if you don’t eat eggs.
You can use white or apple cider vinegar for the vinegar.
Tips for Success
- Let the milk and vinegar stand for 10-15 minutes before using.
- Let the batter rest for at least 15 minutes before baking to help the gluten-free flours hydrate. Gluten-free flours really benefit from a rest.
- You can skip the topping if pressed for time but it’s a lovely addition to the muffins.
How to Store
To store, place muffins in an air-tight container and keep on the counter for 3 days. You can also place muffins in a plastic bag, seal, and keep in the freezer for 3 months. Defrost before eating.
Gluten-Free Whole Grain Berry Muffins
- ¾ cup non-dairy milk or whole milk
- 1 tsp vinegar
- ¼ cup melted coconut oil
- ½ cup maple syrup
- 2 large eggs
- 1 ¼ cups/140 g gluten-free oat flour
- 1 cup/100 g sorghum flour
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp ground cardamom
- ¼ tsp ground ginger
- ¼ tsp fine sea salt
- 1 ½ cups fresh or frozen berries one kind or a mix
- 3 tbsp rolled oats
- 3 tbsp coconut sugar
- Preheat oven to 400° F. Grease a muffin tin or line it with cupcake liners.
- In a medium bowl, whisk together the non-dairy milk, vinegar, maple syrup, oil, and eggs until well combined.
- In a large bowl, whisk together the flours, baking powder, baking soda, cardamon, ginger, and salt. Mix in the berries, tossing to coat the fruit lightly.
- Pour the wet ingredients into the dry and stir gently until just combined.
- Distribute the batter evenly into the muffin tins and sprinkle each muffin with oats and brown sugar. Place in the oven and bake for 20-25 minutes, until a tester comes out clean. Remove tin from oven and let muffins cool in the pan for about 10 minutes, then turn the muffins out onto a wire rack to cool completely.
- Serve room temperature or slightly warm, with a bit of margarine or butter. Muffins can be stored in an air-tight container at room temperature for 3 days.