High Protein Oatmeal & Chocho Blueberry Muffins - Chocho flour - Chocho Superfood - Highest protein flour - Best Plant Based Protein

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Gluten-free Oatmeal & Chocho Blueberry Muffins
1 1/2 cups (375 mL) gluten-free old-fashioned (large flake) oatsӬ

1 cup (250 mL) buttermilkӬ

1/2 cup (125 mL) milkӬ

1 large eggӬ

3/4 cup (185 mL) packed brown sugarӬ

1/3 cup (85 mL) butter, meltedӬ, or canola oil

2 tsp. vanillaӬ

1 cup (250 mL) gluten-free oat flour

Ӭ3/4 cup (185 mL) chocho flourӬ

1 tsp. (5 mL) baking powderӬ

1/4 tsp. (1 mL) baking soda

1/4 tsp. (1 mL) salt

Ӭ1 cup (250 mL) fresh or frozen blueberries
In a large bowl, stir together the oats, buttermilk and milk and let sit for an hour, or cover and refrigerate overnight.
Preheat oven to 350ËšF. Add the egg, brown sugar, butter and vanilla to the oat mixture, stirring just until combined.
In a small bowl, stir together the flours, baking powder, baking soda and salt; add to the oat mixture and stir until almost combined. Add the berries and stir just until blended.
Spoon the batter into paper-lined muffin tins, filling them 3/4 full. Bake for about 30 minutes, until golden and springy to the touch.
Makes about 2 dozen muffins.


 
 
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