I reach for these Oat Flour Muffins with Berries and Pistachios because I love to pack my muffins with berries and nuts so they become nutritional wonders; a balanced source of good carbs as well as proteins. I tend to keep the sugars low, so if you like your life sweet, just add more. As always, this is yet another gluten-free, egg-free muffin recipe.
Oat Flour Muffins with Berries and Pistachios
Prep time
Cook time
Total time
Author: Magdalena Wszelaki
Serves: 12 muffins
Ingredients
- 1 cup oat flour
- 1 tsp baking powder
- ½ tsp sea salt
- 2 tbsp honey, agave syrup or coconut syrup
- ⅓ cup buttermilk or yoghurt (use coconut yoghurt for vegan option)
- ½ cup dry or 1 cup fresh berries
- ½ cup pistachios
- 1 tbsp coconut oil
- 2 tbsp flax meal
How To Make
- Pre-heat the oven to 375F or 190C.
- Combine flaxseed meal + water and let it stand for a few minutes.
- Combine all dry ingredients (flours, salt, baking powder).
- Combine all wet ingredients (honey, coconut oil, buttermilk).
- Mix dry, wet ingredients and flaxseed into a liquid mixture; if it’s not liquid enough, add some oil.
- Dish out mixture to about 12 muffin cups.
- Bake for 25-30 min or till tops are firm.
In number 2, you say to use water. How much water? It’s not specified in the ingredient list. Thank you
Hi Jennell Houts,
2 tbsp flaxseed meal + 3 tbsp of water (this will replace the eggs). Please let us know how you like them 🙂
The instructions say to mix the flax meal with water but there isn’t a water amount given
Hi Raelyn Noel,
2 tbsp flaxseed meal + 3 tbsp of water (this will replace the eggs). Thank you for pointing this out 🙂