Do you know the muffin man?

Gluten-free baking can be a challenge, especially if one decides not to use any artificial additives. One solution is by using oat flour. I have found a way to use this flour to make great tasting muffins.


Contrary to popular belief, oats contains no gluten. However, it may contain trace amounts of gluten from contamination. Oats are often grown in the same fields as wheat. Some wheat may get mixed up with oat grains in processing. If you are one that is bothered by trace amounts of gluten, feel free to look for certified gluten-free versions of oat products, including flour.


To make the muffins, begin with mixing the following dry ingredients together:
- 2 cups oat flour
- 1 1/2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt

Next, add the following wet ingredients:

- 1 container PC "Just Apples" (100 mL crushed apples)

- 1 teaspoon vanilla extract

- 1 egg

- 1/2 cup brown sugar dissolved in 1/4 cup water

Thoroughly mix the ingredients together to make a batter.

You may add any topping ingredients you wish, such as:

- chopped nuts

- raisins, cranberries or other dried fruit

- shaved coconut

- etc.

One of my favourite ingredients to add are chocolate chips. If you are going to use chocolate chips, I say use the best! I decided to use these semi-sweet chocolate chips by Ghirardelli. (They actually do not contain any dairy products.)

Scoop the batter into a 12-cup muffin pan and bake it in a pre-heated 375°F oven for 25 minutes.

Now, who needs gluten to make good muffins?