Gluten-Free Strawberry Basil Muffins

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Gluten-Free Strawberry Basil Muffins

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  • Show Name

So Much Picnic Food

  • Show Name

So Much Picnic Food

  • Show Date
July 24, 2021
  • Show Date
July 24, 2021
  • Cook

Karen Osborne

  • Cook

Karen Osborne

Description

These, grab and go, muffins taste like summer. They finish cooking as they cool, so allow them to cool completely.!

If you do not have a high-speed blender, you can chop the dates and soak them in the water for 20 minutes before you add the vanilla and vinegar and blend them.

  • Ingredients
  • ✓ 1 1/2 cups oat groats (or 1 3/4 cup plus 2 Tablespoons oat flour)
  • ✓ 1 Tablespoon baking powder
  • ✓ 1/4 teaspoon salt
  • ✓ 1 1/4 cups filtered water
  • ✓ 1 cup Medjool dates, pitted
  • ✓ 1 1/2 teaspoons vanilla extract
  • ✓ 1/4 teaspoon apple cider vinegar
  • ✓ 1/3 cup unsweetened applesauce
  • ✓ 1 cup chopped fresh strawberries
  • ✓ 2 tablespoons fresh basil, Chiffonade cut (roll leaves and cut into thin ribbons)
  • Instructions
  1. Preheat the oven to 350 degrees.
  2. Line muffin tins with parchment paper baking cups or use silicone molds.
  3. Combine the oat groats, baking powder and salt in a high-speed blender until the oat groats are ground into flour.
  4. Pour the mixture into a large mixing bowl.
  5. Blend the dates, water, vinegar and vanilla extract until smooth.
  6. Pour the mixture from the blender into the dry ingredients.
  7. Add the applesauce and stir just until mixture is combined.
  8. Quickly stir in the strawberries and the basil.
  9. Fill the baking cups.
  10. Bake at 350 degrees for 25 - 30 minutes until the tops crack.
  11. Let cool in the pan for 5 minutes. Then, transfer to a wire rack to cool completely.
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