Name: Gluten-Free Blackberry Oat Muffins
Prep time: 10 min
Cook time: 10 min
Yield: 12
Ingredients: Old-fashioned rolled oats - 2 ½ cups; Unsweetened almond milk - 1 ½ cups; Large egg whites, lightly beaten - 2; Agave nectar - ¼ cup; Melted coconut oil - 2 tablespoons; Dark brown sugar - 2 tablespoons; Vanilla bean paste - 1 teaspoon; Ground cinnamon - 1 teaspoon; Baking powder - 1 teaspoon; Ground nutmeg - ½ teaspoon; Salt - ¼ teaspoon; Ground cardamom - ¼ teaspoon; Blackberries - ¾ cup; Fresh blueberries - ¾ cup

Ingredients for - Gluten-Free Blackberry Oat Muffins

1. Old-fashioned rolled oats 2 ½ cups

2. Unsweetened almond milk 1 ½ cups

3. Large egg whites, lightly beaten 2

4. Agave nectar ¼ cup

5. Melted coconut oil 2 tablespoons

6. Dark brown sugar 2 tablespoons

7. Vanilla bean paste 1 teaspoon

8. Ground cinnamon 1 teaspoon

9. Baking powder 1 teaspoon

10. Ground nutmeg ½ teaspoon

11. Salt ¼ teaspoon

12. Ground cardamom ¼ teaspoon

13. Blackberries ¾ cup

14. Fresh blueberries ¾ cup

How to cook deliciously - Gluten-Free Blackberry Oat Muffins

1 . Stage

Combine oats and almond milk in a large bowl. Cover and let soak in the refrigerator until much of the liquid is absorbed, 8 to 12 hours.

2 . Stage

Preheat the oven to 375 degrees F (190 degrees C). Line a 12-cup nonstick muffin tin with paper liners.

3 . Stage

Stir egg whites, agave syrup, coconut oil, brown sugar, vanilla paste, cinnamon, baking powder, nutmeg, salt, and cardamom into the oat-milk mixture. Fold in blackberries. Divide batter among the muffin cups, about 1/4 cup each. Top each muffin with 1 tablespoon blueberries.

4 . Stage

Bake muffins in the preheated oven until tops spring black when touched, 30 to 35 minutes. Let cool in tin for 10 minutes. Serve warm or wrap airtight and refrigerate for up to 2 days. Can be frozen for up to 3 months.