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Clearly I’m on a muffin kick again. Penny made this cake the other day and I was so enamored with the combination of nectarines, blueberries and pistachios that I had to make some muffins. I decided to go with oat flour so if your oats are gluten free your muffins will be too.

Nectarine Blueberry Pistachio Muffins (vegan and gluten-free)

dry ingredients:

2-1/4 cup oat flour

3 Tbsp. ground flax seed

1 Tbsp. baking powder

3/4 tsp. sea salt

1/2 tsp. ground cinnamon

1/2 cup sugar

wet ingredients:

2/3 cup non-dairy milk (I have been using an almond/coconut mixture)

1/2 cup applesauce

1/2 non-dairy yogurt (sweetened, or not…your call)

2 tsp. vanilla extract

fold in:

3/4 cup nectarine, finely diced and peeled (about 1 large nectarine)

3/4 cup blueberries, fresh or frozen

1/2 cup pistachios, roughly chopped (I used roasted and unsalted)

Combine dry ingredients in a medium sized mixing bowl.

Add the wet ingredients then gently stir until combined.

Fold in the fruit and nuts.

Transfer batter to a prepared 12 cup muffin pan. Bake in a 350 degree oven for 20-25 minutes, checking for doneness with a toothpick. Let the muffins cool slightly in the pan before transferring to a cooling rack to cool completely.

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