Our family has various food intolerances. My husband is sensitive to gluten and dairy. My youngest has similar sensitivities as well as sensory issues. So I experiment in the kitchen to come up with great-tasting food.
- Preheat the oven to 350 degrees. Lightly grease 12 muffin cups, or line with muffin papers.
- In a large mixing bowl, combine the wet ingredients.
- In a separate bowl, combine the dry ingredients. Then slowly combine the dry with the wet ingredients. Spoon batter into prepared muffin cups.
- Bake in preheated oven for 18 to 20 minutes, until a toothpick inserted into center of a muffin comes out clean.
- I use Pamela’s Gluten Free, Artisan Blend, Dairy Free flour. However I’m sure other gluten free flours will work for this recipe
- I grind my oats and pumpkin seeds in a Vitamix blender. This gives the muffins a smoother texture. If you don’t have a blender there is oat flour available at the store, I believe it’s the Bob’s Red Mill brand.
- I add pumpkin seeds for the nutrition. They have zinc, iron, fiber and protein. If you don’t have pumpkin seeds you can substitute something else like sunflower seeds or more peanut butter.
- I use goat milk but other types of milk such as almond or soy can be used.
- I also use coconut oil but other oils work fine.
- My youngest didn’t care for the chocolate chips, it made the texture “bumpy”. So next time I will omit the chips. If you have a sensory kid you may want to do the same.