Brunch is my favorite meal, especially when we eat great food and share the meal with fantastic friends! I love going out for brunch, but sometimes it is much nicer to stay at home and entertain friends. The food usually tastes better at home AND you can make things to your specifications and you get to show off your cute new napkins and napkin rings! That being said, I am a big dork when it comes to planning meals when we have friends over. As soon as we set a date, I start creating a menu. Not just, “Oh I think I’ll make this and that,” but, a typed document on my computer with ideas and links to recipes. I revisit it and revise it usually until a day or two before when I have to go shopping for ingredients. I get this from my mom-she does the exact same thing!
For this brunch, I was originally going to make the Lemon Blueberry Muffins I posted about a week ago. Alas, my newest shipment of almond flour from Honeyville had not yet arrived so I had to make other arrangements. I starting searching for recipes using alternate flours and grains and I came upon a few interesting recipes for oat flour muffins and quinoa flour muffins. I did a test batch of quinoa flour muffins and they came out well-but not good enough to serve to company or post about just yet. I’ll be working on them for a future post-keep your eyes peeled! So, I decided on oat flour muffins. Most oats ARE NOT gluten free due to cross-contamination. However, since I keep gluten free mainly for diabetes purposes, rather than because of an allergy, I was able to use regular oats. If you are gluten free due to an allergy or intolerance, here are the safest Gluten Free Oats I have been able to find.* These muffins are also dairy free for those avoiding dairy. Regular yogurt and milk could be substituted for the goat’s milk yogurt and almond milk if you are so inclined. At some point I am going to try to do a version of these muffins with agave instead of brown sugar-I’ll let you all know how they turn out!
Alongside the muffins I served raspberry honey butter, Crustless Quiche with Leeks, Skillet Smashed Potatoes, Trader Joe’s Apple Maple Chicken Sausage and coffee (of course!). The whole menu was a hit!
Banana-Walnut Oat Muffins
1 ¼ cups old-fashioned rolled oats
½ cup plain goat’s milk yogurt
½ cup unsweetened vanilla almond milk
2 cups old-fashioned oats, ground down to oat flour in food processor (equals about 1 ½ cups oat flour)
½ cup dark brown sugar
½ teaspoon kosher salt
2 teaspoons cinnamon
2 teaspoons baking powder
1 teaspoon baking soda
1/3 cup coconut oil, melted
2 large, over-ripe bananas mashed
1 cup walnuts, chopped
Preheat oven to 400°F. Spray a 12-cup muffin tin with cooking spray and set aside.
Mix rolled oats, yogurt and milk together in a large bowl. Let stand for 10 minutes.
Combine oat flour, sugar, salt, cinnamon, baking powder and baking soda in a separate bowl.
Add oil, mashed bananas and egg to the wet rolled oat mixture and mix well.
Add dry oat flour mixture to wet oat mixture and mix together well. Stir in walnuts until well combined.
Fill muffin cups full. Bake for approximately 16-20 minutes or until a toothpick comes out clean. Cool for 5-10 minutes and then turn out onto a wire rack to finish cooling.
Raspberry Honey Butter
1 stick unsalted butter, room temperature
½ cup. low sugar raspberry preserves
2 Tablespoons honey
½ teaspoon kosher salt
Place butter and honey in a microwave safe bowl. Microwave on low for 30 seconds. Butter should be soft but not melted and honey should be runny. Add preserves and salt to butter and honey and mix until well combined. Put in a small dish and place in the refrigerator to re-harden. Take out a bit before serving so butter can come up to room temperature. Serve with breads, muffins, waffles or pancakes.
*Please note, I am not a doctor or nutritionist, so if you have a gluten allergy or intolerance and are wondering if you can eat oats, please speak to your health care provider.