{"id":2379,"date":"2023-05-03T12:15:27","date_gmt":"2023-05-03T12:15:27","guid":{"rendered":"http:\/\/www.milehighmitts.com\/?p=2379"},"modified":"2023-05-03T18:18:31","modified_gmt":"2023-05-03T18:18:31","slug":"lemon-chia-oat-muffins-gluten-free-dairy-free-flourless","status":"publish","type":"post","link":"https:\/\/www.milehighmitts.com\/lemon-chia-oat-muffins-gluten-free-dairy-free-flourless\/","title":{"rendered":"Lemon Chia Oat Muffins (gluten-free, dairy-free, flourless)"},"content":{"rendered":"\n

Filled with bright lemon flavor and chia seeds throughout, these healthy oat-based muffins make a great Spring or Summer breakfast!<\/p>\n\n\n\n

\"Muffins<\/figure>\n\n\n\n\n\n\n\n

Have you ever had a “flourless” muffin before?<\/h2>\n\n\n\n

Depending on who you ask, the definition of “flourless” is different. For some, flourless means NO flour of ANY kind. Several others term “flourless” as food made without traditional all purpose flour, and instead using something like almond flour, oat flour, etc.<\/p>\n\n\n\n

I err on the side of recipes with “oat flour” being considered “flourless” because oat flour is made out of oats. Oats themselves are not a flour.<\/p>\n\n\n\n

So, I consider these muffins flourless. To ensure your baked goods turn out and aren’t a crumbly mess, I recommend buying oat flour for muffins. <\/strong>Unless you have a high powered blender (and can get your oats blended up as fine as the oat flour you can buy in a store).<\/p>\n\n\n\n

*Alternatively, you could use 1 1\/4 cups of homemade oat flour and 1\/2 cup of gluten-free all purpose flour (if you are<\/em> concerned about your oat flour being too crumbly, but still want to use it).<\/p>\n\n\n\n

All that being said, these Lemon Chia Oat Muffins are gluten-free (if using certified gluten-free oats), flourless, and dairy-free too, thanks to coconut oil and almond milk.<\/p>\n\n\n\n

I love using coconut oil, but have you ever had problems with it?<\/h3>\n\n\n\n

My biggest complaint about coconut oil is that it can easily turn back to a solid after you add it to a cold batter.<\/strong> Big chunks of coconut oil floating around in your batter can mess with your baked goods, causing an uneven texture. <\/p>\n\n\n\n

So, how do you make sure that doesn’t happen?<\/strong><\/p>\n\n\n\n