Just like the Gingerbread Pancakes, these muffins are made from steel-cut oats and buckwheat groats (or all steel-cut oats) that have been soaked overnight in non-dairy milk. The next day, I add additional ingredients and blend everything until smooth before pouring into muffin cups and baking. Blending this thick batter can be a little difficult. I like to do it in two stages. First, I blend the soaked oats and buckwheat with the sweetener and spices. Then, I add the baking powder and baking soda and blend again. I find this way works better to get a smooth batter as the leavening ingredients will start reacting with the acid in the molasses and create bubbles that stop the blending action. Even with these two stages, you may have to "burp" your blender a couple of times while blending.
What I really love about this recipe is that it's so easy and comes together really quickly once the oats and buckwheat have been soaked. If you love gingerbread, you will love this recipe.
makes 12 muffins
1 cup gluten-free steel cut oats
1/2 cup gluten-free buckwheat groats
1 cup unsweetened non-dairy milk (I used soy)
1/2 cup water
1/3 cup maple syrup
1/4 cup blackstrap molasses
2-1/2 teaspoons ground ginger
1-1/2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/2 teaspoon salt (optional)
2-1/2 teaspoons baking powder
3/4 teaspoon baking soda
1 apple, cored and diced
1/2 cup raisins
To your health and happiness,
Beans and Rice