All we have to do is make our basic muffin batter which is just oats, quinoa flakes, a touch of coconut sugar and some baking powder, then add in our wet ingredients which is applesauce, non-dairy milk and eggs. That’s it.
In a large mixing bowl, whisk together the flour, quinoa flakes, oats, sugar, baking powder and salt. Set aside.
Beat together the wet ingredients in a separate mixing bowl. Add to the dry and mix to combine. The consistency should be that of a runny oatmeal. Let the batter stand while you preheat the oven to 375 degrees F. If by the time the oven is ready the batter seems too thick (you should be able to still stir it easily) add more milk 1 tablespoon at a time.
Just before baking, folding in your desired add-ins.
Spray a muffin tin with nonstick spray and fill the wells 2/3 of the way full. Bake on the center rack for 12 - 14 minutes until muffins are starting to brown and no longer soft to the touch.
Remove and let cool in the pan for 3 - 5 minutes then transfer to a wire rack and cool completely.
1) You can make your own oat flour by simply grinding gluten-free rolled oats in a high-powered blender until they resemble a fine powder.2) The add-in measurements are for the full recipe. Scale it down proportionally if you want to make different flavors from one batter.