Springy Tutti Fruity Muffins (Gluten Free)

I adore sitting down for an afternoon fika on a Saturday or Sunday afternoon, sipping on hot roasty coffee, chatting with Matt, and snacking on something sweet. 

I used to do this more formally, but it works better now when there's no set time, no set recipe, and no formality whatsoever. I like to just pick something that sounds delicious during a lull in our weekend, and we make it happen.

(NOTE FROM THE FUTURE: disregard the old web address on the photo below. Ya girl's been blogging a long time.)

Last weekend I threw a recipe together for what I'm calling Tutti Fruity Muffins. There's 3 fruits in here, which I think qualifies it as "fruity". They are Gluten Free, and easily made Dairy Free as well. With Strawberry & Blueberry seasons upon us, we'll be whipping these up many more times, I'm sure!

I recommend making these early in the morning before the sun gets too hot - otherwise you may bake yourselves silly. ;)


You Need:
1 Cup GF Rolled Oats (I like Bob's Red Mill)
1-1/4 Cups GF Flour (I like King Arthur's Measure for Measure, or Bob's Red Mill 1 to 1)
1/3 Cup Sugar
1 Tbspn Baking Powder
1/2 Tspn Salt
3/4 Cup Almond Milk (I usually use reduced sugar original)
1 Mashed Banana (or about 1/3 - 1/2 cup)
1 Egg
1/4 Cup Melted Butter (use coconut oil or vegetable oil to make them DF)
1 Tspn Vanilla
1 Cup - 1-1/2 Cups Berries (I used Blueberries & Chopped Strawberries)

Mix all the dry ingredients together.

If you're fancy and don't mind extra dishes, mix all the wet ingredients together in a separate bowl before adding to the dry. Personally, I add the almond milk to the dry ingredients first to start soaking the oats, and then I just add all the others one at a time. You do you, friend!

Then, fold in your berries carefully so you don't manhandle them too much. How much you add really depends on the muffin-to-fruit ratio you enjoy. (PS, you can sub out the berries for chocolate chips if you prefer. I did this for one muffin for Henry, who hates berries, and he LOVED it!)

Scoop batter into cupcake liners sprayed with nonstick spray (I like Trader Joe's coconut oil spray). Bake for 20-23 minutes at 425.

They're amazing as is, but they're also great with a little butter. They're a perfect summertime breakfast, dessert, or afternoon treat! Coffee or tea highly recommended.

Let me know if you try them! ENJOY!!