2 cups gluten free all purpose flour
2 cups whole blackberries
1/2 cup applesauce
2 Tbsp oil
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp guar or xanthan gum
1/4 cup maple syrup
3/4 cup milk of choice
fresh lemon juice from 1/2 lemon
lemon zest from 1 lemon
1/2 cup steel cut oats
1-2 tsp maple syrup
Bake at 350 (makes about 8 large muffins)
Combine all dry ingredients and mix well.
Wash blackberries and shake off excess water.
Zest lemon with a grater. Squeeze half a lemon and strain the seeds.
Combine remaining ingredients (except blackberries) and mix well.
Pour into greased large muffin tins 2/3 of the way.
Gently submerge 4-6 blackberries for each muffin.
Evenly distribute oats on top of each muffin.
Bake for 20 minutes or until a tooth pick comes out clean in the center.
Remove from the muffin tins and move to a cooling rack. Enjoy!