These cardamom oat muffins are sure to be a hit in your family! They are fun for breakfast, snack time, and even dessert! Gluten-free and dairy-free.
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These light and airy cardamom oat muffins are gluten-free, dairy-free, and loaded with flavor. Cardamom is one of my favorite spices. It’s commonly used in Scandinavian baked goods, such as cardamom cake or rolls.
As you know, I also love muffins. I love that:
- they provide little portions,
- they can be packed with nutrition,
- they are quick to bake, and
- my kids love them.
So it seemed only logical to create a cardamom muffin recipe! (Since this post was first written I have created two more cardamom muffin recipes: Strawberry Cardamom Oat Muffins and Cardamom Carrot Zucchini Muffins).
When my 9-year son came home from school recently he declared, “You made cupcakes!”
“No, they are actually muffins.” I said “Cardamom oat muffins,” I added.
He took a bite, “these are so good!” He declared. His younger brother agreed.
Transforming to Muffins
They are good. Perhaps too good to be a muffin? I will let you in on a secret, to create this recipe I adapted my go-to vanilla cupcakes recipe. But, I made some significant changes, including:
- reducing the sugar,
- switching to oat flour,
- using almond milk instead of kefir (if you are not dairy-free kefir is great to use!),
- cutting back on the oil,
- and adding cardamom instead of vanilla.
So in my book, these cupcakes have now been transformed into muffins. Of course, I realize that muffins technically aren’t supposed to be beaten with an electric whisk.
Finish off with a Topping
While they may not have frosting, these are best with a little topping on them. I really like using coconut flakes, but my kids preferred the classic Swedish-style ones with pearl sugar on top. So perhaps a more appropriate name for them would be cardamom oat cupcake-muffins, since they are kind of a hybrid between the two, but I am going with muffins.
Cardamom Oat Muffins
- 1/2 cup almond milk (unsweetened)
- 1 teaspoon vinegar (apple cider or plain)
- 1 1/2 cups gluten-free oat flour
- 1 1/4 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 tablespoon ground cardamon
- 2 eggs
- 1/2 cup natural cane sugar
- 1/4 cup oil (canola or grapeseed)
- 1/4 cup applesauce (unsweetened)
- Shredded coconut
- Pearl sugar (course sugar crystals)
- Pumpkin seeds
- Preheat oven to 350° F.
- Put cupcake liners into muffin tins.
- Measure out almond milk and add the vinegar. Let sit while you prepare the rest of the ingredients.
- In a medium bowl, whisk together flour, baking powder, baking soda, salt, and cardamom.
- In another bowl, add eggs and beat with an electric mixer or hand whisk. Add sugar and beat or whisk until blended. Add oil and applesauce and beat or whisk to combine.
- With the mixer on low speed, or using a whisk, slowly add half of the flour and mix until combined. Then add half of the milk and mix until combined. Add the rest of the flour and the rest of the milk. Beat until just combined.
- Spoon batter into prepared muffin tin, filling until about ⅔ full.
- Top with desired toppings.
- Let cool for a couple of minutes and then carefully transfer cupcakes to a wire rack.
Use a toothpick to test for doneness. To make pearl sugar topping more prominent, add it 6-8 minutes into cooking. That way it won't shrink down into the muffin as much.