We bake a lot, A LOT, of muffins. Wild One and Little Miss love baking muffins, they love the measuring and mixing, and pouring and stirring, and of course the eating and devouring. Muffins are quick and easy. They usually require just a few ingredients, and in about a half hour we can go from gathering ingredients to taking the muffins out of the oven.
The only part of muffins that I can't stand, is the mess my kids make while eating them. Whenever they eat muffins there are crumbs on the table, the chair, hidden in their clothes, under the table and somehow the crumbs travel a good four or five feet away from them! Well, not these muffins! No crumbs! No mess! No vacuum!
I found this gluten-free, mess-free, Oatmeal Blueberry Cake recipe in the Eating Well magazine. The recipe states that you need to let the rolled oats soak in the milk for at least eight hours. We just poured the oats and unsweetened almond milk in an 8-cup Pyrex measuring cup. We stirred it a few times. Covered it with plastic wrap. Checked on it a little less than an hour later, and all of the milk was already absorbed. The other adaption we made, was to mix in the frozen blueberries into the batter (instead of just having a few blueberries on top).
These are tasty. They are dense and hearty. I would have liked them a little sweeter, the next time we bake these we are going to either increase the amount of maple syrup to 1/2 cup or add a 1/4 cup of sugar to the batter. I also would have liked a bit more salt. That's just me though. The kids devoured them!
The most amazing part of this muffin, isn't that it is very healthy (and the kids love it), it's that it leaves no crumbs! No vacuum needed!