I love baking with oats, especially in muffins, because they give such a delicious fluffy texture!

Being gluten free, I get asked all the time which oats I use because oats technically cannot be marketed as Gluten Free due to food regulations here in Australia. The reason oats aren't gluten free is because they are often processed on the same machinery as wheat, rye and barley, causing contamination from these gluten containing grains.

Oats themselves do not contain gluten, but they do contain a protein called Avenin which is similar to gluten. And for this reason, oats are not suitable for coeliacs or those with allergies to gluten. But often, those with a gluten intolerance, like myself, are able to digest 'Uncontaminated' or 'Wheat Free' oats (but of course, everyone is different, so if you are concerned be sure to consult your health professional and introduce slowly).

I get my oats from GF Oats Australia. Their oats are uncontaminated and wheat free. And I love that you can buy them in bulk because I go through oats like there is no tomorrow with the amount of overnight oats I make as well as all my baking! GF Oats Australia have also been kind enough to give me a discount code so my fellow gluten free oat-loving friends can safely enjoy oats again - ELISE10 will score you a cheeky discount (min order $25)

I used the GF Oats Australia oats in these BANANA BLUEBERRY OATS MUFFINS! Give them a try yourself, recipe below!

Banana Blueberry Oat Muffins

Ingredients (makes 9)

• 2 cups GF Oats Australia oats

• 2 tsp baking powder

• 1/2 tsp baking soda

• 1 tsp ground cinnamon

• 2 large ripe bananas, mashed

• 3 eggs or vegan egg replacers

• 2 tsp apple cider vinegar

• 1/2 cup coconut yoghurt

• 3 tbsp pure maple syrup

• 1 tsp vanilla extract

• 1 cup blueberries

Method

1. Preheat the oven to 180C, fan-forced.

2. Add the oats to a blender and blend to a flour. Then pour into a mixing bowl and add remaining dry ingredients and mix through.

3. Add all wet ingredients to a blender and blend until smooth. Pour into dry mixture and mix well.

4. Add in blueberries and gently fold through.

5. Spoon into muffin pans and place in the oven to bake for 20 minutes or until golden.