Put the oats and gluten free flour blend in a medium mixing bowl. Stir in the coconut milk and lemon juice. The mixture will be thick. Cover with a towel and let the mixture soak overnight about 8 hours. This soaking process breaks down the phytic acid in the oats and flour, making it easier on digestion. It also allows the nutrients in the grains to be absorbed better.
The next morning, pre-heat your oven to 350 degrees.
Blend the eggs in a medium mixing bowl for 1 minute until frothy. Add the beaten eggs along with the rest of the ingredients to the oat/flour mixture that soaked overnight, and stir to combine (this takes a minute at first as the oat/flour/milk soaked mixture is a bit thick – do NOT add more liquid. It will loosen up as you incorporate the wet ingredients you added.)
Scoop the batter into a muffin tin lined with <a target="_blank" href="https://www.amazon.com/gp/product/B00SS5M7DM/ref=as_li_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=B00SS5M7DM&linkCode=as2&tag=simmomrev-20&linkId=4ea85b1dec383f1e88edfeca50f98d2a">silicone muffin cups</a><img src="//ir-na.amazon-adsystem.com/e/ir?t=simmomrev-20&l=am2&o=1&a=B00SS5M7DM" width="1" height="1" border="0" alt="" style="border:none !important; margin:0px !important;" /> (or, if you don’t have silicone muffin cups, you can butter your muffin tin to prevent sticking). Sprinkle the tops of each muffin with coconut sugar if you choose.
Bake the baked oat cups at 350 degrees for 30-35 minutes until the tops are golden brown (check them around the 30 minute mark in case our ovens run differently). Let the muffins cool 5 minutes in the pan before turning them out to a cooling rack for 10 minutes before eating.
Recipe makes 12 large muffins. You could make them smaller and get 18 – if you have real little ones in the house, I’d make them smaller so they can eat a whole muffin. You will probably need more like 30 minutes to bake if you make them smaller.