Gluten Free Blackberry Oat Muffins Recipes

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GLUTEN-FREE BLACKBERRY OAT MUFFINS



Gluten-Free Blackberry Oat Muffins image

Quick and healthy grab-and-go breakfast. Easy to make, just need a little forethought to soak the oats in the almond milk.

Provided by michele pruett

Categories     Bread     Quick Bread Recipes     Muffin Recipes

Time 8h50m

Yield 12

Number Of Ingredients 14

2 ½ cups old-fashioned rolled oats
1 ½ cups unsweetened almond milk
2 large egg whites, lightly beaten
¼ cup agave nectar
2 tablespoons melted coconut oil
2 tablespoons dark brown sugar
1 teaspoon vanilla bean paste
1 teaspoon ground cinnamon
1 teaspoon baking powder
½ teaspoon ground nutmeg
¼ teaspoon salt
¼ teaspoon ground cardamom
¾ cup blackberries
¾ cup fresh blueberries

Steps:

  • Combine oats and almond milk in a large bowl. Cover and let soak in the refrigerator until much of the liquid is absorbed, 8 to 12 hours.
  • Preheat the oven to 375 degrees F (190 degrees C). Line a 12-cup nonstick muffin tin with paper liners.
  • Stir egg whites, agave syrup, coconut oil, brown sugar, vanilla paste, cinnamon, baking powder, nutmeg, salt, and cardamom into the oat-milk mixture. Fold in blackberries. Divide batter among the muffin cups, about 1/4 cup each. Top each muffin with 1 tablespoon blueberries.
  • Bake muffins in the preheated oven until tops spring black when touched, 30 to 35 minutes. Let cool in tin for 10 minutes. Serve warm or wrap airtight and refrigerate for up to 2 days. Can be frozen for up to 3 months.

Nutrition Facts : Calories 133.5 calories, Carbohydrate 22.7 g, Fat 4 g, Fiber 2.9 g, Protein 3 g, SaturatedFat 2.2 g, Sodium 119.2 mg, Sugar 9.9 g

GLUTEN-FREE OATMEAL MUFFINS



Gluten-Free Oatmeal Muffins image

This is a family recipe that I reworked after going gluten free. By soaking the oatmeal overnight, it makes prep in the morning a breeze and everyone loves these soft muffins warm out of the oven!

Provided by AmandaCorine

Categories     Bread     Quick Bread Recipes     Muffin Recipes

Time 1h25m

Yield 12

Number Of Ingredients 9

1 cup gluten-free oats
1 cup buttermilk
1 cup gluten-free all-purpose baking flour
1 tablespoon baking powder
1 teaspoon baking soda
½ teaspoon xanthan gum
½ cup brown sugar
⅓ cup shortening
1 egg

Steps:

  • Soak oats and buttermilk in a bowl for at least 1 hour, to overnight.
  • Preheat the oven to 375 degrees F (190 degrees C). Grease a 12-cup muffin tin.
  • Combine flour, baking powder, baking soda, and xanthan gum in a bowl.
  • Combine brown sugar, shortening, and egg in a second bowl; beat with an electric mixer until smooth and creamy. Add flour mixture and soaked oats and stir until combined. Fill the prepared muffin cups 2/3 full with batter.
  • Bake in the preheated oven until tops spring back when lightly pressed, 15 to 20 minutes.

Nutrition Facts : Calories 163.5 calories, Carbohydrate 23.4 g, Cholesterol 14.5 mg, Fat 7.1 g, Fiber 2.1 g, Protein 3.2 g, SaturatedFat 1.7 g, Sodium 261.2 mg, Sugar 10.3 g

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