Gluten Free Oatmeal Muffins Recipes

GLUTEN-FREE CHOC CHIP OATMEAL MUFFINS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease 12 muffin cups or line with paper muffin liners.
• Beat brown sugar and butter together in a bowl; add egg and beat until creamy.
• Whisk flour, cinnamon, baking powder, baking soda, salt, and allspice together in another bowl. Stir 1/2 the flour mixture into the butter mixture. Stir applesauce into butter mixture; mix well. Stir remaining 1/2 the flour mixture into butter mixture until just combined; add oats and chocolate chips. Pour muffin batter into prepared muffin cups.
• Bake in the preheated oven until golden and the tops spring back when lightly pressed, about 25 minutes.

GLUTEN FREE RASPBERRY OATMEAL MUFFINS RECIPE

Steps:

• Combine Wet Ingredients: Add oats, stevia baking blend, molasses, Greek yogurt, applesauce and egg whites to a medium bowl and mix very well. Set aside for 5 minutes to soak the oats. Mix Dry Ingredients: In the meantime, mix gluten free baking mix, salt, baking powder and baking soda in a large bowl until evenly combined. Preheat the oven to 400°F. Line a 12 cup muffin pan with paper liners. Combine the batter: Add the wet ingredients to the bowl with the dry ingredients and stir JUST until combined. 3-4 times stirring will do. Batter will be lumpy. Do not use a whisk! Use a wooden spoon or a rubber spatula. Fold in the flour coated raspberries with 2-3 stirs. Bake the muffins: Evenly divide the muffin batter between the prepared muffin cups (I like using a cookie scoop for mess-free work!). Bake on the middle rack for 20 minutes or until a toothpick inserted into the middle comes out clean. Cool the muffins: Cool the muffins in the pan for 5-10 minutes, then remove and cool completely on a cooling rack.

MORNING OATMEAL MUFFINS (GLUTEN-FREE)

Steps:

• Preheat the oven to 350 degrees F. Line a muffin pan with liners and spray the insides with cooking spray.In a large bowl combine the quick cook oats, gluten-free flour, tapioca flour, flax meal, baking powder, baking soda, salt, cinnamon, ginger and nutmeg. Mix to combine and make a well in the center. Set aside.In a medium bowl add the eggs, milk , vanilla, oil and maple syrup then whisk gently to combine.Pour the wet mixture into the dry mixture and mix the batter together, trying not to over-mix it. Let the batter set about 2-3 minutes for the oats to absorb the ingredients.Scoop the batter evenly into the prepared 12 muffin cups. Bake for 20 minutes or until the center is done when a toothpick inserted comes out clean. Let the muffins cool for a minute or two until you are able to touch them then transfer each muffin to a cooling rack to finish cooling.

GLUTEN FREE HEARTY OATMEAL MUFFINS

Steps:

• Spray 12 large or 18 regular muffin pans with butter flavor canola oil or grease pans with Spectrum shortening. You can also use a few 4" loaf pans.
• Grind 1 cup GF rolled oats in the food processor or clean coffee grinder until finer than cornmeal.
• Stir all the dry ingredients together very well in a bowl.
• Beat wet ingredients together in a separate bowl with a whisk or fork.
• Make a well in the center of the oat mix and stir in the egg mix, stirring to blend.
• Spoon batter into greased muffin pans.
• Bake at 400 F oven for 20 minutes.
• Turn out onto wire rack to cool.
• Fabulous hot served with butter spread or honey.
• These muffins taste great for days kept on the counter or in the fridge, if they last that long.
• Enjoy! Linda.

GLUTEN-FREE OATMEAL MUFFINS

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.

FLOURLESS APPLE OATMEAL MUFFINS (VEGAN)

Steps:

• Preheat oven to 350. Line or grease a muffin tin; set aside.
• In a large bowl, mix dry ingredients together, making sure to remove any flour clumps. (Alternatively, place these ingredients in a blender and blend until combined. If using rolled oats, versus oat flour, use a blender to grind the oats into a fine flour first.)
• Whisk the applesauce, milk, and maple syrup together in a medium bowl until combined.
• Combine wet batter(s) to the dry batter. Then, gently stir in the apple cider vinegar.
• Fold in 1/2 cup of chopped apple into the batter (optional)
• Spoon the batter into lined muffin pans, filling each cup 2/3 of the way full.
• Topping - Place 3 Tablespoons of rolled oats and 1/4 to 1/3 cup chopped apple together in a bowl. Mix the oats and apples with 2 Tablespoons of coconut sugar or brown sugar substitute. Top the muffins with extra rolled oats and/or apple.
• Place the muffin tin in the oven for 18-22 minutes or until the center comes out clean with a toothpick.
• Remove and place the muffins on a cooling rack for 5 -10 minutes.