Yield – 1 dozen regular muffins. Using half stevia, each muffin has 223 calories, 12.2 g fat, 23.4 g carbs, 3.4 g fiber, 1.8 g sugar, 3.7 g protein.
1/2 cup Gluten Free Oat Flour
1/4 cup sorghum flour or teff flour
1/4 cup plus 2 tablespoons tapioca flour
1 teaspoon guar gum
(or omit flours and gum for 1 cup whole wheat pastry flour)
3 tablespoons ground flax or 1.5 tablespoons chia meal
1 teaspoon grain-free baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 cup gluten-free rolled oats (regular or quick)
Optional: 1/2 cup raisins and 1 teaspoon cinnamon)
1/2 cup Spectrum Shortening, butter flavor, Earth Balance Margarine, butter, or softened coconut oil
3/4 cup palm sugar, brown sugar. I replace half the sugar with a stevia equivalent.
1 egg, 2 teaspoons Ener-G Egg Replacer whisked with 2 tablespoons warm liquid, or 1 tablespoon chia meal 3/4 cup applesauce (they have organic at Costco now!)
I have been experimenting with a new technique since you have to whisk all your gluten-free flours together first for best results: In your mixer bowl, place all dry ingredients minus the oatmeal, and mix on low.
Add the shortening or margarine in and let it break up for a couple minutes, and increase the speed to mix thoroughly.
When things look well blended, add in your wet, waiting to add the oats until all is well mixed.
Add in raisins and cinnamon if desired. Pour batter into greased muffin tin, bake in a 350 degree oven for 18-20 minutes.
This recipe was shared on Wellness Weekend, Fight Back Friday, Make Your Own Monday, Melt In Your Mouth Monday, Monday Mania, The Better Mom’s Linky, Tasty Tuesday, Fat Tuesday, Hearth & Soul, Slightly Indulgent Tuesdays, Gluten Free Wednesdays, Whole Foods Wednesdays, What’s Cooking Wednesdays, Frugal Days Sustainable Ways, Kids in the Kitchen,This Chick Cooks, Cast Party Wednesday, Real Food Wednesday,