My good friend had her birthday today. I thought I would surprise her with some fresh muffins to start off her day with a little love and recognition Tessa style. I was up WAY too early to accomplish this…..but my loved ones don’t call me Rambo for no reason….very moist and delicious! Next time I will experiment with less fat…..
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.
Oatmeal Muffins, Gluten Free & Vegan
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 12
Ingredients
- Dry:
- 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
- Wet:
- 1/2 cup Spectrum Shortening allowed 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!
Instructions
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Preheat oven to 350 degrees.
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In your mixer bowl, place all dry ingredients minus the oatmeal, and mix on low.
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Add your fat in and let it break up for a couple minutes, and increase the speed to mix thoroughly.
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When things look well blended, add in your wet, waiting to add the oats until all is well mixed.
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Add in raisins and cinnamon if desired.
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Pour batter into greased muffin tin,
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Bake for 18-20 minutes.
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In the directions it mentions margarine. It is says shortening or butter in the ingredients. I am sure you don’t use margarine.
I made these this morning and they were delicious! I used teff, and used baking soda/cream of tartar as a baking powder substitute.
Thanks for letting me know Mary Jo, I always appreciate feedback!!
Thanks for this great basic recipe. From here I’m sure lots of flavor combinations and fruits can be added. I love these types of recipes. Thanks for sharing it with us at Whole Food Wednesdays.
http://www.beyondthepeel.net
Your muffins look amazing! I love baking with oat flour; it is so tasty!
Thank you for your submission on Nourishing Treasures’ Make Your Own! Monday link-up.
Check back later tonight when the new link-up is running to see if you were one of the top 3 featured posts! 🙂
I’m working my way (and my mind) into going wheat free – totally pinning this for inspiration! thank you for linking with kids in the kitchen – keep ’em coming please!!! (I have RA and must get off wheat and sugar)
Does that say 4 cups applesauce or 1/4 cup applesauce? It’s cut off on my phone. 🙂
3/4 Robyn!
I’ve been meaning to experiment with gluten free recipes for ages, but still haven’t gotten around to it yet. This recipe seems like a great starting point though. Thanks so much for sharing with Hearth and Soul!
I set out to make these in my Sat. morning foggy state and quickly realized after having part of the ingredients together that I didn't have sorghum flour or applesauce! I improvised by substituting the sorghum with 1/8c. more oat flour and 1/8 c. more tapioca. For the applesauce, I had some ripe pears on hand that I peeled and microwaved for 2 min. before throwing in to the mixer. The muffins turned out fabulous!!! Also- I threw in huckleberries for 1/2 the batch and choc. chips for the other 1/2…both awesome. 🙂