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Oatmeal Muffins, Gluten Free & Vegan
Course
Breakfast
Cuisine
American
Keyword
gluten free muffins, gluten free oatmeal muffins, gluten free vegan muffins
Prep Time
10
minutes
minutes
Cook Time
20
minutes
minutes
Total Time
30
minutes
minutes
Servings
12
Calories
201
kcal
Author
Tessa the Domestic Diva
Ingredients
Dry:
1/2
cup
gluten free oat flour
1/4
cup
sorghum flour
or teff flour, more oat flour, or brown rice flour
6
tablespoons
tapioca flour
1/2
teaspoon
guar gum
or xantham gum
3
tablespoons
ground flax meal
or 1.5 tablespoons chia meal
1
teaspoon
baking powder
1/4
teaspoon
baking soda
1/4
teaspoon
sea salt
1
cup
gluten-free rolled oats
regular or quick
Wet:
1/2
cup
coconut oil, softened
or allowed butter
3/4
cup
palm sugar
brown sugar. I replace half the sugar with a stevia equivalent.
3/4
cup
applesauce
they have organic at Costco now!
1
large
egg
2 teaspoons Ener-G Egg Replacer whisked with 2 tablespoons warm liquid, or 1 tablespoon chia meal mixed with 1/4 cup warm water
Add In Options
1 teaspoon cinnamon, 1/2 cup raisins
additional option in post above
Instructions
Preheat oven to 350 degrees.
In your mixer bowl, place all dry ingredients minus the oatmeal, and mix on low.
Add your fat 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, or any of the add ins mentioned in post above.
Pour batter into greased muffin tin, filling cups 2/3 full.
Bake for 18-20 minutes until tops just done.
Nutrition
Calories:
201
kcal
|
Carbohydrates:
24
g
|
Protein:
3
g
|
Fat:
11
g
|
Saturated Fat:
8
g
|
Cholesterol:
16
mg
|
Sodium:
99
mg
|
Potassium:
116
mg
|
Fiber:
2
g
|
Sugar:
8
g
|
Vitamin A:
27
IU
|
Vitamin C:
1
mg
|
Calcium:
27
mg
|
Iron:
1
mg