Jessica
I always try and send a muffin to school in my kids lunch. Not because they’re healthy but because they will eat the muffin and it will help to fill them up and give them energy for the day.
These oatmeal muffins are very versatile. You can leave them plain as my son likes, add in chocolate chips which is how my husband and daughter like them, or any fruit you have on hand. I personally love to throw some blueberries or raisins in.
The recipe is simple and comes together quickly. Just mix wet ingredients in one bowl, dry in another and then combine!
I like to use applesauce in my baking as an egg substitute. I find it easier to buy the snack packs of applesauce instead of a large jar that will get lost in the back of my fridge. A bonus is that one snack cup of applesauce is 1/2 a cup!
The one great thing about gluten free baking is that you can’t over mix. This means that I don’t need to hover over my kids as they are mixing the ingredients together, afraid that our muffins will come out like hockey pucks.
Once everything is mixed together scoop the batter into your prepared muffin tin and bake.
I find with most gluten free baking, things can go stale pretty quickly so if you don’t eat all of the muffins in one day they are best stored in the freezer. They will defrost in about 30 minutes at room temperature. I always throw a frozen muffin into my kids lunch and it is perfectly defrosted by the time they have their break.
Gluten Free Oatmeal Muffins
A great muffin that you can change up with your add ins!
12
servings10
minutes20
minutes220
kcal5
minutesKeep the screen of your device on
Ingredients
1/3 cup neutral flavored oil (I use canola)
1/2 cup granulated sugar
1/4 cup brown sugar
1/2 cup non dairy milk
1/2 cup unsweetened applesauce
1 tsp vanilla extract
1 1/2 cups gluten free flour blend (I use Bob’s Red Mill, blue bag)
3/4 cup gluten free oats
1 tbsp baking powder
1 tsp ground cinnamon
1/2 tsp salt
1/4 tsp ground nutmeg
3/4 cup of either chocolate chips, raisins or blueberries
Directions
- Preheat the oven to 350 ° F
Line a 12 cup muffin tin with liners. - In a medium bowl mix together the oil and sugars until well combined.
- Add in the applesauce and the vanilla, stir until combined.
- In a large bowl mix together the flour, oats, baking powder, salt, cinnamon and nutmeg.
- Add the wet ingredients to the dry and stir until you no longer see any dry patches.
- Add in your chocolate chips/raisins/blueberries.
- Scoop the batter into the prepared muffin tin.
- Bake the muffins for 18 – 20 minutes or until a toothpick comes out clean.
- Let the muffins cool for 5 to 10 minutes in the pan and then move them to a wire rack.
Notes
- Ensure that your ingredients are certified gluten free if required.
You can use any add in you would like or leave the muffins plain.
The muffins are best the same day or stored in the freezer and defrosted at room temperature for 30 minutes.
Depending on the non dairy milk used this recipe can be nut free or soy free.
The nutritional information is calculated without any of the add-ins.
Nutritional values are a rough estimate.
Nutrition Facts
- Serving Size: 1g
- Total number of serves: 12
- Calories: 220kcal
- Carbohydrates: 32.8g
- Protein: 2g
- Fat: 9.4g
- Saturated Fat: 0.7g
- Cholesterol: 0mg
- Sodium: 223.5mg
- Potassium: 15.9mg
- Fiber: 1.3g
- Sugar: 13.6g
