Gluten Free Oatmeal Muffins Recipes

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Line a 12-cup muffin tin with parchment baking cups.
• Combine flour, oats, sugar, baking powder, baking soda, and salt in a bowl.
• Beat egg lightly in a large bowl. Stir in milk, applesauce, and vanilla extract. Add mashed banana and combine thoroughly. Stir flour mixture into the banana mixture until just combined. Divide batter evenly between the prepared muffin cups.
• Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, 18 to 20 minutes.

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.

Steps:

• Heat oven to 350°F. Place parchment baking cup in each of 12 regular-size muffin cups.
• In large bowl, mix almond flour, cinnamon, nutmeg, ginger, baking soda, flaxseed and salt. In medium bowl, mix pumpkin, maple syrup, eggs, vanilla and coconut oil. Pour into flour mixture; stir just until combined. Divide batter evenly among muffin cups (cups will be full). Sprinkle pepitas on top of each.
• Bake 20 to 25 minutes or until tops are golden brown and toothpick inserted in center comes out clean. Cool in pan 10 minutes. Remove to cooling rack to cool completely.

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.