Cinnamon Oatmeal Muffins Gluten And Dairy Free Recipes

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CINNAMON OATMEAL MUFFINS (GLUTEN AND DAIRY FREE)



Cinnamon Oatmeal Muffins (Gluten and Dairy Free) image

I took a Penzey's recipe and changed it quite a bit (making it GF/CF and adding protein and fiber) into my own. Took a chance and the family loved it!

Provided by WI Cheesehead

Categories     Quick Breads

Time 30m

Yield 12 serving(s)

Number Of Ingredients 15

1 cup gluten free rolled oats
1 1/4 cups rice milk (or other nondairy milk)
1/4 cup Earth Balance margarine (or butter if you tolerate it)
1/3 cup brown sugar
1 egg
1 teaspoon vanilla extract
1 cup gluten-free flour (see Gluten Free Flour Blend)
2 -4 tablespoons hemp protein powder (or other favorite protein powder)
4 tablespoons flax seed meal
1 teaspoon cinnamon
1 teaspoon xanthan gum or 1 teaspoon guar gum
1 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon baking soda
2 -3 tablespoons cinnamon sugar

Steps:

  • Preheat oven to 400°. Grease a 12-cup muffin tin.
  • Combine the oats and the milk and let stand for 10 minutes.
  • Meanwhile, in a large bowl, cream together the Earth Balance, brown sugar, egg and vanilla; add the oat mixture and stir to blend.
  • Add the oat mixture and stir to blend.
  • In a medium bowl, combine the flour, protein powder, flax meal, cinnamon, xanthan gum, baking powder, salt and baking soda; add to wet ingredients and mix well.
  • Spoon the batter evenly into the muffin pan, filling about 2/3 full.
  • Sprinkle each muffin generously with cinnamon sugar (this will make a crusty layer on top).
  • Bake for 20-25 minutes. Let cool 5 minutes, then remove from pan and place on rack to cool, careful not to tip over and lose any topping.

Nutrition Facts : Calories 77.1, Fat 1.8, SaturatedFat 0.3, Cholesterol 15.5, Sodium 188.4, Carbohydrate 13.7, Fiber 1.4, Sugar 8.2, Protein 1.9

CINNAMON OATMEAL MUFFINS



Cinnamon Oatmeal Muffins image

Provided by Alida Fischbach

Yield 12 muffins

Number Of Ingredients 15

1 cup whole wheat pastry flour (or all purpose flour)
¼ cup packed brown sugar
1 tablespoon baking powder
1 teaspoon cinnamon
½ teaspoon salt
1 cup milk
¼ cup oil
1 egg
1 teaspoon vanilla extract
1 cup oats
½ cup raisins
2 tablespoons packed brown sugar
2 tablespoons flour
1 teaspoon cinnamon
1 teaspoon oil (or melted butter)

Steps:

  • Preheat oven to 425* F. Spray a 12-cup muffin tin with baking spray and set aside.
  • In a large bowl, combine flour, sugar, baking powder, cinnamon and salt.
  • In a separate bowl, whisk milk, oil, egg and vanilla until combined.
  • Add milk mixture to flour mixture, stirring until just moistened. Gently fold in oats and raisins.
  • Divide mixture evenly among prepared muffin cups.
  • Prepare the topping, but combining brown sugar, flour, cinnamon and oil until combined. Sprinkle over the tops of the muffin batter.
  • Bake for 11-13 minutes, or until a toothpick inserted in the center comes out clean. Remove from the oven to a wire rack to cool completely.

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