Gluten Free Oatmeal Breakfast Muffins
Healthy gluten free oatmeal blueberry breakfast muffins. These are also dairy free. Use certified gluten fre whole oats.
- 2 ¼ cups Whole Rolled Oats * see note
- 1 cup almond flour * see note
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1 teaspoon xanthan gum * see note
- ⅛ teaspoon salt
- 1 ¾ cups almond milk
- 2 large eggs
- 2 tablespoons coconut oil melted
- ¼ cup maple syrup grade B if possible.
- ¼ cup chopped pecans
- 1 cup your favorite chopped fruit
Preheat the oven to 350º F.
Spray a muffin baking tin with coconut oil.
In a large bowl, add all dry ingredients and whisk well.
In a medium bowl, add all wet ingredients and whisk.
Pour wet ingredients into the dry ingredients.
Add chopped fruit and nuts.
Blend gently until just mixed.
Don't over mix the batter.
Bake for 20 minutes or until done.
- It is critical to use certified gluten free oats if you are Celiac. Cross-contamination runs high in regular oats.
- I highly suggest using almond flour and not almond meal. Almond meal is more coarse and will make your donuts grainy.
- Other dairy-free kinds of milk will work but I do not recommend canned coconut milk.
- If you want your muffins to have a domed style top, bake at 425º F for the first 5 minutes then reduce the temperature to 350.
- To test for doneness, insert a toothpick into the center of a muffin. If the toothpick comes out clean, it is done baking. If you see batter or crumbs, the muffins need to bake longer.
- These muffins will keep up to 4 days in an air-tight container, or up to 4 months in the freezer.
Serving: 1gCalories: 181kcalCarbohydrates: 18gProtein: 5gFat: 11gSaturated Fat: 3gCholesterol: 27mgSodium: 91mgPotassium: 123mgFiber: 3gSugar: 5gVitamin A: 40IUCalcium: 100mgIron: 1mg