Foodie Blogroll

Tuesday, October 8, 2013

Oatmeal Spice Muffins

As the weather gets colder, it’s becoming more and more challenging to find fresh, flavorful berries at a reasonable price. This poses a problem for making some of my favorite baked goods such as Strawberry Bread or Berry Trifle Muffins so I decided to create a new gluten free baked good that’s perfect for Fall (or any time of the year). Oatmeal Spice Muffins are a hearty and delicious muffin packed with both whole oats and ground oats.  For this unique recipe, half of the oats are blended with the dry ingredients in the food processor while the remainder are left whole and folded into the batter right before baking. In addition to oats, the muffins are filled with tasty Fall inspired ingredients like pumpkin and nutmeg to create one scrumptious cool weather treat.

Oatmeal Spice Muffins
Gluten Free
Makes 12 Muffins
Click Here for Printable Recipe

oatmeal spice muffins

Dry Ingredients--
3/4 cup gluten free oats (I always use GF Harvest)
3/4 cup gluten free puffed rice cereal ( I always use Arrowhead Mills**)
1/4 cup Gluten Free Flour Mix
1 tablespoon ground flaxseed (like the kind by Bob's Red Mill)
1 teaspoon ground cinnamon
1/2 teaspoons ground ginger
1/2 teaspoon ground nutmeg
dash of cloves
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
Creaming Ingredients--
1.25 cup Truvia Sweetener
1/2 cup pumpkin puree
1/2 cup liquid egg substitute (like the kind by Egg Beaters)
1/4 cup unsweetened original almond milk (like the kind by Silk )
1 teaspoon molasses
2 teaspoons agave nectar (or honey)
2 teaspoons coconut oil, melted (to melt, simply place in the microwave for 8-10 seconds)
1/2 teaspoon vanilla extract
3/4 cup gluten free oats

1. Preheat oven to 350 degrees. Line a 12-cup muffin tin with cupcake wrappers and lightly spritz wrappers with nonstick spray.

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2. To prepare the dry ingredients, add oats and rice cereal to a food processor. Pulse until ingredients are finely ground.

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3. Add remaining dry ingredients (flour, flaxseed, cinnamon, ginger, nutmeg, cloves, baking powder, baking soda, and salt) to food processor. Pulse until all ingredients are evenly incorporated.

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4. Add all of the creaming ingredients to a large mixing bowl (Truvia, pumpkin, egg, milk, molasses, agave, coconut oil, and vanilla).  Mix until smooth.

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5. Add half of the dry ingredients to mixing bowl and mix until just combined.  Add remaining dry ingredients and mix until all ingredients are evenly incorporated and well mixed.

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6. Add in remaining oats (mix-ins) and mix just until oats are incorporated throughout the batter.

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7. Scoop batter evenly into prepared muffin tins.

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8. Transfer muffin tin to oven and bake 36-39 minutes or until tops feel firm to touch and cake tester inserted in center comes out clean.

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9. Use a rubber spatula or knife to loose muffins from tin immediately after removing from oven and place on cooling rack.

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10. Let muffins cool, then enjoy! 

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11. To store muffins, let them cool completely then wrap individually in plastic wrap  and place in a gallon sized ziploc bag or tupperware container. For maximum freshness, store bag/container in the refrigerator. If you’re not going to eat the muffins within a week, you can also store bag  in the freezer, and defrost a muffin in microwave, as needed.

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Nutrition Information--approximately 84 calories per muffin

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** Please note that Arrowhead Mills does not certify their puffed rice cereal as gluten free but it is found in the gluten free sections of many stores . I mistakenly assumed it was gluten free when I saw it in the gluten free section of my health food store (always read labels before buying!) and had been eating it for months by the time I discovered my error. While not certified, the ingredients are gluten free and when contacted, Arrowhead Mills says there should be no cross contamination.  I eat the cereal everyday and have never had any problems but if you have any concerns, choose a puffed rice cereal that is certified gluten free.

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