Apple Oatmeal Muffins (Gluten and Dairy Free)

Good morning readers!


Yesterday morning I woke up craving oatmeal muffins. I haven’t had an oatmeal muffin in over a year, and I had time before work so I whipped up a dozen muffins that hit the spot (and made about 4 other people’s day as well). One of my co-workers has been bringing in apples so I brought a few home and added them as well.

I hope you like these as much as I, my co-workers, and my 4 year old son did!


*As with any Gluten. Dairy, or other allergen free food you must make sure the ingredients are allergen free as well.


Also be aware some people with Celiac are also intolerant to Oats. See below the recipe for variations!!*


Apple Oatmeal Muffins (makes a good breakfast muffin)
(Gluten Free and Dairy Free)


1 c Old Fashioned Rolled Oats (Bob’s Red Mill has Gluten Free Oats)
1 c Rice or Coconut Milk
1 egg
½ c Melted and cooled butter (I use Earth Balance non-dairy)
½ c Brown Sugar
½ c Rice Flour
¼ c Sorghum Flour
¼ c Quinoa Flour 
¾ tsp Xanthan Gum
½ tsp baking soda
1 tsp baking powder
Cinnamon and Nutmeg to taste
1-2 c chopped Apples
½ c coarsely chopped Walnuts (optional)



1. Combine the Oats and Milk. Let them soak for 20-30 minutes.


2. Preheat Oven to 400 degrees; Grease a muffin tin (the entire cup) or use liners in each cup.


3. Let the egg sit at room temperature until ready to go into the Oats and Milk mixture


4. Mix all of the dry ingredients together in a separate bowl. Once the dry ingredients are fully mixed, and   20 minutes has been up for the Oats, mix the egg and melted butter in with the Oats until it is a yellow cream of Oats-looking mixture.


5. Pour the Oats mixture into the dry ingredients; mix thoroughly.


6. Fold the Apples into the batter.


7. Spoon the batter into each cup until they are 2/3 of the way full (don’t be skimpy on the batter… you want nice muffin tops :)


8. Bake in a 400 degree oven for 20 minutes, or until the top is slightly brown and a toothpick comes out clean. 


9. Let them cool in the pan for a few minutes before transferring them to a rack or plate.


Enjoy :)

Variations:


Instead of Oats: Try Quinoa Flakes. Use 1 ½ to 2 c Quinoa Flakes in place of the Oats and let them sit in the milk for 3-5 minutes prior to mixing with everything else.


In Place of Apples/Walnuts: You can omit them or replace them with frozen berries like Blueberries, Blackberries, or Strawberries. 


Flours: Mix and match! I find that the Rice, Quinoa, Sorghum mixture gives me the texture I am looking for. Using straight Rice Flour (1 cup) also works, it may not stay as moist or flakey as long (although I can’t contest to that… these never make it to day 2 no matter what flour I use). I am having fun playing with different flours, if you are playing with Gluten Free baking I highly suggest experimenting with different  flours, it is pretty amazing what you will discover!