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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 171.7
  • Total Fat: 4.7 g
  • Cholesterol: 0.4 mg
  • Sodium: 214.3 mg
  • Total Carbs: 29.9 g
  • Dietary Fiber: 2.1 g
  • Protein: 4.8 g

View full nutritional breakdown of Gluten Free, Oatmeal, Applesauce, Flaxseed Muffins calories by ingredient
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Gluten Free, Oatmeal, Applesauce, Flaxseed Muffins

Submitted by: ELIZABETHV3

Introduction

This is a gluten free adaptation to JOJOMKE's fabulous Applesauce Oatmeal Muffin Spark Recipe. Kudos to JOJOMKE for the original recipe! You can substitute 1/2 C pumpkin for the applesauce. For a more moist muffin, use only 1 Tablespoon of flaxseed. Muffins keep best if stored in the freezer and taken out as needed. This is a gluten free adaptation to JOJOMKE's fabulous Applesauce Oatmeal Muffin Spark Recipe. Kudos to JOJOMKE for the original recipe! You can substitute 1/2 C pumpkin for the applesauce. For a more moist muffin, use only 1 Tablespoon of flaxseed. Muffins keep best if stored in the freezer and taken out as needed.
Number of Servings: 12

Ingredients

    1 Cup Bob's Red Mill Organic Extra Thick Whole Grain Rolled Oats
    1 Cup non-fat milk
    1/2 Cup unsweetened applesauce
    2 fresh egg whites
    1 Cup Bobs Red Mill gluten free all purpose baking flour
    2 Tbsp. Hodgson Mill -Milled Flax Seed
    1/2 Cup brown sugar
    1 tsp. baking powder
    1/2 tsp baking soda
    1/2 tsp sea salt
    1/2 Cup Walnuts, Diamond Brand
    1/2 Cup raisins
    1 tsp cinnamon- I like Penzy's Vietnamese
    1 tsp sugar

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Directions

*Soak oats in milk for one hour
*Stir together applesauce and egg whites, place in refrigerator until time to mix all ingredients
* Combine sugar and cinnamon- set aside for topping unbaked muffin mixture
PREHEAT oven to 400 degrees
Spray muffin (12) pan with cooking spray
Dry: In large bowl, whisk together the remaining ingredients- EXCEPT sugar and cinnamon. Add nuts and raisins.
Wet: When oats have finished soaking (1 hour) add applesauce, egg mixture to oat, milk mixture.
Stir gently to moisten the dry ingredients. Do not over stir. Spoon into prepared muffin pan.
Sprinkle cinnamon, sugar mixture over tops of each muffin
Bake 20 minutes at 400 degrees or until middle of muffin tests clean with toothpick.
Great frozen. Perfect breakfast with added protein.
Makes 12 muffins



Number of Servings: 12

Recipe submitted by SparkPeople user ELIZABETHV3.






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Member Ratings For This Recipe

  • You must use Gluten Free Oats in the recipe for them to be Gluten Free due to possible cross contamination by wheat etc... - 5/19/09

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