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Nutritional Info
  • Servings Per Recipe: 14
  • Amount Per Serving
  • Calories: 113.4
  • Total Fat: 1.8 g
  • Cholesterol: 15.6 mg
  • Sodium: 325.0 mg
  • Total Carbs: 26.4 g
  • Dietary Fiber: 3.7 g
  • Protein: 3.2 g

View full nutritional breakdown of Gluten-free hearty oat breakfast muffin calories by ingredient
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Gluten-free hearty oat breakfast muffin

Submitted by: JOEYMARIEP

Introduction

This recipe is gluten free and makes a hearty, moist breakfast muffin. Try a muffin warmed with cream cheese and fruit preserves on a cold morning.

NOTE: This recipe uses oat flour as well as whole oats. First measure is for whole (rolled, quick) oats. Second measure is to be blended in food processor until flour-like consistency.
This recipe is gluten free and makes a hearty, moist breakfast muffin. Try a muffin warmed with cream cheese and fruit preserves on a cold morning.

NOTE: This recipe uses oat flour as well as whole oats. First measure is for whole (rolled, quick) oats. Second measure is to be blended in food processor until flour-like consistency.

Number of Servings: 14

Ingredients

    1.25 c rolles oats (see note above)
    0.5 c pumpkin (canned, unsweetened)
    0.5 c milk (I used 1%)

    1 c oat flour (see note above)
    0.5 tsp salt
    2 tsp baking powder
    1 tsp baking soda
    1 tsp ground cinnamon
    0.5 tsp ground nutmeg

    1 tbsp agave nectar
    2 bananas (frozen and thawed), mashed
    1 large egg
    100 g applesauce

    1 tbsp flax seed
    40 g chopped dried apricots
    30 g dried sweetened cranberries
    60 g dried chopped dates

Directions

Combine rolled oats, pumpkin, milk and let soak 10 mins.
Combine dry ingredients (oat flour, salt, baking powder, baking soda, cinnamon, nutmeg).
Combine wet ingredients (agave, mashed ripe (frozen and thawed) bananas, egg, applesauce), and add to oats/pumpkin/milk.
Mix in dry ingredients in batches (approx. 3).
Add flax and dried fruit. Mix.
Divide into muffin cups or a well greased muffin tin (approx. 2/3 full).
Bake approximately 20 mins @400F.
Makes 14 muffins.

Number of Servings: 14

Recipe submitted by SparkPeople user JOEYMARIEP.






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Member Ratings For This Recipe


  • Good
    1 of 1 people found this review helpful
    The recipe sounds good, however, there is too much going on here. I deleted the dates, apricots and cranberries. The Pumpkin with the bananas and applesauce is enough flavors. Will try in a day or two and get back to you with a more informed rating. - 4/13/12

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  • Unfortunately my family didn't care for these. They were OK but there are other muffin recipes we prefer. - 5/22/11

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  • I used all cranberies didn't have apricots and dates. I also didn't have any pumpkin so I used more applesauce. They proably could have been pulled out of the oven earlier. I also added 1/4 tsp stevia my kids are the wheat free eaters and I wanted to make sure they would be sweat enough 4 them - 3/6/11

    Was this review helpful?   yes  No