Gluten Free/Dairy Free/Egg Free Applesauce Oatmeal Muffins
- Minutes to Cook:
- Number of Servings: 12
Ingredients
Preheat oven to 400 degrees
Soak oats in soy milk while preparing other ingredients
Prepare muffin tin (with cooking spray or silicone liners)
Mix egg replacement with water and stir until dissolved
Add applesauce and egg replacement to oatmeal/soy milk mixture and blend
In a separate bowl measure and whisk all dry ingredients together
Add wet ingredients to dry and mix until just combined (do NOT over mix batter)
Bake 20 - 25 minutes or until done. (My oven is difficult to control, so I check after 15 minutes, then 5 minutes and whatever I need after that)
Remove from oven and let stand 5 minutes.
Remove from pan and cool. I leave mine in the silicone liners for another 5 minutes before removing and cooling on racks.
When cooled, bag 'em for the freezer - - - except the fresh one you're going to eat for breakfast!
Serving Size: Number of Servings: 12
Number of Servings: 12
Recipe submitted by SparkPeople user MALAIKA49.
1 cup rolled oats1 cup soy milk1/2 cup unsweetened applesauce1/4 cup soy flour3/4 cup Bob's Red Mill GF All Purpose Flour1 Tbsp. ground flax seed1/4 cup brown sugar1/4 cup agave syrup2 Tbsp. egg replacer (I used only 4 Tbsp. of water liquify it)1 tsp. baking powder1/2 tsp. baking soda1/2 tsp. salt1 tsp. cinnamon
Preheat oven to 400 degrees
Soak oats in soy milk while preparing other ingredients
Prepare muffin tin (with cooking spray or silicone liners)
Mix egg replacement with water and stir until dissolved
Add applesauce and egg replacement to oatmeal/soy milk mixture and blend
In a separate bowl measure and whisk all dry ingredients together
Add wet ingredients to dry and mix until just combined (do NOT over mix batter)
Bake 20 - 25 minutes or until done. (My oven is difficult to control, so I check after 15 minutes, then 5 minutes and whatever I need after that)
Remove from oven and let stand 5 minutes.
Remove from pan and cool. I leave mine in the silicone liners for another 5 minutes before removing and cooling on racks.
When cooled, bag 'em for the freezer - - - except the fresh one you're going to eat for breakfast!
Serving Size: Number of Servings: 12
Number of Servings: 12
Recipe submitted by SparkPeople user MALAIKA49.
Nutritional Info Amount Per Serving
- Calories: 109.2
- Total Fat: 2.3 g
- Cholesterol: 0.0 mg
- Sodium: 153.2 mg
- Total Carbs: 23.4 g
- Dietary Fiber: 2.1 g
- Protein: 3.5 g
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