Marybeth's Low Carb./Gluten Free Oatmeal Muffins
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 20
Ingredients
1.5 cup Quaker Oats Gluten Free 1 cup Musselman's Home Style Natural Unsweetened Apple Sauce 6 tbsp Egg substitute, liquid (Egg Beaters) 5.3 tbsp Nice! 100% Pure Honey (by KOLACABANA) 2 serving Watkins Pure Vanilla Extract (by ERICALINTON) 2 tsp Baking Powder .50 tsp Baking Soda 0.50 tsp Mortons Sea Salt (by LILBHOWARD) 1.5 tsp Cinnamon, ground
Preheat oven to 325 degrees. Place oats on a baking sheet and toast until lightly browned, stirring once (about 4 to 6 minutes). Let cool to room temperature. (If you are in a hurry you can skip this step, however the toasting adds flavor!)
Turn oven heat up to 350 degrees.
Place 1.5 cups of oats in a food processor and blend/pulse until they reach a rough, flour like consistency.
The oil and sugar are replaced with ripe bananas and the flour is replaced with whole grain oats.
Add eggs, honey, milk and vanilla. Mix to combine.
Add dry ingredients (including the ground oats and 1 cup whole oats) to wet ingredients and mix until just incorporated. Allow these to sit for 10 minutes to soak the oats.
Optional: Fold in approximately 1/2 c fruit, raisins or nuts.
Scoop into muffin tin, lined with muffin wrappers (makes 14 muffins).
Sprinkle muffin tops with the 2 Tbsp of reserved oats, press lightly to make sure they stick.
Bake at 350 for about 20 -23 minutes, a toothpick inserted in the center of a muffin should come out clean.
I mixed it up and added the following to some of the muffins..
1.Blueberries
2.Chopped walnuts
3. Apples chopped and coated with cinnamon
4. Mini chocolate chips.
Enjoy!
Serving Size: 20 small or 10 full size muffins
Turn oven heat up to 350 degrees.
Place 1.5 cups of oats in a food processor and blend/pulse until they reach a rough, flour like consistency.
The oil and sugar are replaced with ripe bananas and the flour is replaced with whole grain oats.
Add eggs, honey, milk and vanilla. Mix to combine.
Add dry ingredients (including the ground oats and 1 cup whole oats) to wet ingredients and mix until just incorporated. Allow these to sit for 10 minutes to soak the oats.
Optional: Fold in approximately 1/2 c fruit, raisins or nuts.
Scoop into muffin tin, lined with muffin wrappers (makes 14 muffins).
Sprinkle muffin tops with the 2 Tbsp of reserved oats, press lightly to make sure they stick.
Bake at 350 for about 20 -23 minutes, a toothpick inserted in the center of a muffin should come out clean.
I mixed it up and added the following to some of the muffins..
1.Blueberries
2.Chopped walnuts
3. Apples chopped and coated with cinnamon
4. Mini chocolate chips.
Enjoy!
Serving Size: 20 small or 10 full size muffins
Nutritional Info Amount Per Serving
- Calories: 69.1
- Total Fat: 0.9 g
- Cholesterol: 0.0 mg
- Sodium: 146.3 mg
- Total Carbs: 14.3 g
- Dietary Fiber: 1.5 g
- Protein: 2.0 g
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