Gluten free, Low Carb Oatmeal muffins
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 21
Ingredients
2.5 cup Quaker Oats Gluten Free .75 cup Musselman's Home Style Natural Unsweetened Apple Sauce 1 cup Motts Natural Apple Sauce, 4 oz snack cup .25 cup, mashed Banana, fresh 2 large Egg, fresh, whole, raw .33 cup Honey .75 cup Milk, 2%, with added nonfat milk solids, without added vit A 2 tsp Vanilla Extract 2 tsp Baking Powder .50 tsp Baking Soda .50 tsp Salt 1 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!)
Divide oats into portions of 1.5 cups, 1 cup and 2 Tbsp
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.
Mash bananas (I used the unsweetened applesauce and 1/2 banana for less banana flavor and lower carb) well, they should have no lumps. I use my mixer to mash them before adding the other wet ingredients.
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.
Enjoy !
Serving Size: makes approx 21 muffins
Divide oats into portions of 1.5 cups, 1 cup and 2 Tbsp
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.
Mash bananas (I used the unsweetened applesauce and 1/2 banana for less banana flavor and lower carb) well, they should have no lumps. I use my mixer to mash them before adding the other wet ingredients.
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.
Enjoy !
Serving Size: makes approx 21 muffins
Nutritional Info Amount Per Serving
- Calories: 73.7
- Total Fat: 1.4 g
- Cholesterol: 18.4 mg
- Sodium: 144.7 mg
- Total Carbs: 13.7 g
- Dietary Fiber: 1.3 g
- Protein: 2.2 g