Gluten Free/Dairy Free/Egg Free Applesauce Oatmeal Muffins

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Nutritional Info
  • Servings Per Recipe: 12
  • 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

View full nutritional breakdown of Gluten Free/Dairy Free/Egg Free Applesauce Oatmeal Muffins calories by ingredient


Introduction

This is adapted from JOJOMKE's recipe. I'm not sure if I entered the sodium correctly into one of the ingredients. It seems rather high, considering that I cut back on the salt. I also incorporated the cinnamon into the recipe, rather than sprinkling it with additional sugar on top.

I couldn't find unsweetend applesauce in the store, so I just peeled and cut about 5 apples and threw them into a pot with a bit of water for a couple of minutes on high (sorry, I wasn't measuring and timing), then dumped them into the food processor and whizzed them around until they were the consistency of applesauce. I used what I needed for the recipe and have the rest in the fridge. It should last a few days, at least - - - or I may put it into snack-sized zip locks and freeze for use at a later date.

The texture of GF baking isn't the same as with their glutenous cousins. In any case, this holds together well, is moist and flavourful and an easy way to start the day.

Also, I live in Kuwait, where I have not been able to get old fashioned rolled oats, so have had to make do with what I can get. I brought the GF flour back with me from North America.

I also brought back silicone muffin/cupcake liners, which are a blessing when it comes to clean-up.

Here's my version... This is adapted from JOJOMKE's recipe. I'm not sure if I entered the sodium correctly into one of the ingredients. It seems rather high, considering that I cut back on the salt. I also incorporated the cinnamon into the recipe, rather than sprinkling it with additional sugar on top.

I couldn't find unsweetend applesauce in the store, so I just peeled and cut about 5 apples and threw them into a pot with a bit of water for a couple of minutes on high (sorry, I wasn't measuring and timing), then dumped them into the food processor and whizzed them around until they were the consistency of applesauce. I used what I needed for the recipe and have the rest in the fridge. It should last a few days, at least - - - or I may put it into snack-sized zip locks and freeze for use at a later date.

The texture of GF baking isn't the same as with their glutenous cousins. In any case, this holds together well, is moist and flavourful and an easy way to start the day.

Also, I live in Kuwait, where I have not been able to get old fashioned rolled oats, so have had to make do with what I can get. I brought the GF flour back with me from North America.

I also brought back silicone muffin/cupcake liners, which are a blessing when it comes to clean-up.

Here's my version...
Number of Servings: 12

Ingredients

    1 cup rolled oats
    1 cup soy milk
    1/2 cup unsweetened applesauce
    1/4 cup soy flour
    3/4 cup Bob's Red Mill GF All Purpose Flour
    1 Tbsp. ground flax seed
    1/4 cup brown sugar
    1/4 cup agave syrup
    2 Tbsp. egg replacer (I used only 4 Tbsp. of water liquify it)
    1 tsp. baking powder
    1/2 tsp. baking soda
    1/2 tsp. salt
    1 tsp. cinnamon

Directions


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.