Gluten free, Low Carb Oatmeal muffins
Nutritional Info
- Servings Per Recipe: 21
- 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
View full nutritional breakdown of Gluten free, Low Carb Oatmeal muffins calories by ingredient
Introduction
Great for breakfast or snack! Compliment and credit goes to Bren Did.https://brendid.com/healthy-oatmeal-mu
ffins-no-flour-no-sugar-no-oil/#wprm-r
ecipe-container-7698 Great for breakfast or snack! Compliment and credit goes to Bren Did.
https://brendid.com/healthy-oatmeal-mu
ffins-no-flour-no-sugar-no-oil/#wprm-r
ecipe-container-7698
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
Tips
https://brendid.com/healthy-oatmeal-muffins-no-flour-no-sugar-no-oil/#wprm-recipe-container-7698
Directions
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
