Gluten-free hearty oat breakfast muffin
Nutritional Info
- Servings Per Recipe: 14
- Amount Per Serving
- Calories: 113.4
- Total Fat: 1.8 g
- Cholesterol: 15.6 mg
- Sodium: 325.0 mg
- Total Carbs: 26.4 g
- Dietary Fiber: 3.7 g
- Protein: 3.2 g
View full nutritional breakdown of Gluten-free hearty oat breakfast muffin calories by ingredient
Introduction
This recipe is gluten free and makes a hearty, moist breakfast muffin. Try a muffin warmed with cream cheese and fruit preserves on a cold morning.NOTE: This recipe uses oat flour as well as whole oats. First measure is for whole (rolled, quick) oats. Second measure is to be blended in food processor until flour-like consistency. This recipe is gluten free and makes a hearty, moist breakfast muffin. Try a muffin warmed with cream cheese and fruit preserves on a cold morning.
NOTE: This recipe uses oat flour as well as whole oats. First measure is for whole (rolled, quick) oats. Second measure is to be blended in food processor until flour-like consistency.
Number of Servings: 14
Ingredients
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1.25 c rolles oats (see note above)
0.5 c pumpkin (canned, unsweetened)
0.5 c milk (I used 1%)
1 c oat flour (see note above)
0.5 tsp salt
2 tsp baking powder
1 tsp baking soda
1 tsp ground cinnamon
0.5 tsp ground nutmeg
1 tbsp agave nectar
2 bananas (frozen and thawed), mashed
1 large egg
100 g applesauce
1 tbsp flax seed
40 g chopped dried apricots
30 g dried sweetened cranberries
60 g dried chopped dates
Directions
Combine rolled oats, pumpkin, milk and let soak 10 mins.
Combine dry ingredients (oat flour, salt, baking powder, baking soda, cinnamon, nutmeg).
Combine wet ingredients (agave, mashed ripe (frozen and thawed) bananas, egg, applesauce), and add to oats/pumpkin/milk.
Mix in dry ingredients in batches (approx. 3).
Add flax and dried fruit. Mix.
Divide into muffin cups or a well greased muffin tin (approx. 2/3 full).
Bake approximately 20 mins @400F.
Makes 14 muffins.
Number of Servings: 14
Recipe submitted by SparkPeople user JOEYMARIEP.
Combine dry ingredients (oat flour, salt, baking powder, baking soda, cinnamon, nutmeg).
Combine wet ingredients (agave, mashed ripe (frozen and thawed) bananas, egg, applesauce), and add to oats/pumpkin/milk.
Mix in dry ingredients in batches (approx. 3).
Add flax and dried fruit. Mix.
Divide into muffin cups or a well greased muffin tin (approx. 2/3 full).
Bake approximately 20 mins @400F.
Makes 14 muffins.
Number of Servings: 14
Recipe submitted by SparkPeople user JOEYMARIEP.
Member Ratings For This Recipe
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FROGGIE_BLUE
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VIKTORIALYN
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TRISH1111
I used all cranberies didn't have apricots and dates. I also didn't have any pumpkin so I used more applesauce. They proably could have been pulled out of the oven earlier. I also added 1/4 tsp stevia my kids are the wheat free eaters and I wanted to make sure they would be sweat enough 4 them - 3/6/11