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These muffins are not too sweet and absolutely delicious, low carb and high fiber because of all the oats. We eat them for breakfast, and pack them in our lunchbox. They are good with cheese and salad for lunch or with yogurt for breakfast. Even the gluten eating members of my family loved them. I found this recipe somewhere as an Oat Pan Bread and converted it to gluten free muffins, so thank you to the original poster.
- 1 cup gluten free oats, ground
- 1 cup gluten free old fashioned oats
- 1⁄4 cup gluten free rice flour
- 1⁄4 cup tapioca starch
- 1 teaspoon baking soda
- 1 teaspoon cream of tartar
- 1⁄2 teaspoon salt
- 1 teaspoon cinnamon
- 1⁄2 teaspoon xanthan gum
- 3⁄4 cup brown sugar
- 1⁄2 cup dried cranberries
- 1⁄2 cup chopped pecans
- 2 eggs, beaten
- 1 teaspoon vanilla
- 1 cup buttermilk or 1 cup soymilk
- 1⁄2 teaspoon apple cider vinegar
- 2 tablespoons vegetable oil
- Spray 12 large or 18 regular muffin pans with butter flavor canola oil or grease pans with Spectrum shortening. You can also use a few 4” loaf pans.
- Grind 1 cup GF rolled oats in the food processor or clean coffee grinder until finer than cornmeal.
- Stir all the dry ingredients together very well in a bowl.
- Beat wet ingredients together in a separate bowl with a whisk or fork.
- Make a well in the center of the oat mix and stir in the egg mix, stirring to blend.
- Spoon batter into greased muffin pans.
- Bake at 400 F oven for 20 minutes.
- Turn out onto wire rack to cool.
- Fabulous hot served with butter spread or honey.
- These muffins taste great for days kept on the counter or in the fridge, if they last that long.
- Enjoy! Linda.