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    You are in: Home / Recipes / Gluten Free Hearty Oatmeal Muffins Recipe
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    Gluten Free Hearty Oatmeal Muffins

    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    20 mins

    20 mins

    Chef #1436194 Linda29609's Note:

    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.

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    Serves: 12



    Units: US | Metric


    1. 1
      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.
    2. 2
      Grind 1 cup GF rolled oats in the food processor or clean coffee grinder until finer than cornmeal.
    3. 3
      Stir all the dry ingredients together very well in a bowl.
    4. 4
      Beat wet ingredients together in a separate bowl with a whisk or fork.
    5. 5
      Make a well in the center of the oat mix and stir in the egg mix, stirring to blend.
    6. 6
      Spoon batter into greased muffin pans.
    7. 7
      Bake at 400 F oven for 20 minutes.
    8. 8
      Turn out onto wire rack to cool.
    9. 9
      Fabulous hot served with butter spread or honey.
    10. 10
      These muffins taste great for days kept on the counter or in the fridge, if they last that long.
    11. 11
      Enjoy! Linda.

    Ratings & Reviews:

    • on March 13, 2010


      These turned out well. Devoured with pats of butter. I used white rice flour for the gluten free rice flour & gluten free baking powder instead of cream of tartar which worked well as cream of tartar is a product of the wine industry so we don't consume it. For the salt I used sea salt and guar gum instead of xanthan gum to be corn free. I used demera dark brown sugar, no dried cranberries as I didn't have any and walnuts instead of pecans as that is what I had on hand. For the vanilla I used halal vanilla paste and for the milk I used rice milk mixed with a little yogurt. The oil I used was canola to be soy free. I would make these again for a healthy muffin.

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    Nutritional Facts for Gluten Free Hearty Oatmeal Muffins

    Serving Size: 1 (78 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 216.2
    Calories from Fat 71
    Total Fat 7.9 g
    Saturated Fat 1.1 g
    Cholesterol 36.0 mg
    Sodium 241.0 mg
    Total Carbohydrate 31.6 g
    Dietary Fiber 2.8 g
    Sugars 14.7 g
    Protein 5.6 g

    The following items or measurements are not included:

    tapioca starch

    xanthan gum

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