Cinnamon Oatmeal Muffins (Gluten and Dairy Free)

I took a Penzey's recipe and changed it quite a bit (making it GF/CF and adding protein and fiber) into my own. Took a chance and the family loved it!

• Ready In: 30 mins
• Serves: 12

Ingredients

• 1  cup  gluten free rolled oats
• 1 1⁄4 cups  rice milk (or other nondairy milk)
• 1⁄4 cup  Earth Balance margarine (or butter if you tolerate it)
• 1⁄3 cup brown sugar
• 1  egg
• 1  teaspoon vanilla extract
• 1  cup  gluten-free flour (see Gluten Free Flour Blend)
• 2 -4  tablespoons  hemp  protein powder (or other favorite protein powder)
• 4  tablespoons flax seed meal
• 1  teaspoon cinnamon
• 1  teaspoon xanthan gum or 1  teaspoon guar gum
• 1  teaspoon baking powder
• 1⁄2 teaspoon salt
• 1⁄2 teaspoon baking soda
• 2 -3  tablespoons  cinnamon sugar

Directions

1. Preheat oven to 400°. Grease a 12-cup muffin tin.
2. Combine the oats and the milk and let stand for 10 minutes.
3. Meanwhile, in a large bowl, cream together the Earth Balance, brown sugar, egg and vanilla; add the oat mixture and stir to blend.
4. Add the oat mixture and stir to blend.
5. In a medium bowl, combine the flour, protein powder, flax meal, cinnamon, xanthan gum, baking powder, salt and baking soda; add to wet ingredients and mix well.
6. Spoon the batter evenly into the muffin pan, filling about 2/3 full.
7. Sprinkle each muffin generously with cinnamon sugar (this will make a crusty layer on top).
8. Bake for 20-25 minutes. Let cool 5 minutes, then remove from pan and place on rack to cool, careful not to tip over and lose any topping.