These muffins are like a light & fluffy bowl of oatmeal! Make them on the weekend and enjoy them warm from the oven, and then keep the rest in the freezer for a quick on-the-go meal. They are hearty and wholesome and the coconut flour and fruit filling keep them super moist.
Oats lower cholesterol, are an excellent source of plant protein, and good source of iron. However, not everyone who has celiac disease can tolerate oats, even when the oats are gluten free. If you have questions, talk to your physician or dietitian.
What you’ll need:
1 1/2 cups milk
1 cup quick cooking gluten free oats (we like to use Only Oats)
¼ cup vegetable oil
1 cup brown rice flour
1/2 cup oatmeal flour
¼ cup coconut flour
1/4 cup cornstarch
TIP: We have used rice as a base, cornstarch to lighten the mix, and coconut and oatmeal for the flavour but you can use your own flour mix. Just start with 1 cup of milk and once the batter is mixed add more by the tablespoon as needed.
1 teaspoon xanthan gum
¼ cup white sugar
2 teaspoons gluten free baking powder
½ teaspoon salt
fruit for filling (we prefer frozen fruit or unsweetened applesauce, but jelly, jam, or mashed banana works great too)
What you’ll do:
Preheat oven to 425 degrees. Grease muffin tin or line with muffin cups.
In small bowl, combine milk and oats. Let soak for 15 minutes.
In another medium bowl, mix together the flours, xantham gum, sugar, baking powder, and salt.
In large bowl, beat together egg and oil. Stir in the oatmeal mixture. Add flour mixture and stir just until combined.
Spoon batter into prepared muffin tins.
Now fill your muffins with fruit. You can make a light indentation and fill it with mashed banana, applesauce, or jam or you can push frozen fruit and berries (raspberries are awesome) down into the centre of each muffin.
Bake in preheated oven for 20 minutes.
NOTE: This is a slightly revised version of an earlier post.
Photo Copyright gf and me 2013