Wednesday, September 2, 2009

Oatmeal Applesauce Muffins (gluten-free)

Truthfully, muffins are not that hard to make--even gluten-free muffins. But this recipe has turned out amazingly well every time I've made it. I think oat flour makes a very good muffin. It's very healthy and filling. Gluten-free oats can be somehwhat expensive in comparison to regular oats, but they are definitely worth it! Bob's Red Mill All-Purpose Flour is fairly healthy for a gluten-free flour since it contains a high percentage of bean flour which makes it higher in protein and fiber. Many of the pre-made breads you can buy in the grocery store are made with mostly white rice flour and tapioca flour. These flours may mimic white flour in gluten-free bread, bagels, and english muffins but offer virtually no fiber and are extremely high in carbohydrates.

I like to add semi-sweet chocolate chips to these muffins. This is optional but chocolate is supposed to be good for you so that's my excuse. Plus my little munchkin Camden is thrilled to have chocolate chips in his breakfast and I am pretty sure that even with a few chocolate chips these muffins are far healthier than the sugary cereals and pop tarts I grew up on!

Please let me know how they turn out for you. So far they have been pretty foolproof for me. Remember I am at 5300 feet altitude so cooking times might be slightly different.

Oatmeal Applesauce Muffins (gluten-free, egg-free(optional), dairy-free, nut-free)

(makes 12 large or 18 small)

1.5 cups old fashioned gluten-free oats (ground to a flour in food processor or blender)
1.25 cups Bob's Red Mill All-Purpose Flour
1 tsp baking powder
1 tsp baking soda
2 tsp xanthan gum
1 tsp cinnamon
1/2 cup sugar (or brown sugar)
1 egg OR egg substitute equivalent to 1 egg
1 cup cinnamon apple sauce
1/2 cup rice milk
1/2 cup canola oil
1 cup semi-sweet chocolate chips (optional)


mix wet ingredients in small bowl
mix dry ingredients in large bowl
add the wet ingredients to the dry
stir in chocolate chips
line muffin tin with paper muffin cups
bake at 350 degrees approx 20-25 minutes or longer if making large muffins

Banana Variation:
Just use 1 cup mashed banana in place of the applesauce

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