Gluten and Dairy Free Oatmeal Muffins

These muffins will have an almost cookie-like texture when baked. This recipe was not tested in the Bob’s Red Mill kitchen but was submitted by a customer who wanted to share a recipe they enjoyed with others.

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Submitted By customer Lisa Watson
These muffins will have an almost cookie-like texture when baked. This recipe was not tested in the Bob's Red Mill kitchen but was submitted by a customer who wanted to share a recipe they enjoyed with others.
Rating
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 1
Rating: 5
You:
Rate this recipe!
Submitted By customer Lisa Watson
These muffins will have an almost cookie-like texture when baked. This recipe was not tested in the Bob's Red Mill kitchen but was submitted by a customer who wanted to share a recipe they enjoyed with others.
Share this Recipe
Share this Recipe
Ingredients
Ingredients
Instructions
  1. Mix together the dry ingredients in a medium bowl and set aside.

    In a 2 cup measuring cup, add the eggs, olive oil and enough of the soy milk to total 2 cups of liquid. Add liquid ingredients to the dry and mix well. Add the raisins to the batter with a spatula if using.

    Batter will be thick. Divide it evenly into a greased muffin pan. Bake at 400°F for 30 minutes. Makes 12 muffins.

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Recipe Comments

One thought on “Gluten and Dairy Free Oatmeal Muffins

  1. TJ

    Thanks for this recipe! I made it this afternoon for a (very) late brunch while my husband and I watched baseball. This is a great recipe. However, I made some changes (yes, I’m one of those people). I cook and bake gluten-free, vegan so had to adjust some for that. Others are just personal preferences of mine as a life-long (and ever-evolving) baker.

    I used 2/3 C Brown Rice Flour + 1/3 C BRM GF Oat Flour

    I don’t use Xanthum Gum and, contrary to some opinions, believe (and KNOW) you can bake gluten-free without it. Therefore, I substituted 1 tsp Ground Psyllium Husk (as I do with ANY recipe calling for Xanthum Gum – from breads to rolls, cookies, bars and muffins, it works very well – and I’m very particular about my high standards for cooking and baking.)

    As for the vegan part – I substituted vegan “eggs,” as I do in any non-vegan recipe. In this case, I used 2T White Chia Seeds soaked to “gel” for 15 mins in 6T (1/3C + 1T) filtered water. (Ground Flaxseeds in the same increments works well too.)

    Finally, I used both Coconut Milk and Coconut Oil in place of Soy and Olive.

    That’s it! But sincere thanks to the BRM customer who came up with this recipe and shared it with us. These really are fabulous!

    Reply

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