Gluten Free Oat Muffins
These muffins are light and tender and received rave reviews. 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 Carol Nickle |
These muffins are light and tender and received rave reviews. 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.
These muffins are light and tender and received rave reviews. 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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- 1 Egg
- 1/2 cup Brown Sugar
- 1/2 cup Vegetable Oil
- 1 cup Gluten Free Quick Rolled Oats or Gluten Free Organic Quick Cooking Rolled Oats
- 1 tsp Vanilla Extract
- 1 cup Yogurt (plain)
- 1 tsp Baking Soda
- 1 cup Gluten Free All Purpose Baking Flour
- 2 tsp Baking Powder
- 1/4 tsp Salt
- 3/4 tsp Xanthan Gum
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Instructions
- Preheat oven to 350°F. Lightly grease a 12-cup muffin pan or use foil liners; set aside.
In a blender container, grind gluten-free quick oats until the consistency of oat bran. Measure one cup and set aside.
In a large bowl, beat together the egg, brown sugar, and oil. Stir in the oat bran and vanilla.
In a separate bowl, mix together the yogurt and baking soda; set aside.
Sift together the gluten free all purpose flour, baking powder, salt, and xanthan gum. Add to the egg-sugar mixture alternately with the yogurt mixture.
Fill the muffin cups and bake for 20-25 minutes, until the muffins are lightly browned. Remove from the pan and cool on a wire rack. Makes 12 muffins.
Recipe Notes
Please note: This recipe requires the use of our Gluten Free All Purpose Baking Flour. Using our Gluten Free 1-to-1 Baking Flour may result in a poor end product.
I don’t normally comment on things, but since there wasn’t any for this recipe, I just had to share…wow! I’m so pleased with how these muffins turned out! And my kids loved them too! I used vanilla flavoured cultured coconut milk (So Delicious brand) for the yogurt to make it dairy free, and a GF flour blend that consists of white rice flour, brown rice flour, potato starch, tapioca starch and a teeny bit of Sweet white rice flour (for anyone interested in knowing, there are so many different kinds of flours and mixes out there…) I made the recipe as instructed and added 1 tsp of cinnamon and about 3/4 cup chopped apples. Measured 1/3 cup of batter into each muffin cup and got 11 nicely sized muffins. Baked for about 22 minutes. I have had so many baking flops since entering the world of gluten free baking, having this recipe turn out so well on the first try was wonderful! Thank you so much for sharing!