Gluten Free Raspberry Oatmeal Muffins Recipe
Raspberry Oatmeal Muffins are a healthy and delicious gluten free treat the whole family will enjoy. You only need a few minutes to whip them up with ingredients you probably have on hand already. Make a batch for your freezer, too - you’ll always have a quick on the go breakfast or snack on hand!
Ingredients
- 1 cup Rolled Oats uncooked
- 1/2 cup Light Brown Sugar or 1/3 cup stevia baking blend
- 1 teaspoon Molasses leave out if you’re using brown sugar
- 1 cup Reduced Fat Plain Greek Yogurt
- 1/3 cup Unsweetened Applesauce
- 2 Egg White 1 whole egg works, too
- 1 cup Gluten Free Baking Mix I make my own using 1/4 cup oat bran, 1/4 cup almond flour, 1/4 cup golden flax meal, 1/4 cup coconut flour and 1/2 teaspoon psyllium husk; you can also use all purpose flour if you don’t want to bother with making them gluten free
- 1/2 teaspoon Salt
- 1 teaspoon Baking Powder
- 1/2 teaspoon Baking Soda
- 1 cup Raspberries tossed in 2 tablespoons coconut flour
Instructions
- Add oats, stevia baking blend, molasses, Greek yogurt, applesauce and egg whites to a medium bowl and mix very well. Set aside for 5 minutes to soak the oats.
- In the meantime, mix gluten free baking mix, salt, baking powder and baking soda in a large bowl until evenly combined.
- Preheat the oven to 400°F. Line a 12 cup muffin pan with paper liners.
- Combine the batter: Add the wet ingredients to the bowl with the dry ingredients and stir JUST until combined. 3-4 times stirring will do. Batter will be lumpy. Do not use a whisk! Use a wooden spoon or a rubber spatula. Fold in the flour coated raspberries with 2-3 stirs.
- Bake the muffins: Evenly divide the muffin batter between the prepared muffin cups (I like using a cookie scoop for mess-free work!). Bake on the middle rack for 20 minutes or until a toothpick inserted into the middle comes out clean.
- Cool the muffins: Cool the muffins in the pan for 5-10 minutes, then remove and cool completely on a cooling rack.
Notes
- To freeze, put into a freezer bag and label with the name and date. Freeze for up to 3 months.
- To defrost, place the closed bag into a colander and thaw on the counter overnight. Note: Once frozen, the taste of the flax seed will come through stronger than in freshly baked muffins.