Gluten-Free Pumpkin Oat Muffins
You’re going to love the flavor of these gluten-free oat muffins. Best of all, they are made in a blender so clean up is a cinch.
Enjoying baked goods can be a challenge when you are gluten intolerant. Oats that are certified gluten free are a good option. Gluten is needed to give baked goods it’s texture and structure. Gluten-free baked goods may not have the same consistency as items made with wheat containing flour. But, you can get very good results.
Some recipes will be fine without wheat flour as they have a soft consistency already, like these Gluten-Free Peanut Butter Cookies.
2 cups rolled oats (gluten-free)
1/3 cup dark brown sugar
1 cup pumpkin puree
2 eggs
¾ cup almond milk
1-1/2 t. baking powder
¾ t. pumpkin pie spice
½ t. baking soda
½ t. vanilla extract
1/8 t. salt
1/3 cup dark brown sugar
1 cup pumpkin puree
2 eggs
¾ cup almond milk
1-1/2 t. baking powder
¾ t. pumpkin pie spice
½ t. baking soda
½ t. vanilla extract
1/8 t. salt
- Heat oven to 375°F. Spray muffin pan with non-stick cooking spray.
- Process oats in blender until consistency of flour.
- Add remaining ingredients, blend until smooth. Divide evenly among muffin cups.
- Bake for 20 minutes or until tops are firm.
- Cool 5 minutes in pan. Remove from pan and cool completely on wire rack.
Makes 12 servings.