Cinnamon Quinoa Oat Muffins Vegan Gluten Free Food

CINNAMON OATMEAL MUFFINS (GLUTEN AND DAIRY FREE)

Cinnamon Oatmeal Muffins (Gluten and Dairy Free) image

I took a Penzey's recipe and changed it quite a bit (making it GF/CF and adding protein and fiber) into my own. Took a chance and the family loved it!

Provided by WI Cheesehead

Categories Quick Breads

Time 30m

Yield 12 serving(s)

Number Of Ingredients 15

Ingredients

1 cup gluten free rolled oats
1 1/4 cups rice milk (or other nondairy milk)
1/4 cup Earth Balance margarine (or butter if you tolerate it)
1/3 cup brown sugar
1 egg
1 teaspoon vanilla extract
1 cup gluten-free flour (see Gluten Free Flour Blend)
2 -4 tablespoons hemp protein powder (or other favorite protein powder)
4 tablespoons flax seed meal
1 teaspoon cinnamon
1 teaspoon xanthan gum or 1 teaspoon guar gum
1 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon baking soda
2 -3 tablespoons cinnamon sugar

Steps:

Preheat oven to 400°. Grease a 12-cup muffin tin.
Combine the oats and the milk and let stand for 10 minutes.
Meanwhile, in a large bowl, cream together the Earth Balance, brown sugar, egg and vanilla; add the oat mixture and stir to blend.
Add the oat mixture and stir to blend.
In a medium bowl, combine the flour, protein powder, flax meal, cinnamon, xanthan gum, baking powder, salt and baking soda; add to wet ingredients and mix well.
Spoon the batter evenly into the muffin pan, filling about 2/3 full.
Sprinkle each muffin generously with cinnamon sugar (this will make a crusty layer on top).
Bake for 20-25 minutes. Let cool 5 minutes, then remove from pan and place on rack to cool, careful not to tip over and lose any topping.

Nutrition Facts : Calories 77.1, Fat 1.8, SaturatedFat 0.3, Cholesterol 15.5, Sodium 188.4, Carbohydrate 13.7, Fiber 1.4, Sugar 8.2, Protein 1.9

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