Gluten Free Choc Chip Oatmeal Muffins Food

GLUTEN-FREE CHOC CHIP OATMEAL MUFFINS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease 12 muffin cups or line with paper muffin liners.
• Beat brown sugar and butter together in a bowl; add egg and beat until creamy.
• Whisk flour, cinnamon, baking powder, baking soda, salt, and allspice together in another bowl. Stir 1/2 the flour mixture into the butter mixture. Stir applesauce into butter mixture; mix well. Stir remaining 1/2 the flour mixture into butter mixture until just combined; add oats and chocolate chips. Pour muffin batter into prepared muffin cups.
• Bake in the preheated oven until golden and the tops spring back when lightly pressed, about 25 minutes.

OATMEAL CHOCOLATE CHIP MUFFINS

Steps:

• Preheat the oven to 350 degrees Fahrenheit. Line a muffin tin with silicone muffin liners. You can also grease a nonstick muffin tin or use nonstick muffin liners.
• Mash bananas. Add bananas to a large bowl and mash with a fork until no lumps remain.
• Add your remaining ingredients. First add your wet ingredients - milk, maple syrup, and vanilla extract. Mix to combine. Then add your dry ingredients - oats, ground flaxseed, cinnamon, baking powder, and salt. Mix well to combine. Fold in the chocolate chips (tip - save a handful of chocolate chips to sprinkle on top of the muffins before they bake). The batter should be somewhat wet.
• Bake. Using a cookie scoop, or about 2 1/2 tablespoons worth (80 grams), fill 10 muffin tins. Sprinkle with remaining chocolate chips if you saved some. Bake for 25 minutes* until golden brown on the top. Let cool for a couple of minutes and enjoy!

GLUTEN FREE CRANBERRY STREUSEL MUFFINS

Steps:

• Preheat the oven to 350º F. See notes below if you would like your muffins to have a dome top.
• In a large mixing bowl, add the dry ingredients and whisk to blend.
• In a smaller bowl, add the wet ingredients. Make sure the melted butter is not too hot or it will cook your eggs!
• Pour the wet ingredients into the dry ingredients, add the cranberries, and mix until "just barely mixed". This is the big secret to light and fluffy muffins!!
• Let the batter sit while you mix up the gluten free streusel topping.
• In a small bowl, add the topping ingredients except the butter. Mix well.
• Use a pastry blender to cut in the cold butter until your mixture is crumbly.
• Put muffin liners into a muffin tin and fill each 3/4 full with the muffin batter.
• Spoon some of the streusel topping over each muffin.
• Bake for 25 minutes, or until done. Actual baking time may vary depending on the size and depth of the muffin tin you use.
• Enjoy :-).

HEALTHY PUMPKIN OATMEAL MUFFINS (VEGAN, GLUTEN FREE, DAIRY-FREE)

Steps:

• Preheat the oven to 325°F. Place cupcake liners in a standard 12-cup muffin pan.
• In a large bowl, add all the wet ingredients: pumpkin, coconut oil, coconut sugar, maple syrup, flax eggs, milk and vanilla. Whisk until well incorporated.
• Add all dry ingredients: oat flour, oats, baking powder, baking soda, spices and salt. Whisk together until just incorporated, making sure no flour patches remain.
• Pour batter evenly into muffin pan. Fill all the way to the top of each liner for a slight domed top, or fill to the top, with about a tablespoon extra for large domed tops. The batter is thick and won't spill over while baking. Optional: sprinkle oats onto muffin tops.
• Bake for 24-30 minutes. Mine took 29 minutes, for large domed topped muffins.
• Allow to cool in muffin pan for about 20 minutes. Remove from pan and transfer onto a cooling rack to finish cooling for another 40 minutes or until completely cool before storing. Enjoy! Storing instructions below.

GLUTEN FREE CHOCOLATE CHIP MUFFINS

Steps:

• Preheat your oven to 350 degrees.
• In a large bowl add your softened butter with the sugar and the salt. With a whisk or a hand mixer cream the mixture together. Once creamed, add the egg, then the vanilla and then the sour cream.
• mix the baking soda into the mixture and then add in the Bob's baking mix. Mix until the mixture is smooth.
• Once smooth add the chocolate chips or whatever else you want in your muffins and stir to combine.
• Line a muffin tray with muffin cups and divide the mixture between them. You should get 12 muffin. Alternately you can have 9 really big muffins but the recipe calls for 12.
• Place in your 350 degree oven for 12-15 minutes or until slightly golden and a toothpick comes out clean.

CHOCOLATE CHIP OATMEAL COOKIE MUFFINS

Steps:

• Combine the oats and almond milk in a large mixing bowl and allow them to sit until the oats become soft, about 15-20 minutes.
• Preheat your oven to 350°F (176°C) and prepare a muffin pan by spraying the cavities with cooking spray or greasing them with oil. Set aside.
• In a medium-size mixing bowl, combine the flour, baking powder, baking soda, and salt. Set aside.
• Add the almond butter, flax egg, sugar, and vanilla to the bowl with the soaking oats, and mix until all of the ingredients are fully combined.
• Slowly add the dry ingredients to the wet ingredients, mixing gently until just combined. Fold in the chocolate chips, saving a few to sprinkle on the tops of the muffins.
• Divide the batter evenly among the 12 muffin cups, filling each one 3/4 of the way full. Sprinkle the tops with additional chocolate chips.
• Bake for 20-22 minutes, until the tops of the muffins begin to turn golden brown and a toothpick inserted into the centre comes out clean. Allow the muffins to cool in the pan for 10 minutes before transferring them to a wire rack to cool completely. Store them in an airtight container at room temperature for up to 5 days, or freeze for up to 3 months.

OATMEAL CHOCOLATE CHIP MUFFINS

Steps:

• Preheat oven to 350F.
• Place the coconut oil, eggs, agave, and vanilla in a large bowl. Whisk until combined.
• Add the oat flour, baking powder and salt to the bowl.
• Whisk until combined.
• Add most of the oats and chocolate chips to the batter and fold until incorporated.
• Line your muffin tin with 12 muffin liners.
• Use an ice cream scooper to fill the muffin cavities 3/4 full.
• Sprinkle the rest of the oats and chocolate chips on top of the muffin.
• Bake for 18 - 20 minutes.
• Transfer to a cooling rack and allow to cool for 10 minutes and enjoy!

FLOURLESS OATMEAL BANANA CHOCOLATE CHIP MUFFINS + GLUTEN FREE

Steps:

• Spray a muffin tin with cooking spray. Set aside.
• Preheat oven to 350 degrees.
• Pulse oats in a blender until finely ground.
• In a bowl add the oats and all ingredients (except the Lily's Chocolate Chips) and mix well.
• Divide mixture into 12 muffin wells. Place 13 Lily's Chocolate Chips into each muffin well.
• Bake for 15 minutes. If after inserting a toothpick into the center of the muffin comes up clean, your muffins are done. If batter is on the toothpick, reduce the temperature to 325 degrees and continue baking at 2 minute intervals.
• Cool in the pan for 15 minutes, then transfer to a rack for continued cooling.
• On the WW Personal Points Plan, each muffin is 1 Personal Point if you chose Eggs and Oatmeal as your Zero Point Foods, each muffin is 2 Personal Points if you chose just Oatmeal (not Eggs) as your Zero Point Food. Each muffin is 3 Personal Points if you chose just Eggs (not Oatmeal) as a Zero Point Food. A muffin will be 3 Personal Points if you did not chose Eggs or Oatmeal as your Zero Point Foods.
• Each muffin is 1 Smartpoint on the Blue Plan, 2 SmartPoints each on the Green Plan and 0 SmartPoints on the Purple Plan. Also, you can use I Can't Believe It's Not Butter Spray for 0 Points, and up to 1.5 Tablespoons of any Smuckers Sugar Free Preserves Spread for 0 points too. Enjoy!

GLUTEN FREE CHOCOLATE CHOCOLATE BANANA OAT MUFFINS

Steps:

• Combine brown rice flour, tapioca starch, potato starch, cocoa, baking powder, baking soda, guar gum and salt in a large bowl.
• Grind oats, quinoa, and flax and chia in a coffee grinder until very fine. Add to dry ingredients and mix well.
• In another bowl beat banana's until smooth, add brown sugar, egg and melted butter and beat well.
• Add banana mixture to dry ingredients. Mix well. Stir in extra's (chocolate chip, nuts etc).
• Let dough sit for 30 minutes.
• Fill greased muffin cups almost full.
• Bake at 375 for 20 to 25 minutes, or until top springs bake when lightly touched or toothpick inserted in centre comes out clean. Let sit in pan for five minutes then remove to rack to finish cooling.

OATMEAL MUFFINS RECIPE

Steps:

• Whisk first 4 ingredients in a bowl. Let sit 10 minutes (important). Preheat oven to 350 F. Add all remaining ingredients, stir to form a batter, and portion into a lined muffin tin. Bake 20 minutes or until a toothpick inserted into a muffin comes out mostly clean. Let cool completely, as they are delicate when they first come out of the oven. I loosely cover leftovers and store in the fridge, or they can also be frozen. (If you have any issues with the muffins sticking to the liners, just wait a day and even the applesauce version peels away easily.) View Nutrition Facts

FLOURLESS APPLE OATMEAL MUFFINS (VEGAN)

Steps:

• Preheat oven to 350. Line or grease a muffin tin; set aside.
• In a large bowl, mix dry ingredients together, making sure to remove any flour clumps. (Alternatively, place these ingredients in a blender and blend until combined. If using rolled oats, versus oat flour, use a blender to grind the oats into a fine flour first.)
• Whisk the applesauce, milk, and maple syrup together in a medium bowl until combined.
• Combine wet batter(s) to the dry batter. Then, gently stir in the apple cider vinegar.
• Fold in 1/2 cup of chopped apple into the batter (optional)
• Spoon the batter into lined muffin pans, filling each cup 2/3 of the way full.
• Topping - Place 3 Tablespoons of rolled oats and 1/4 to 1/3 cup chopped apple together in a bowl. Mix the oats and apples with 2 Tablespoons of coconut sugar or brown sugar substitute. Top the muffins with extra rolled oats and/or apple.
• Place the muffin tin in the oven for 18-22 minutes or until the center comes out clean with a toothpick.
• Remove and place the muffins on a cooling rack for 5 -10 minutes.