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Jan 05

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One Bowl Loaded Oatmeal Muffins-Gluten Free!

Loaded Oatmeal Muffins EDIT 2016Loaded Oatmeal Muffins 2016

We all love easy recipes and this one is on the top of my list. These “loaded” muffins have great textures with all the yummy add – Ins. Be creative and add your favorites to the mix. I think, the more the better. These gems are gluten free and vegetarian. I added an egg but you can make them vegan by using a flax substitute if you want. Either way, they are healthy and delicious. Enjoy!

 

One Bowl Loaded Oatmeal Muffins -Gluten Free!

Recipe yields 12 muffins

 

Ingredients:

  • 1 large or extra large egg
  • 2 tsp vanilla extract
  • 1 cup unsweetened applesauce, I used baby applesauce
  • 1 ripe medium banana, mashed
  • 1/4 cup honey or real maple syrup
  • 1 packet Stevia, optional
  • 1 tbsp ground cinnamon
  • 1 1/2 baking powder
  • 1/2 tsp sea salt
  • 2 1/2 cups old fashioned oats, you can ground 1 cup of the oats if you want for a smoother texture.
  • 1/2 cup unsweetened shredded coconut
  • 1 1/2 cups almond milk, or any milk of choice

 

Add-Ins….

  • 1/2 cup raisins
  • 1/2 cup chocolate chips
  • 1/2 cup chopped up chocolate for chucks. Or use more chips.
  • 1/2 cup dried cherries, or dried cranberries
  • 1/2 cup chopped pecans
  • 1/2 cup chopped walnuts
  • 1/8 cup chocolate chips for topping muffins

 

Directions:

Preheat oven to 350 degrees, have a muffin pan lined with foil muffin liners then place on a cookie sheet that has been lined with foil. Set aside.

  1. In a large mixing bowl, add egg and vanilla and whisk until combined.
  2. Slowly add in all remaining ingredients ending with the milk. The batter will be loose.
  3. When all is completely combined, toss in all the chips, nuts, and dried fruit. Mix gently until all is incorporated.
  4. With a large ice-cream scoop fill muffin cups twice each until all the batter is gone.
  5. Bake for about 30-35 minutes until a toothpick comes out clean or with dry crumbs and the top springs back. Let cool at least 35 minutes.
  6. Store in a sealed container for up to two days or in fridge for up to 4 days.

 

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