Easy Oatmeal Muffins – GF and Vegan

by Maggie on December 28, 2009

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I adore muffins. So do my babes.  We like to make mini-muffins as often as possible!  There’s nothing cuter than Livvie’s little hand wrapped around a muffin.  So sweet.  If I could, I think I’d make them for breakfast every day.

This is a recipe I’ve been making for years.  It’s adapted from a Taste of London (Ontario) Cookbook we bought.  I’ve made it successfully with all-purpose flour, whole wheat flour, spelt flour, and of course gluten-free flour blends.  Here’s the GF version and a vegan-ized version for my Vegan Chicks and my little dude.

Oatmeal Muffins

2 cups soya milk with 2 tsp of vinegar (or another form of milk)
2 cups certified gluten-free oats
1 cup gluten-free mix (I find my mix doesn’t work that well with muffins, it leaves a bean-y aftertaste that is not yummy)
1 cup buckwheat flour
1 tsp baking soda
2 tsp baking powder
1 ½ tsp sea salt
1/2 tsp xanthan gum
6 tbsp of applesauce (to replace 2 large eggs)
1 cup of melted coconut oil
¾ cup of turbinado sugar (you could use any kind of sugar)
optional: ½ tsp of cinnamon

1.  Preheat the oven to 350 degrees.
2.  Spray a muffin pan with oil or line with papers.
3. Make your soy milk buttermilk by combining the milk and the vinegar.  Let it sit for a few minutes while you prepare the muffin pan and the rest of your ingredients.
4. Combine the oats and the soy milk/buttermilk and set aside.
5. In a large mixing bowl, combine the flours, baking soda, baking powder, sea salt, and xanthan gum.
6. In a smaller bowl, combine the applesauce, melted coconut oil, sugar, and cinnamon if using.
7. Add wet ingredients to dry ingredients and combine.
8. Add the soy milk and oat mixture and stir just until combined.  Add fruit or chocolate chips if desired.
9. Bake at 350 for 11 minutes in mini-muffin pans.  Bake for 20 minutes in regular-sized muffin pans.  Sprinkle with a little bit of turbinado sugar before putting the muffins in the oven.

Yield: One dozen regular-sized muffins AND two dozen mini-muffins.  These would be perfect for a brunch, or a bake sale.

I usually bake half of the batter and then freeze the rest.  I’m a big fan of putting the batter in a ziploc bag and freezing it, then I have some muffin batter when I need it in a pinch.  I’m not a huge fan of freezing muffins in baked form.  I just don’t find them as yummy once thawed.

P.S. I am LOVING buckwheat flour in muffins.


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{ 3 comments… read them below or add one }

Marie-Claude Hamel December 30, 2009 at 10:14 am

Maggie, I am so happy you created this blog. I am usually struggling to find yummy, healthy recipes that our family can eat. I am overwhelmed with all the choices. I would like to do them all (and probably will). I am off do to the shopping for the oatmeal muffins, I am going to make them tomorrow. Keep up the good work Mags!

MC

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Judith Humphreys July 7, 2010 at 12:26 pm

Hi there — I have been gluten and sugar free for 7 weeks and websites like yours is making it a breeze to survive! Thank you. I wonder if I could put blueberries in the oatmeal muffins? If I don’t hear from you, I’ll go ahead and try it, and let you know the result.
Thank you, hope you are not to hot over on your side of Canada (I’m in B.C. — the sun just got here!)
Judi

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Jay September 18, 2012 at 8:18 pm

Why is the xanthan gum important? I don’t have any in the cupboard, but have everything else – am wondering if I should try without? Hope you still check these!
Thanks for the blogging.
Cheers,
J

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