Gluten-free | Soy-free | Dairy-free option | Nut-free option
These muffins remind me a lot of my husband’s favorite “Freedom Puffs,” but are JUST different enough to not feel like a flimsy gluten-free counterfeit. The hearty oat flour creates a firmer bite and the little hint of orange in the batter just adds so much to the flavor! I’ve been having a hard time getting textures right in gluten-free muffins, but these do a great job without requiring extra steps and ingredients. They will definitely be a staple in this house!
Makes about 16 regular sized muffins, or a dozen regular plus a half dozen mini muffins.
Gluten-free Oatmeal Spice Muffins
Original recipe here
- 3 1/2 cups quick oats (gluten-free)
- 1 Tbsp baking powder
- 1/2 tsp salt
- 1/2 tsp nutmeg
- optional: 1/2 cup finely chopped pecans
- 3/4 cup unsweetened applesauce
- 1/2 cup white sugar
- 2 eggs
- 3 drops orange essential oil or 2 tsp orange zest
- 1 tsp vanilla
- 1 cup milk of choice
- 4 Tbsp butter (or soy-free vegan buttery stick), melted
- 1/3 cup sugar mixed with 3/4 tsp cinnamon
- Preheat oven to 350 and grease the wells of your muffin tin(s) with soy-free cooking spray.
- Put oats in a blender and blend to a flourlike consistency. Put oat flour in a large mixing bowl and add baking powder, salt, nutmeg, and pecans; stir to combine well.
- In a smaller bowl, whisk together applesauce, sugar, eggs, orange, vanilla, and milk.
- Add wet ingredients to the dry ones and mix with a spatula until just combined.
- Ladle batter into the wells of your muffin tin and bake 14-18 minutes or until a toothpick inserted in the centers comes out clean.
- Let cool until they can be handled, then dip the tops in the butter and then cinnamon-sugar mixture.
Gluten-free | Dairy-free | Egg-free | Nut-free | Clean eating option | Soy-free option
This is a great, easy, adaptable weeknight option for getting lots of protein and colorful veggies with minimal effort! Just include whatever veggies your family likes (or at least will tolerate) and watch them scarf it down!
Colorful Chicken Veggie Stir-Fry
Original recipe here
- 1 lb chicken breasts, cut into bite-sized pieces
- 1/4 cup gluten-free tamari sauce (or soy sauce)*
- 1 Tbsp rice vinegar (apple cider vinegar works great too)
- 1 tsp sesame oil (optional)
- 2 cloves garlic, minced
- 1/4 tsp ground ginger
- up to 1/4 tsp red pepper flakes
- 3/4 cup low-sodium chicken broth (gluten-free)
- 2 tsp corn starch
- 1 Tbsp grapeseed oil (or other high-heat oil like canola), divided
- up to 6 cups assorted veggies (I used halved baby carrots, diced red pepper, frozen broccoli florets, frozen peas, and frozen corn–just use what you have on hand. Other suggestions: zucchini, squash, red onion, edamame, etc.)
- cooked rice, for serving (use brown rice for clean eating)
*For soy-free, try coconut aminos
- Combine tamari sauce, vinegar, sesame oil (if using), garlic, ginger, and red pepper flakes in a medium bowl, then add chicken and toss to coat.
- Marinate 10 minutes in the refrigerator, then drain, reserving marinade in a measuring cup. Add chicken broth, then whisk in corn starch until smooth.
- Heat 1 tsp oil in a large wok or nonstick skillet over medium-high heat. Add chicken. Stir-fry until cooked through. Set aside.
- Increase heat to high and add remaining 2 tsp oil to wok. Add veggies in order of how long they take to cook: carrots obviously are first, then broccoli, then smaller veggies. Remember frozen veggies take less time to cook. Stir-fry until crisp-tender; do not overcook, as they’ll continue to soften when you add the sauce.
- Add chicken and sauce, then stir-fry until sauce has begun to thicken, 2-3 minutes.
- Serve over cooked rice.