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.