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 | Mostly clean eating | Soy-free | Nut-free | Egg-free | Dairy-free option | Vegan option
If you’re looking for a healthier treat (maybe for Valentine’s Day?) that still tastes just as rich as sinful, these might just be it. They’re moist and fudgy (especially with the fudge frosting!), without all the butter, flour and (most of the) refined sugar (depending on which brand of yogurt you use; more on that later).
Now, I will say that these are not something I would make when I’m having a spur-of-the-moment chocolate craving because they require a lot more planning and time than my one-bowl delicious brownies, but when you’ve got a chocolate craving AND you’re trying to work around dietary restrictions, the little bit of extra work makes it worth it. Plus I don’t feel like a total blob after eating a couple of these–and it’s much easier to stop at one or two with these than with my usual go-to recipe because they’re so much richer. So wins all around!
As for the brand of yogurt, this is important: You need to find a vanilla Greek yogurt that’s pretty thick. I like Oikos Triple Zero, but wound up using an organic variety that happened to have refined sugar in it instead of the stevia because I wanted a truer flavor; either way, you usually need two of the small cups to make this recipe. If you’re going dairy-free, you can try a coconut yogurt, but your ordinarily-very-thick batter will be thinner, which may affect baking time, so keep an eye on it. Borderline underdone is better than the alternative. If you do try the coconut yogurt, please let me know how it goes! I just couldn’t do coconut yogurt when I was dairy-free: not enough protein to warrant the expense and all the sugars. But when that’s what you’ve got to work with, I totally get it, and I would love nothing more than for these to work for you!
Cleaner Flourless Brownies
Adapted from here
- 1 1/2 cups Enjoy Life semisweet mini chocolate chips, or similar, divided
- 3 fl oz (1/4 cup plus 2 Tbsp) melted virgin coconut oil (measure after melting)
- 1 cup vanilla Greek yogurt or coconut yogurt (see note above about brand)
- 1 tsp pure vanilla extract
- 1/2 tsp salt
- 1/2 tsp baking soda
- 3/4 cups oat flour (blend or process regular oats in a blender or food processor until fine)
- Fudge Frosting (below)
- Preheat oven to 350 and line a square baking dish–8×8 or 9×9–with parchment, then lightly spray with soy-free cooking spray.
- Place melted coconut oil and 1 cup of the chocolate chips in a microwave-safe bowl and microwave in 30-second intervals, stirring in between, until chips are melted. (Should take only 2 or 3 rounds in the microwave.)
- Pour melted chocolate into a medium mixing bowl and add yogurt; mix well. Stir in vanilla, salt, and baking soda.
- Stir in oat flour until incorporated, then fold in remaining 1/2 cup chocolate chips.
- Spread mixture (it will be quite thick) evenly in prepared pan, then bake 28 minutes or until a toothpick inserted in the center comes out mostly clean.
- Remove from oven and allow to cool completely in pan, then frost with Fudge Frosting (below).
- Frosted brownies will keep on the counter in a sealed container up to a week.
Adapted from the more time-intensive version I made here
- 1/2 bag Enjoy Life semisweet mini chocolate chips
- 2-4 Tbsp coconut cream,* or similar amount of yogurt used above, or combination
*Coconut cream: refrigerate a can of coconut milk several hours, until it separates. Remove the can very carefully, without shaking it, and open it without disturbing the cream. Carefully spoon the cream from the top of the can, reserving the coconut water at the bottom for later use in a smoothie or something.
- Place chips and coconut cream or yogurt in a small saucepan over medium-low heat. Heat while stirring constantly, until melted and incorporated.
- Add more cream or yogurt until the mixture reaches a smooth, medium consistency. You want it to be not too thin but still spreadable. I started with a couple tablespoons of coconut cream because that’s all I had, then added yogurt a tablespoon at a time.
- Pour into a bowl and chill in the refrigerator a few minutes until just set, then remove, stir, and spread evenly over the cooled brownies.
- Allow to set–may take up to an hour–and then cut brownies into 16 squares and enjoy!