I really love trying new recipes. For the past few weeks we have been eating gluten-free just to give our digestive systems a break from the gluten for a while. When we do this, I always get in a creative mood because it seems like once I tell myself I’m not going to have breads, that becomes the one thing that I constantly think about. Ha ha! So, I went searching and found a recipe that I could make work with a few adjustments to it. They turned out really yummy! Little Mouse was constantly asking for another muffin!
Gluten-free Pumpkin Oatmeal Muffins
- 2 1/2 gluten-free rolled oats
- 1/2 cup almond milk
- 1/2 cup pumpkin puree
- 2 eggs, beaten
- 1 ripe banana, mashed
- 3 Tablespoons coconut palm sugar
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon pumpkin pie spice
Pre-heat oven to 350 degrees. Prepare a muffin tin by either lining with paper liners or spraying with a non-stick cooking spray.
In a food processor, process the oats in two batches – one batch blended until almost a flour consistency and the other batch blended just slightly to cut up the oats a little.
In a large bowl stir together the dry ingredients. Add all of the wet ingredients into the bowl and stir to combine.
Fill prepared muffin tin 3/4 full with the batter – or divided equally into 12 muffins. Sprinkle the tops of the muffins with additional rolled oats as a garnish if desired.
Bake at 350 degrees for 20-22 minutes or until a toothpick comes out clean when inserted into the middle of a muffin.
One thing I love about this recipe is you don’t have to have anything special at home to make it gluten-free. I always have oats on hand, but I don’t always have the gluten-free flours on hand. 🙂