gluten-free pumpkin oatmeal muffins

20140206-105014.jpgI 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.  🙂

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This entry was posted in Dairy-free, Gluten-free, Recipes, Uncategorized and tagged , , , , , . Bookmark the permalink.

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