Gluten Free Oatmeal Muffins
I have been making this muffin recipe for years - a stand by that I have tweaked from the classic Betty Crocker. I still have the cookbook my parents gave me for my 18th birthday. Over the years, I have modified, altered and
"doctored" this recipe.
Today's change... subbing Brown Rice Syrup for sugar (usually I use organic/turbinado sugar). Also changed up the recipe - using coconut milk and coconut oil. Recipe as follows:
1/2 ripe banana
1 egg
3/4 cup coconut milk
3/4 cup brown rice syrup
1/3 cup melted coconut oil
1 cup GF oats
1 cup Bob's Red Mill GF flour
1 tablespoon cinnamon
1 tablespoon fresh grated ginger
1 teaspoon baking powder
1 teaspoon salt
1/2 teaspoon baking soda
Mash the banana in the mixing bowl
add the next four ingredients (wet)
measure the dry ingredients
mix together, just until flour is moistened
batter should be lumpy
Spoon into silicone baking cups (I place them in a muffin tin)
For this batch I put a raspberry in the top of each muffin.
Bake @ 400 for 20 minutes - rotate pan after 10.
Let cool, remove from silicone cups and as Julia would say... Bon Appetit!
Note - these turned out very moist, thus you might be able to reduce the brown rice sugar to 1/2 cup. Play with it - it is a simple easy recipe, and I have always had great results.
