Gluten Free Oatmeal Muffins

Oatmeal Muffins
Yield=12 extra-large or 24 large muffins

• 2 cups rolled oats (not quick-cooking)
• 2 cups almond or hemp milk
• 1 ½ cups oat flour
• 1 teaspoon salt
• 2 Tablespoons cinnamon
• 2 large eggs
• 3 Tablespoons sugar or honey or agave
• 12 Tablespoons (1 1/2 stick) unsalted butter
• ½ cup raisins or currants or blueberries

Procedure

• Combine oats, milk and cinnamon in a bowl, mix well and rest at room temperature for 35-60 minutes….stir occasionally
• Preheat oven to 325F and line muffin pan with paper liners or butter
• Mix all dry ingredients in a bowl and whisk to evenly incorporate

• Whisk 2 eggs and mix in sugar (agave or honey)….add to oat mixture and gently fold
• Add dry ingredients to oatmeal mixture in two batches….incorporating completely
• Use an ice scoop or large spoon to fill muffin cups
• For large size muffins bake 20 minutes and extra-large muffins bake 28-30 minutes rotating 180 degrees half way through…these are approximate baking times.  Check that the muffins are baked by poking with a toothpick or fork in the center…they toothpick or fork will come out clean
• Immediately turn out and let cool on a rack or a cutting board…let muffins cool/finish for approximately 30 minutes before eating

Options

• Use granola instead of oatmeal
• Add ½ cup of chopped walnuts or pecans
• Replace the raisins with fresh fruit…this will increase the baking time due to the increase moisture
• Add ¼ cup of shredded carrots or zucchini
• If making gluten free, replace ½ of the oat flour with quinoa or teff flour for a nuttier flavor and a muffin with more protein

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