Oatmeal Flax Muffins

Gluten Free Oatmeal Flax Muffins - www.cookiesandquilts.com

 

These muffins pack in fiber and iron, and have a delicious cinnamon molasses taste.

 

This recipe use milled flax seed, not whole flax. Milled flax seed looks like this:

milled flax seed

Milled flax seed from Hodgson Mills

 

You can find milled flax seed in the health food flours sections of the grocery store. I purchase Hodgson Mill brand, which is labeled as gluten free.

 

Ingredient note: This recipe contains gluten free oats. Some people on gluten free diets cannot tolerate oats, even if they are certified gluten free. If you are sharing these muffins, please let any GF dieters know that they contain oats!

 

Yield: 10 muffins

 

Ingredients:

  •  1 c. certified gluten free oats (95 g)
  • 1 c. buttermilk

 

  • 1/4 teaspoon xanthan gum
  • 1/3 c. white or brown rice flour (50 g)
  • 1/3 c. tapioca starch (35 g)
  • 1/3 c. potato starch (45 g)
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon salt
  • 1/4 c. milled flax seed (26 g)
  • 1 egg
  • 1/2 c. light brown sugar
  • 1/3 c. oil
  • 2 Tablespoons molasses
  • nonstick cooking spray
  • raw/turbinado sugar (optional)

 

Other Equipment:

  • 12 cup muffin pan

Instructions:

Preheat oven to 350ºF.

In a medium bowl, combine 1 cup buttermilk and 1 cup gluten free oats. Stir to combine and set aside for at least 20 minutes. Grease the muffin tin with nonstick cooking spray.

 

In a large bowl, whisk together the xanthan gum, rice flour, tapioca starch, potato starch, milled flax seed, baking powder, baking soda, cinnamon and salt.

Gluten Free Oatmeal Flax Muffins

After the oats and buttermilk have rested for 20 minutes, the oats should have soaked up the buttermilk and be nice and soft:

Gluten Free Oatmeal Flax Muffins

To this bowl, add the egg, brown sugar, oil, and molasses. Spray the teaspoon with nonstick spray before measuring the molasses. This will minimize the amount that sticks to the measuring spoon. Stir all of the wet ingredients together to combine, making sure that any brown sugar lumps are broken apart.

 

Add the wet ingredients to the dry ingredients bowl, and gently stir together until just combined. Scoop the batter into the greased muffin pan, dividing among 10 muffin cups. Optional: sprinkle the tops with raw sugar. Fill any empty muffin cups halfway with water.

Gluten Free Oatmeal Flax Muffins

Bake for 20 – 22 minutes. Check to see if the muffins are done by inserting a toothpick in the center of a muffin. The toothpick will be clean when the muffins are done.

Gluten Free Oatmeal Flax Muffins
Easy to print recipe:

Oatmeal Flax Muffins

Yield: 10 muffins

Ingredient note: This recipe contains gluten free oats. Some people on gluten free diets cannot tolerate oats, even if they are certified gluten free. If you are sharing these muffins, please let any GF dieters know that they contain oats!

 Ingredients:

  •  1 c. certified gluten free oats (95 g)
  • 1 c. buttermilk
  • 1/4 teaspoon xanthan gum
  • 1/3 c. white or brown rice flour (50 g)
  • 1/3 c. tapioca starch (35 g)
  • 1/3 c. potato starch (45 g)
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon salt
  • 1/4 c milled flax seed
  • 1 egg
  • 1/2 c. light brown sugar
  • 1/3 c. oil
  • 2 Tablespoons molasses
  • nonstick cooking spray
  • raw/turbinado sugar (optional)

Other Equipment:

  • 12 cup muffin pan.

Instructions:

Preheat oven to 350ºF.

In a medium bowl, combine 1 cup buttermilk and 1 cup gluten free oats. Stir to combine and set aside for at least 20 minutes. Grease the muffin tin with nonstick cooking spray.

In a large bowl, whisk together the xanthan gum, rice flour, tapioca starch, potato starch, milled flax seed, baking powder, baking soda, cinnamon and salt.

After the oats and buttermilk have rested for 20 minutes, the oats should be nice and soft. To this bowl, add the egg, brown sugar, oil, and molasses. Spray the teaspoon with nonstick spray before measuring the molasses. This will minimize the amount that sticks to the measuring spoon. Stir all of the wet ingredients together to combine.

Add the wet ingredients to the dry ingredients bowl, and gently stir together until just combined. Scoop the batter into the greased muffin pan, dividing among 10 muffin cups. Optional: sprinkle the tops with raw sugar. Fill any empty muffin cups halfway with water. Bake for 20 – 22 minutes. Check if they are done by inserting a toothpick in the center of a muffin. The toothpick will be clean when the muffins are done.

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