HEALTHY PUMPKIN OATMEAL MUFFINS
These Gluten Free Pumpkin Oatmeal Muffins are the real deal. They are made with oat flour, packed with cranberries and topped with the best oat crumble. They are easy to make, so delicious and make a great on-the-go breakfast or holiday brunch muffin.
Nutrition Facts
Ingredients
Instructions
Preheat oven to 350ºF and line a 12 cup muffin tin with silicone or parchment paper liners.
Place cranberries in a heat proof bowl and pour enough hot water over them to cover. Let soften while you make the muffin batter.
In a large bowl add eggs, coconut sugar, oil, pumpkin puree, and milk and whisk together to combine.
Add oat flour, coconut flour, baking soda, baking powder, salt and cinnamon and mix with a spatula until smooth.
Drain cranberries and fold into the batter.
Want to see how it turns out?
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Continue Reading at Lexiscleankitchen →Chef's Notes
You can substitute any oil you typically use. We regularly use avocado oil, but any other neutral tasting oil will work here.
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Reviews from the Original Source
These turned out so good! I used fresh cranberries because we buy them in bulk during the holidays and had a ton available. I did not rehydrate them (if that wasn't obvious lol!!). They were definitely not too tart! I chop them fine in a food processor and I think that helps with the tartness. My kids love them! I used pumpkin spice too instead of just cinnamon, since I had some and don't use it much. Hope that helps someone thinking about using fresh! ?
These were great! I was nervous bc I have to use an egg substitute but they came out perfectly. (Used the bobs red mill egg replacer)
TIp: I took the advice to use a food scale for the flours—I really recommend this If you can do it! For me the 180 grams was two heaping cups when I poured it (would definitely be less and closer to as described in the recipe if you compacted it by measuring out of the bag)
I had enough batter to fill them more than 2/3 full so I did, and they came out a perfect height although I probably cost myself some room for the streusel!
My only confusion/another tip was knowing when they were done... they initially weren’t “bouncing back” for me but I went with my gut since the streusel was getting crispy— they did start to bounce back after I had pulled them from the oven for a minute or two.
Can’t wait to see how these freeze. Might just be a go-to breakfast for us!
AH-MAZING!! The texture is spot on!! Thank you for sharing?
These were phenomenal! Used coconut oil instead of avocado oil (as I didn’t have any on hand). Will definitely remake in the future, especially for houseguests in the fall.
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