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I am not a gluten free girl necessarily, although my intake of flour has dramatically reduced over the past year to almost non-existent. It started with a 40 day flour free fast over a year ago and during that time I realized just how much I didn't miss it. Which is crazy talk for this former bakery owner/northern-bagel-loving girl.
Because I am not gluten free, I don't go hunting down recipes to make gluten free baked goodies. I've looked at the recipes but the thought of keeping all of those flours and powders and such in our small pantry just hasn't struck my fancy.
But this recipe...found on Pinterest which was posted by this site...caught my eye. Oats, check. Eggs, check. Hot water, got it. I tweaked it from the original..lessening the sweetener & taking out the chocolate chips.
The only out-of-the-ordinary ingredient is some sort of a sugar substitute. I am not a big fan of those but I did have a bag of Stevia in the Raw around for guests so I thought I'd give it a try.
These muffins are...ok, let me start by saying, they aren't the best bakery muffin ever. BUT if you are craving a little baked goodie, one of these might do the trick. I like to under bake them so they are still gooey in the middle (think molten chocolate cake~almost). Don't overbake. I don't think that would taste so good.
Click below for the full recipe and photos.
Ingredients:
In a blender, (or food processor), mix all of the ingredients together until oats are ground and mixture is smooth.
Pour mixture into prepared muffin pans.
Bake muffins for 10-12 minutes and begin checking for doneness. I like mine a little gooey in the middle. If you like yours dry all the way through, cook until domed and it springs back like a cake.
Servings: 8 Big Muffins or 12 Smaller Muffins
Calories: 58 Calories Per Muffin
I am not a gluten free girl necessarily, although my intake of flour has dramatically reduced over the past year to almost non-existent. It started with a 40 day flour free fast over a year ago and during that time I realized just how much I didn't miss it. Which is crazy talk for this former bakery owner/northern-bagel-loving girl.
Because I am not gluten free, I don't go hunting down recipes to make gluten free baked goodies. I've looked at the recipes but the thought of keeping all of those flours and powders and such in our small pantry just hasn't struck my fancy.
But this recipe...found on Pinterest which was posted by this site...caught my eye. Oats, check. Eggs, check. Hot water, got it. I tweaked it from the original..lessening the sweetener & taking out the chocolate chips.
The only out-of-the-ordinary ingredient is some sort of a sugar substitute. I am not a big fan of those but I did have a bag of Stevia in the Raw around for guests so I thought I'd give it a try.
These muffins are...ok, let me start by saying, they aren't the best bakery muffin ever. BUT if you are craving a little baked goodie, one of these might do the trick. I like to under bake them so they are still gooey in the middle (think molten chocolate cake~almost). Don't overbake. I don't think that would taste so good.
Click below for the full recipe and photos.
Ingredients:
- 3 egg whites
- 1 3/4 c oats
- 3/4 cup unsweetened cocoa
- 1/2 cup unsweetened applesauce
- 1 tsp. vanilla extract
- 1/2 cup plain 0% Greek yogurt
- 1/2 tsp cream of tartar
- 1-1/2 tsp. baking powder
- 1-1/2 tsp. baking soda
- 1/4 tsp. salt
- 1 cup hot water
- 1/3 cup Stevia in the Raw (you could use honey too, I suppose)
In a blender, (or food processor), mix all of the ingredients together until oats are ground and mixture is smooth.
Pour mixture into prepared muffin pans.
Bake muffins for 10-12 minutes and begin checking for doneness. I like mine a little gooey in the middle. If you like yours dry all the way through, cook until domed and it springs back like a cake.
Servings: 8 Big Muffins or 12 Smaller Muffins
Calories: 58 Calories Per Muffin
