Oatmeal Flax Muffins {Gluten-Free}
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Cook time: 
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Serves: 6-7
 
Ingredients
  • ½ cup 2% milk
  • 1 tsp white vinegar
  • ½ cup gluten-free rolled oats
  • ¾ cup King Arthur's gluten-free flour blend
  • ¼ tsp xanthan gum
  • ⅓ cup flaxseed meal
  • 1 tsp baking soda
  • ½ tsp baking powder1/2 tsp kosher salt
  • ½ tsp ground cinnamon
  • 1 egg
  • ½ cup brown sugar
  • 1 Tbl vegetable oil
  • 1 tsp vanilla extract
  • ¼ cup raisins
  • ¼ cup chopped almonds
  • 1 banana, sliced thick on the bias
  • turbinado sugar, for sprinkling on top of banana
Instructions
  1. Preheat oven to 350 degrees and line a muffin pan with paper muffin liners
  2. Add tsp of vinegar to milk and allow to sit for 5 minutes
  3. Add milk mixture to oats in a bowl and soak for 15-20 minutes
  4. In the meantime, combine gluten free flour blend, xanthan gum, flaxseed meal, baking soda, baking powder, salt and cinnamon in a large bowl and whisk together well.
  5. Add egg, brown sugar, vegetable oil and vanilla extract to oats and mix together.
  6. Create a well in the dry ingredients and add the wet ingredients into it. Mix until just blended. Stir in raisins and nuts.
  7. Use an ice cream scooper to fill each muffin liner.
  8. Press sliced banana on top
  9. Bake for 10 minutes, take out of oven, press banana into the muffin again and sprinkle with a little turbinado sugar ( you can avoid this step if you want to just put the banana in the middle of the muffin before baking it)
  10. Continue to bake an additional 10 minutes or until a toothpick inserted into the center of the muffin comes out clean.
  11. Enjoy warm out of the oven or cool
Recipe by Jackie Ourman at http://jackieourman.com/oatmeal-flax-muffins-gluten-free/