Category Archives: muffins

Gluten Free Oat Muffins

gluten free walnut craisin oat muffin

Introducing perfect Gluten Free Oat Muffins!  Fluffy but hearty, delicious but not too sweet.  They’re perfect for breakfast (and freeze wonderfully!) or as a satisfying snack!

One of my customer wrote on my Facebook Page that her Orange Chocolate Chip Oat Muffins were “The best GF muffins ever!”  Ahh, mission accomplished over here at the GF Wife Bakery 🙂

$12/ half dozen jumbo muffins
$22/ full dozen jumbo muffins
Oat Muffins available in: Walnut Craisin, Orange Chocolate Chip, and Walnut Chocolate Chip.  Dairy free option available as well.

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Gluten-Free Orange Chocolate Chip Oat Muffins

I love a good hearty muffin.  Especially a nice chewy muffin with a faint orange flavor and studded with chocolate chips!

orange chocolate chip oat muffin

These muffins are made from fresh ground oat flour and whole oats, pecans, and orange extract.   We brought these camping and they provided lots of fuel for our 9 mile hike!

orange chocolate chip oat muffin 2

I urge you to make these for breakfast.  They are so easy to make.  And only have the slightest hint of sweetness so you don’t have to feel guilty.  Go on, whip up a batch!  {Or two… or three…}

orange chocolate chip oat muffin 3

Orange Chocolate Chip Oat Muffins    adapted from Amie at The Healthy Apple 

ingredients:

  • 2 cups gf oat flour
  • 1 cup whole rolled gf oats
  • 1 tsp baking soda
  • 1 tsp salt
  • 2 tsp cinnamon
  • 2 eggs
  • 1/3 cup coconut oil
  • 3/4 cup almond milk (or milk of your choice)
  • 2 TB apple cider vinegar (or lemon juice)
  • 1-2 TB orange extract or 2 TB orange zest (I use 2 TB)
  • 1/8 – 1/2 cup agave or coconut sugar (amount depends on your sweetness level)
  • 1/2 cup chocolate chips
  • 1/2 cup chopped pecans or walnuts (optional)

method:

  1. Preheat oven to 350 F.
  2. Measure out 3/4 cups almond milk or milk of your choice and mix in apple cider vinegar or lemon juice.  Let sit for 5 minutes.
  3. Blend 2 cups whole rolled gf oats in blender.  Save 1 cup whole rolled oats.
  4. In large bowl mix all ingredients together except for chocolate chips and nuts with a spoon.
  5. Fold in chocolate chips and nuts.
  6. Pour batter into greased muffin tins or paper cups.  Makes 6 jumbo muffins (bake 35 minutes) or 12 regular muffins (20-25 minutes).
  7. Cool and enjoy!

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Banana Energy Muffins

  I think most would agree that traveling is quite tricky when one has to be gluten free or has any food sensitivities.  I hate not being able to cook in my own kitchen.  My own clean kitchen.  Stocked with all my favorite and safe ingredients.
  So I’m learning to plan ahead so I don’t starve (or more importantly get cranky).
  I made these yummylicious banana energy muffins a few days before our great big Cali Road Trip.  

  I basically followed All Day I Dream About Food’s recipe for Banana Flax Chocolate Chip Muffins.  (click link for exact recipe!)  The only things I changed was I measured a scant 1/4 cup sugar (and omitted the stevia) and used almond milk.

  These muffins were SO good!  They helped get me through the yucky hotel complimentary breakfasts for the first few days.  They froze well and survived multiple travel days within a cooler.  A perfect travel food.  

  The only problem?  They were so tasty they didn’t last too long into the road trip…