Oatmeal Fruit Breakfast Muffins with Fruit Glaze
Besides being Gluten Free, these Muffins are low in sugar, fat, and dairy free!
1 1/2 Cups all purpose Gluten Free Flour ( with xanthan gum already added)
1 1/2 Cups GF Old Fashioned rolled Oats
1/2 Cup Dark Brown Sugar
1 Tablespoon GF Baking Powder
1/2 Teaspoon Baking Soda
1/4 Cup GF Oil
1/2 Cup Water
1/2 Cup unsweetened additive free Applesauce
3 Eggs beaten
1 Cup Fresh or Frozen Fruit (Blueberries, Sweet Cherries, etc. if you use large fruit like strawberries, you need to cube them into smaller pieces)
In large mixing bowl whisk together, flour, oats, sugar, baking powder, and baking soda. Add oil, water, applesauce, and eggs. Mix just until all dry ingredients are incorporated. Add fruit by folding into batter. Preheat oven to 325*F. Using a triggered ice cream scoop to fill paper cupcake holders with one scoop of batter (about ¼ cup each) . Or if you bake in a larger muffin pan use 2 scoops each. Bake for 25- 30 minutes or until wooden toothpick inserted into center muffin, comes back clean.
1 Cup pureed fruit
1/4 Cup water
1 Tablespoon powdered Sugar (optional)
In small sauce pan, heat ( on medium high heat) all ingredients, until mixture starts to boil. Turn heat to medium, stirring continually and cook for 2 minutes. Let cool slightly and dip each muffin into glaze, coating the entire muffin. Server for breakfast or snack.