Oatmeal Molasses Spice Breakfast Muffins

oatmeal molasses breakfast muffins

Oatmeal Molasses Spice Breakfast Muffins

1 Cup Gluten Free Quick Cooking Oatmeal

3/4 Cup GF Almond Flour

3/4 Cup Gluten Free All-purpose Flour ( I use Better Batter)

1/2 Teaspoon Xanthan Gum

1  1/2 Cups Packed Brown Sugar

2 Teaspoons Ground Cinnamon

1/4 Teaspoon Ground Cloves

1/2 Teaspoon Ground Nutmeg

1 Teaspoon Baking Soda

1 Tablespoon  Baking Powder

1/2 Cup Softened Butter ( or butter substitute )

1 Cup Water

3 Eggs Beaten

1/8 Cup Pure Molasses ( Unsulfured)

1 Cup Chopped Pecans

Preheat oven to 350*

In large mixing bowl whisk all dry ingredients together. Add softened butter, water, beaten eggs, and Molasses. Fold together with spatula then mix with electric mixer just until blended. Fold in pecans and let batter set while you prepare muffin tins with paper inserts.

Then fill each cup with approximately ¼ cup triggered scoop of batter. ( this should make 18 regular size muffins)

Bake for 25-30 minutes or until done. Insert tooth pick into center muffin. If it comes back clean, they are done. Remove from oven and add topping.

Topping :

1/4 Butter, Melted

1 Cup GF, additive free shredded Coconut

1 Cup Chopped Pecans

2 Tablespoons Molasses

2 Tablespoons Agave Nectar

Mix all ingredients in medium size bowl. Top each warm muffin with 1 Tablespoon of mixture then place muffins under broiler for 1-2 minutes to toast pecan topping. Remove and let cool before serving.

 

Gluten Free Red Velvet CupCakes

Gluten Free Red Velvet Cupcakes

GF Red Velvet Cupcakes

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With Chocolate Chips

 

2 Cups Good Quality All-purpose Gluten Free Flour with a gum already added (I use Better Batter or Tom Sawyer GF/Betty Crocker GF)

1 Cup Sugar

2 Teaspoons GF Baking Powder ( I use Clabber Girl)

1 Teaspoon Baking Soda

1/2  Tablespoon Pure Cocoa Powder

1 stick Salted Butter melted or softened

1 Tablespoon Pure Vanilla

¼ Cup water

2-14.5oz. Cans of Beets (I used Great Value Brand, or any brand with no artificial colors or flavors added)

3 Eggs or 2/3Cup 100% additive free Egg Whites

Optional 1 bag of GF chocolate chips

In medium size bowl whisk together flour, sugar, baking powder, soda, and cocoa.  Drain juice from cans and pour beets into a strainer and rinse excess brine from beets with cold water. ( this will measure out to about 2 Cups of chopped beets) Put rinsed beets into food processor and chop on high until beets are a pureed.  Add melted butter, vanilla, water and eggs and mix well. Add flour mixture, mix well so there are no lumps. (if you are using chocolate chips fold them in now)  Let set 15 – 20 minutes, to let rice flour absorb liquids.

When ready to bake.

Preheat oven to 325*F.

Using a triggered ice cream scoop (about ¼ cup) fill each cupcake liner with one scoop of batter. Bake for 25- 30 minutes or until wooden toothpick inserted into center cupcake, comes back clean. This will make about 18 regular cupcakes 12 of the large muffin size. When cool ice with cream cheese frosting.(recipe below)

 

Cream Cheese Icing                                                                                  

 8 ozPlain Preservative Free Cream Cheese ( Philadelphia)

1 Stick softened Butter

2 – 2 ½ Cups Pure GF Powdered Sugar

In food processor blend all ingredients until smooth.  Refrigerate until ready to use.

Coconut, Oatmeal, Quinoa Breakfast Muffins

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Coconut Oatmeal Quinoa Breakfast Muffins

(These are Gluten Free, Soy Free, and Dairy Free! Also High in Protein and Fiber)

1 Cup GF Oats

1 Cup Coconut Flour

1/2 Teaspoon Xanthan Gum

1 Cup Packed Pure Brown Sugar

2 Teaspoons Additive Free Ground Cinnamon

1/2 Teaspoon Additive Free Cloves

1/2 Teaspoon Additive Free Ground Nutmeg

1/2 Teaspoon Additive Free Ground Ginger

1 Teaspoon Baking Soda

1 Teaspoon GF Baking Powder

1/2 Cup Oil (or butter substitute)

1/2 Cup Water

3 Large Eggs Beaten

1/2 Cup Honey

1 Cup Cooked Quinoa ( I used the Tri-Color)

In large mixing bowl whisk together all dry ingredients including spices. In separate bowl beat oil, eggs, water, and honey together, then fold in cooked quinoa. Add this mixture to dry ingredients and mix well.

Pre-heat Oven to 350* Line large muffin tins with muffin papers and fill each to the top with batter. Bake for 25-30 minutes or until a toothpick inserted into the center muffin comes back clean.

Optional:Top with crumb icing below and place muffin pan back in oven under broiler for about 2-2 ½ minutes or until icing starts to bubble. Let cool and serve.                                                                                                                       Crumb Pecan Coconut Icing

1/2 Cup butter substitute or (1 stick melted butter)

1 Cup Packed Pure Brown Sugar

1 Cup Additive Free  shedded Coconut

1 Cup Chopped Pecans

Mix all ingredients and spoon on top of muffins.

Gluten Free Pumpkin Spice Muffins

Gluten Free Pumpkin CupcakesPumpkin Spice Muffins

¼ Cup Butter ( ½ stick) or oil

¼ Cup water

¼ Cup Milk

1 – 15 oz. Can 100% Pumpkin with no additives ( I use Libby’s)

2 Cups Tom Sawyer GF Flour/ Betty Crocker GF Rice flour Mix ( ½ & ½ )

Heat butter, water, and milk ( microwave 1 minute 5 – 10 seconds) just before boiling. Add Pumpkin, hot water, milk and butter to food processor mix and add flour. Mix just so there are no lumps. Let set for 20 – 30 minutes or refrigerate overnight.

2 Large Eggs

1 ½ Cups Sugar

1 Teaspoon Additive Free Nutmeg ( I like Morton Bassett)

1 Teaspoon Additive Free Cinnamon

½ Teaspoon Additive Free Ground Cloves

2 Teaspoons GF Baking Powder

1 Teaspoon Salt

1 Teaspoon Baking Soda

Preheat oven to 325*

In small bowl whisk sugar and all spices, making sure there are no lumps. Add eggs to GF flour and pumpkin mixture in food processor, blend then add sugar and spices. Mix well until all ingredients are blended. Do Not over mix. Using a triggered ice cream scoop (about ¼ cup) fill cups with one scoop of batter. Bake for 25- 30 minutes or until wooden toothpick inserted into center cupcake, comes back clean. This will make 18 cupcakes. Ice with Sugar and Spice Cream cheese icing.

Sugar and Spice Cream Cheese Icing                                                                                                                                                                                                                                 

 4 oz. Plain Preservative Free Cream Cheese ( ½ – 8 oz. package Philadelphia)

1 Stick softened Butter

1 Teaspoon Pure Vanilla

2 – 2 ½ Cups Pure GF Powdered Sugar

½ Teaspoon Additive Free Cinnamon

¼ Teaspoon Additive Free Nutmeg

¼ Teaspoon Additive Ground Cloves

In food processor blend all ingredients until smooth. Refrigerate until ready to use.

Jan’s Gluten Free Banana Chia Muffins

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Jan’s Banana Chia Muffins

Yeast Mixture

1/4 Cup room temperature Sweet Buttermilk

1/4 Cup luke warm water (be sure it isn’t over 110*)

1/4 Cup packed Pure Brown Sugar

1 Teaspoon Dry Active Yeast

Batter:

1 3/4 Cups Gluten Free All-Purpose Flour ( I used Better Batter )

1 1/2 Teaspoons GF baking powder

1/2Teaspoon Baking Soda

3/4 Cups Pure White granulated Sugar

2 Large Eggs beaten

1/2 Stick softened Butter (or ¼ cup GF oil)

2 Large Bananas or 3 small sliced and mashed

1/8 Cup Chia ground Seeds (Soaked in 1/8 cup warm water for at least 20 minutes)

1/2 Cup chopped Pecans (optional)

In glass container make the yeast mixture first. Add room temperature buttermilk, warm water, brown sugar, and yeast. Whisk together and set yeast mixture aside while you make batter. ( I like to set mine by the stove or in a warm place)

Preheat oven to 325*F.

In large mixing bowl whisk together flour, baking powder, baking soda, salt, and white sugar.  Using mixer on high, blend together flour mixture with beaten eggs, butter, and mashed bananas, and soaked chia seeds.  Add yeast mixture to batter and mix until completely blended don’t over mix. Let batter set for about 15 -20 minutes, then dip batter (about ¼ cup each ) into a greased nonstick muffin pan or cupcake liners. I like to use a triggered ice cream scoop. Bake for 25-26 minutes or until a tooth pick inserted in center cup comes back clean. When done remove from oven and let cool. This will make about 18 cupcake size muffins.  Enjoy!

Oatmeal Fruit Breakfast Muffins with Fruit Glaze

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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.

Fruit Glaze:

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.