Gluten Free Breakfast Muffin | Jan's Gluten Free

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.

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.