These cinnamon raisin oatmeal muffins can be made with or without gluten and dairy. They are also naturally soy-free. They are PACKED with flavor, and are actually pretty healthy, as well. They can be made even more healthy by replacing the brown sugar with honey, agave or even stevia. They can also be made egg-free by using this egg replacer.
These little delights were an experiment gone right! I had never tried to make muffins from scratch without a recipe before. Although it can be intimidating, it really isn’t all that hard to come up with your own recipe.
Here’s how I do it:
First, I measure out my dry ingredients. The only reason I measure is so I will be able to replicate the recipe if it turns out well! For this recipe, I used several types of flours to get the right consistency. I had a general idea of the ratios from having made pancakes and bread from other recipes.
Then, I add the eggs and vanilla. Once those are in, it’s just a matter of pouring in your milk or milk substitute a little at a time until you get the right consistency in your batter.
I really wanted these to be healthy oatmeal muffins, so I wanted to use as much oat flour and whole oats as possible. I have learned, however, that if you use only oat flour as opposed to a white flour, the end result is a very dense muffin.
For this reason, I used some Bob’s Red Mill 1:1 Baking Flour as well. Find it here: Gluten free flour blend I also prefer to use the Bob’s Red Mill brand of gluten free oats and gluten free oat flour. I like the quick cooking oats, but if you want more texture, you can use the rolled oats.
These muffins can be made in ANY FLAVOR! They would be great with blueberries, apples, cherries, strawberries, or any other fruit you would like. Just remember that some fruits can add extra moisture to the mixture, so you may need to cut back on your other liquid ingredients. One way to avoid that problem would be to use dried fruits instead of fresh.
If you want the muffins to be even fluffier still, you could separate the egg whites from the yolks and whip the whites to be be folded in at the end. I didn’t bother doing that, and I was still happy with the texture. (The kids approved, too!) 🙂
These muffins also freeze very well, so you can make a huge batch and have them on hand for breakfasts or snacking whenever you desire! This recipe makes about 33 standard size muffins.
I hope you enjoy this recipe, and as always, please feel free to email me at firstname.lastname@example.org with any comments or questions you may have!
- 3 cups Gluten Free Flour (I use Bob's Red Mill Gluten Free 1:1 baking flour)
- 1 cup Gluten Free Oat Flour (I use Bob's Red Mill brand)
- 1 cup Gluten Free Oats (I use Bob's Red Mill quick cooking oats)
- 1 cup dark brown sugar (you can use light brown sugar or sugar replacer, if desired)
- 3 tsp. baking powder
- 2 tsp. baking soda
- 1 tsp. salt
- 1 & 1/2 Tbsp. cinnamon
- 3 eggs
- 2 tsp. gluten free vanilla extract (I use McCormick)
- 3 & 1/2 cups milk or ricemilk (I use Trader Joe's vanilla ricemilk)
- 1 & 3/4 cups raisins
- cupcake wrappers, cooking spray or butter for greasing pans
Preheat oven to 375 degrees F.
Combine all dry ingredients, except for the raisins.
Add wet ingredients and stir until evenly distributed.
Fold in the raisins.
Spoon batter into GREASED muffin tins or line the tins with cupcake wrappers. Fill the cups about 3/4 of the way full.
Bake muffins at 375 for about 17 minutes or until cooked through.
Note: If using cupcake wrappers, allow muffins to cool completely before attempting to remove them. Otherwise they will stick and tear the muffin.