Gluten-Free Choc Chip Oatmeal Muffins

I took the original recipe found on this site and changed it up to be gluten-free and lower in sugar/fats. These muffins were highly praised, thinking these were too good to be gluten-free! I prefer to cut the fats and sugars in half by using applesauce and agave nectar.



Step: 1

Preheat oven to 350 degrees F (175 degrees C). Grease 12 muffin cups or line with paper muffin liners.

Step: 2

Beat brown sugar and butter together in a bowl; add egg and beat until creamy.

Step: 3

Whisk flour, cinnamon, baking powder, baking soda, salt, and allspice together in another bowl. Stir 1/2 the flour mixture into the butter mixture. Stir applesauce into butter mixture; mix well. Stir remaining 1/2 the flour mixture into butter mixture until just combined; add oats and chocolate chips. Pour muffin batter into prepared muffin cups.

Step: 4

Bake in the preheated oven until golden and the tops spring back when lightly pressed, about 25 minutes.


Per Serving: 195 calories; protein 2.1g; carbohydrates 29.9g; fat 8.9g; cholesterol 25.7mg; sodium 154.7mg.

The best flavour of the flour can make a real deal to your bread. Different brands do vary. Extra-strong or Canadian flours, which are naturally higher in gluten, may give you a best rise than standard bread flours – especially if you’re make wholemeal dough , which not always rise as well as clear bread.

To made this in a breadmaker , add all the ingredients to your breadmaker and follow the manufacturer’s instructions.

A bread first rising can be make in the fridge 24 hours . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great limit , as you can work it night before , then finish it off the next day.

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