Without the use of an electric mixer, you can make these tender, gluten free toasted oat muffins. Their robust oat flavor will make you a believer. The clusters of oats and nuts sweetened with a crunchy cinnamon-caramel coating are sweet and salty. Enjoy!
Gluten Free Toasted Oat Muffins
This small batch gluten free toasted oat muffins recipe is sure crowd-pleaser whether for breakfast, snack, or dessert. The crumble topping is such a treat.
For the Granola Cluster Topping:
- 1/4 cup gluten free old-fashioned rolled oats Bob’s Red Mill (21 g)
- 2-1/2 tablespoons Carla's Gluten Free All-Purpose Flour Blend or your favorite GF flour containing gum
- 2 tablespoons chopped walnuts
- 2 tablespoons chopped pecans
- 2-1/2 tablespoons light/golden brown sugar
- 1/2 teaspoons + 1/8 teaspoon ground cinnamon
- 1/8 teaspoon salt or less, to taste
- 1-1/2 tablespoons unsalted butter melted (or coconut oil or dairy free margarine)
For the Muffins:
- 1-1/2 tablespoons unsalted butter plus 3 tablespoons melted divided
- 1 cup old-fashioned rolled oats (90 g)
- 1 cup Carla's Gluten Free All-Purpose Flour Blend 134 g (or your favorite GF flour containing gum or gum substitute)
- 1/2 teaspoon salt
- 1/2 + 1/8 teaspoon baking powder
- 1/8 teaspoon baking soda
- 3/4 cup light/golden brown sugar packed (153 g)
- 1 cup milk (2% or higher or dairy free milk replacing 1 tablespoon with butter/margarine/coconut oil
- 1 large egg (or 2 tablespoons liquid from can of cannellini beans + 1 tablespoon butter or coconut oil or margarine
- 1/2 teaspoon pure vanilla extract
To Make the Granola Cluster Topping:
Combine all of the dry ingredients for the crumble topping in a bowl. Pour in the melted butter and stir using a fork; set aside.
To Make the Muffins:
Melt 1-1/2 tablespoons of butter in a 9-inch skillet, stirring constantly for 4 minutes or until the oats are fragrant and about half of them are golden brown.
Transfer to the toasted oats to a food processor (a small one is perfect, but a large will do). Process for about 30 seconds or until a fine meal forms.
Add the flour blend, baking powder, baking soda, and salt and pulse just long enough to combine; set aside.
In a large bowl, stir the sugar and 3 tablespoons melted butter until a creamy paste forms.
Add the milk and whisk until thoroughly combined.
Add the egg and vanilla extract; whisk just until combined. Do not overbeat. Set aside for 20 minutes.
Preheat the oven to 375⁰Oil and flour 7 cups of a 12-cup muffin pan.
After the 20 minutes of resting, using a spring-actioned scoop or 1/2 cup measuring cup, scoop the thick batter into the prepared muffin cups, filling each cup to the top. Bake for 22 25 minutes or until the muffins spring back when lightly touched or a toothpick inserted into the center of one comes out clean.
Remove from the muffins from the oven and set on a wire rack to cool 10 minutes in the pan.
Transfer the muffins directly to the wire rack to cool. Serve once cool. Freeze leftovers that will not be consumed within 24 hours.