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!
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.
Add the egg and vanilla extract; whisk just until combined. Do not overbeat. Set aside for 20 minutes.
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.
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