Gluten-Free Oatmeal Muffins recipe

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Ingredients

1 cup gluten-free oats
1 cup buttermilk
1 cup gluten-free all-purpose baking flour
1 tablespoon baking powder
1 teaspoon baking soda
½ teaspoon xanthan gum
½ cup brown sugar
⅓ cup shortening
1 egg

Nutrition Info

163.5 calories
carbohydrate: 23.4 g
cholesterol: 14.5 mg
fat: 7.1 g
fiber: 2.1 g
protein: 3.2 g
saturatedFat: 1.7 g
servingSize: -
sodium: 261.2 mg
sugar: 10.3 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Soak oats and buttermilk in a bowl for at least 1 hour, to overnight.

  2. Preheat the oven to 375 degrees F (190 degrees C). Grease a 12-cup muffin tin.

  3. Combine flour, baking powder, baking soda, and xanthan gum in a bowl.

  4. Combine brown sugar, shortening, and egg in a second bowl, beat with an electric mixer until smooth and creamy. Add flour mixture and soaked oats and stir until combined. Fill the prepared muffin cups 2/3 full with batter.

  5. Bake in the preheated oven until tops spring back when lightly pressed, 15 to 20 minutes.

Recipe Yield

12 muffins

Recipe Note

This is a family recipe that I reworked after going gluten free. By soaking the oatmeal overnight, it makes prep in the morning a breeze and everyone loves these soft muffins warm out of the oven!

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