Gluten-Free Oatmeal Raisin Muffins
These hearty muffins make a wonderful "grab-and-go" breakfast as well as a good snack. You can add one-third of a cup of chopped pecans or walnuts to the batter for additional nutrients and texture, if desired.
Serves: 12Hands-on: 20 minutesTotal: 40 minutesDifficulty: Easy
- 1 cup gluten-free rolled oats
- ⅔ cup brown rice flour
- ⅔ cup arrowroot starch
- ¾ cup plus 2 Tbsp. sugar, divided
- ½ tsp. xanthan gum
- 2 tsp. ground cinnamon, divided
- ½ tsp. baking powder
- 1 tsp. baking soda
- ¼ tsp. salt
- 2 large eggs
- 1 cup almond milk
- 1 Tbsp. vanilla extract
- ½ cup olive oil
- ¾ cup raisins
- Preheat oven to 350°F. Place paper liners in a standard muffin pan. Grease liners with nonstick cooking spray and set aside.
- In the bowl of a food processor, process rolled oats until they form a powder.
- In a large bowl, whisk together brown rice flour, arrowroot starch, oat powder, ¾ cup sugar, xanthan gum, 2 teaspoons cinnamon, baking powder, baking soda, and salt. In a medium bowl, whisk together the eggs, almond milk, vanilla extract, and olive oil. In a small bowl, combine the remaining 2 tablespoons sugar with the remaining 1 teaspoon cinnamon.
- Pour the wet ingredients into the dry ingredients and mix to combine. Fold in the raisins. Scoop the batter into the prepared liners to ⅔ full. Sprinkle the tops with cinnamon and sugar mixture.
- Bake for 18–20 minutes until muffins are golden-brown and a toothpick inserted in the middle comes out clean.