The Sunday Recipe: Apple Cinnamon Oatmeal Muffins #glutenfree

Cinnamon Apple Oatmeal Muffins #glutenfree

I’d been craving cinnamon apple oatmeal one day but didn’t have a chance to get any so that weekend, when I decided to make oatmeal muffins, I thought, why not? I peeled then grated up a granny smith apple, added a teaspoon of cinnamon, and we had cinnamon apple oatmeal muffins. My daughter turned her nose up at them, but my husband and I enjoyed them thoroughly, and for a few days.

Ingredients

  • 1 cup rolled oats (quick or old fashioned)
  • 1 cup buttermilk
  • 2 eggs
  • 1/3 cup maple syrup
  • 1/3 cup light tasting olive oil
  • ¾ cup white rice flour (120 grams)
  • 2 tablespoons tapioca flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • 3/4 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1 apple, peeled and grated

Directions

  1. Preheat oven 400 degrees and spray or grease a 12 muffin tin.
  2. Place 1 tablespoon of lemon juice or vinegar in a measuring cup then fill to the one cup mark with milk. Allow to sit for 10 minutes. (This is a substitute for 1 cup buttermilk.)
  3. Combine oats and buttermilk. Allow to sit for 10 minutes.
  4. In a measuring bowl, whisk eggs.
  5. Add maple syrup.
  6. Mix in light olive oil.
  7. Add white rice flour, tapioca flour, baking powder, baking soda, cinnamon, and salt.
  8. Peel and grate apple then add to batter immediately.
  9. Divvy up into a 12-muffin pan.
  10. Bake at 400 degrees for 20 to 25 minutes.
  11. Allow to rest for 5 to 10 minutes before running a thin knife around edge to lift out.
  12. Enjoy!

The Sunday Recipe: Non-Traditional Irish Soda Bread Muffins

This is definitely not what you would call a “traditional” Irish soda bread.

I started out with a muffin recipe from A Spicy Perspective, which can be found here – ttps://www.aspicyperspective.com/irish-soda-bread-muffins/ – if you want a recipe that uses regular flour.

Then I started making my substitutions to create something gluten free and a little more friendly for me. Here’s what I came up with. It’s similar, in some ways, but also different. However, my husband and I agreed that it was delicious – buttery, sweet, and tender. (I actually think he liked it better than regular Irish soda bread.)

If you give it a try, let me know how you like it.

Paleo Irish Soda Bread Muffins

Ingredients

  • ½ cup unsalted butter, gently melted
  • 1 egg plus 1 egg white
  • 1/3 cup maple syrup
  • 1 cup buttermilk
  • 1 cup almond flour
  • ½ cup tapioca flour
  • ¾ teaspoons baking soda
  • 1 ¼ teaspoons baking powder
  • ¾ teaspoon sea salt
  • 1 cup coconut flour, sifted to break up clumps
  • 1 cup raisins, plumped in hot water and drained (I used golden raisins.)

Directions

  1. Plump your raisins in hot water for 20 minutes then drain.
  2. Preheat the oven to 350.
  3. Prep 18 muffin wells with cooking spray or paper liners. (I have a 12 cup and two 6 cup tins so I used one large and one small.)
  4. Cut up the butter and warm it gently in the microwave, stirring to melt every minute or so. Set aside.
  5. Whisk the egg with the maple syrup.
  6. Add in the buttermilk.
  7. Add the almond flour, tapioca flour, baking soda, baking powder, and salt.
  8. Stir in the melted butter.
  9. Add the coconut flour and raisins last, folding to combine quickly but gently. (Coconut flour has a tendency to stiffen dough quickly.)
  10. You will have a fluffy dough. Spoon gently into the prepared tins. (This won’t puff a lot when baking so you don’t want to deflate the air you have in there.)
  11. Bake for 20 minutes.
  12. Allow to cool at least 10 minutes before serving.
  13. Enjoy!