Without eggs, these muffins only rise a little in the oven. In spite of this, the finished texture is tender and not heavy.
Notes: These muffins use dairy-free milk. Use whichever milk replacement (soy, almond, rice) fits your diet. If you aren't vegan or dairy-free, regular milk works well. When selecting oatmeal for the recipe, be sure to purchase gluten-free oats. I used Bob's Red Mill.
- 1 cup (8 ounces) water
- 1/2 cup (1.75 ounces) gluten-free rolled oats
- 1 cup (about five ounces) brown rice flour
- 3/4 cup (about 5 ounces) packed dark brown sugar
- 1/2 cup (about 2.5 ounces) sorghum flour
- 1/4 cup (about 1 ounce) ground flax meal
- 1/4 cup (about 1 ounce) tapioca starch
- 1 tablespoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/4 teaspoon ground nutmeg
- 3/4 cup dairy-free milk
- 1/2 cup (4 ounces) unsweetened applesauce
- 2 tablespoons vegetable oil
- 1 teaspoon vanilla extract
In small saucepan, bring water to boil over high heat. Add oats. Reduce heat to low and cover. Cook until oatmeal is thick and tender, about ten minutes. Remove from heat and allow to cool.
Adjust oven rack to center position and preheat oven to 400°F. Line 16 muffin cups with paper liners or grease with non-stick cooking spay. In medium bowl, whisk together brown rice flour, dark brown sugar, sorghum flour, ground flax meal, tapioca starch, baking powder, cinnamon, salt, and nutmeg. Add cooked oatmeal, dairy-free milk, applesauce, vegetable oil, and vanilla extract. Whisk until batter forms. Spoon batter into prepared muffin cups,about 2/3 full. Bake until golden brown. A cake tester inserted into the center of a muffin should come out clean, about 20 minutes.
Allow muffins to cool in pan for three minutes. Turn muffins out onto a wire rack to finish cooling. Store muffins on the counter, covered, for up to three days. Cooled muffins freeze well for up to six weeks.