Apple Oat Muffins
Oats are a good grain alternative for those looking to cut excess carbs.Yield: 12 muffins
|2 cups||freshly ground certified gluten free oatmeal (rolled oats)|
|2 teaspoons||gluten free baking powder|
|1/4 teaspoon||baking soda|
|1 1/2 teaspoons||ground cinnamon|
|1/4 cup||firmly packed dark brown sugar|
|1/4 cup||plain, gluten free yogurt|
|1/2 cup||good quality 100% apple juice|
|2||lightly beaten large eggs plus one egg whites|
|4 tablespoons||light olive oils|
|1 cup||shredded apple (about one large apple - do not peel the apple)|
|1/2 cup||chopped walnuts|
|1 tablespoon||sugar and 1/2 teaspoon cinnamon to sprinkle on muffins (optional)|
Preheat oven to 350°
Use a food processor to process 2 cups of certified gluten free oats into oat flour. Depending on the size of your grinder, you may have to do this in batches.
Place oat flour, baking powder, baking soda, brown sugar and cinnamon in a mixing bowl. Whisk to blend.
Lightly beat eggs in a small bowl. Add yogurt, apple juice, oil and vanilla. Whisk to blend and pour into bowl with dry ingredients. Stir to thoroughly blend.
Fold in shredded apple and walnuts. Stir just until blended.
Line muffin pan with paper liners, or lightly grease pan and fill each muffin cup about 3/4 full.
Bake for 16 minutes or until a toothpick inserted in the center of muffin comes out clean.
Sprinkle hot muffins with cinnamon sugar mixture and allow muffins to cool for about 10-15 minutes before serving.