These gluten free muffins have four grams of fiber each and are packed with flavor. To make the muffins, I used Bob’s Red Mill Oat Bran Hot Cereal, topped with old-fashioned oats to make a muffin perfect for breakfast or snacking. Oat bran cereal rather than oat flour naturally increases the amount of fiber with this less processed option providing the base ingredient of the muffins.
Oat bran cereal is available in grocery stores with a full line of Bob’s Red Mill products.
The oatmeal topping may be made with brown sugar or sprinkled with turbinado cane sugar. Turbinado sugar is partially refined, producing large, dry, crunchy golden crystals with a subtle caramel flavor.
Double Oat Gluten Free Muffins
These tasty gluten free muffins use uncooked oat bran hot cereal for a healthy dose of fiber with superior taste.
Ingredients
Instructions
- Heat oven to 400 degrees. Line muffin tin with 12 paper cups. Combine oat bran, ½ cup brown sugar, baking powder, salt and nutmeg. In a separate bowl, combine milk, egg whites, oil and vanilla. Combine with dry ingredients until moistened. Spoon into muffin cups almost full.
- In a small bowl, combine oats and 1 tablespoon brown sugar. Sprinkle evenly over batter in muffin cups.
- Bake 20 to 22 minutes or until golden brown.
Nutrition Facts
Calories
210Fat
6 gSat. Fat
1 gCarbs
33 gFiber
4 gNet carbs
30 gSugar
14 gProtein
14 gSodium
231 mgCholesterol
35 mg