Delicious Cinnamon Oatmeal Muffin Recipe for Breakfast
Welcome to my kitchen! As a nutritionist and food blogger, I am excited to share with you one of my favorite recipes for cinnamon oatmeal muffins. These muffins are not only gluten and dairy-free but also full of flavor and good-for-you ingredients.
For those who have special dietary restrictions or health concerns, finding delicious baked goods can be a challenge. But do not worry, these muffins are easy to make and perfect for everyone to enjoy. You might even forget that they are gluten and dairy-free!
Get ready to indulge in the warm aromas of cinnamon and apple while biting into a moist and fluffy oatmeal muffin. Whether it is for breakfast on-the-go or an afternoon snack, these muffins are perfect any time of the day.
So, put on your apron, preheat your oven, and let us get baking!
Why You’ll Love This Recipe
If you’re looking for a healthy and tasty snack to satisfy your cravings, these gluten-free and dairy-free cinnamon oatmeal muffins are the answer! Not only do they taste amazing, but they’re also packed with wholesome ingredients that will leave you feeling energized and satisfied.
With a perfect balance of cinnamon, oats, and brown sugar, these muffins make for a delicious breakfast, dessert or snack any time of the day. The recipe is gluten-free and dairy-free, making it suitable for anyone with food sensitivities or following a specific diet. Plus, the use of natural sweeteners and healthy fats ensures that each bite is both scrumptious and nourishing.
Made with simple ingredients like oat flour, rolled oats, flaxseed meal, vanilla extract and coconut oil, these muffins are easy to prepare without sacrificing taste. And the best part? You don’t need any fancy equipment! A good mixing bowl and some elbow grease are all you need to create these delectable treats.
Whether you’re hosting a brunch party, prepping breakfast for the week, or just looking for a little something sweet to indulge in without guilt — these cinnamon oatmeal muffins are the perfect option! So go ahead and give them a try; your taste buds will thank you!
Ingredient List
Let’s take a look at all the ingredients you will need to make these delicious Cinnamon Oatmeal Muffins.
Dry Ingredients:
- 1 cup gluten-free oat flour
- 1 cup rolled oats
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 tsp. ground cinnamon
- 2 tbsp. flax seed meal
Wet Ingredients:
- 1 cup non-dairy milk (almond, soy, oat, etc)
- 1 large egg
- 1/3 cup maple syrup or coconut sugar
- 1/4 cup coconut oil, melted
- 2 teaspoons pure vanilla extract
Optional Add-Ins:
You can add any of the following ingredients to your muffins to give them a little extra flavor and texture:
– 1/2 cup fresh or frozen blueberries
– 1/3 cup chopped fresh or dried fruits such as apples, raisins or cranberries
– 1/4 cup chopped nuts, such as almonds or pecans
Note: You can use any kind of non-dairy milk you like for this recipe. If you’re not gluten-free, feel free to substitute whole wheat flour for the oat flour.
Now that we’ve got our ingredients sorted, let’s get baking!
The Recipe How-To
Now that we’ve gone through the ingredient list, let’s get to baking some delicious Cinnamon Oatmeal Muffins!
Instructions:
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Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or grease and flour each muffin cup.
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In a large mixing bowl, combine 1 cup of oat flour, 1 cup of gluten-free rolled oats, ¼ cup of flax seed meal, 2 teaspoons of baking powder, 1 teaspoon of baking soda, ½ teaspoon of xanthan gum, ½ teaspoon of guar gum, 1 teaspoon of cinnamon, and a pinch of salt.
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In another bowl, beat together one egg and 1/3 cup of brown sugar until light and fluffy. Add in a ½ cup of unsweetened almond milk, 2 tablespoons of coconut oil (melted), and 1 teaspoon of vanilla extract.
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Stir the wet ingredients into the dry ingredients until just combined. Do not over-mix.
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Gently fold in any desired mix-ins like chopped apples or sliced bananas.
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Divide the batter evenly among the muffin cups, filling each one two-thirds full.
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Bake for approximately 18-20 minutes or until lightly golden and a toothpick inserted into the center comes out clean.
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Allow to cool for at least five minutes before serving.
Notes on Ingredients:
- If you don’t have oat flour, you can easily make your own by blending rolled oats in a food processor until they turn into a fine powder.
- You can substitute almond flour for oat flour if you want nuttier texture to your muffins.
- Make these muffins vegan by using a flax egg instead of a regular egg.
- Don’t have brown sugar? Use maple syrup instead for natural sweetness.
- Experiment with different mix-ins, like blueberries or grated carrots, to add a pop of color and flavor to your muffins.
Follow these simple steps and you will be rewarded with delicious Cinnamon Oatmeal Muffins that are not only gluten-free and dairy-free but also packed with nutrients!
Substitutions and Variations
One of the best things about this recipe is its flexibility to allow for substitutions and variations. Here are some options to make these cinnamon oatmeal muffins even more delicious:
– Gluten-Free Flour Alternatives: You can replace the oat flour with other gluten-free flour alternatives such as almond flour, rice flour or chickpea flour. Keep in mind that different flours will result in different textures and flavors.
– Egg Substitutions: If you prefer an egg-free version or want a vegan option, you can substitute each egg with one tablespoon of flax seed meal mixed with three tablespoons of water.
– Sugar Alternatives: Instead of using brown sugar, you can try using pure maple syrup, honey, coconut sugar or even stevia for a low-carb option.
– Oil Alternatives: If you are looking for a non-dairy substitute for coconut oil, you could try using olive oil or vegetable oil instead.
– Fruit Additions: For an extra burst of flavor, consider adding fresh or dried fruits such as apples, bananas, raisins or blueberries to your batter.
– Spice Substitutions: If you’re not a fan of cinnamon or if you want to mix things up, feel free to experiment with different spices such as nutmeg, ginger or cardamom.
By trying out different combinations of these substitutions and variations, you can create your own unique spin on these cinnamon oatmeal muffins that suits your taste perfectly. No matter what you choose, these gluten-free and dairy-free oat muffins are sure to be a hit!
Serving and Pairing
Warm, fluffy and wholesome, these cinnamon oatmeal muffins are versatile in terms of serving and pairing options. Whether you prefer these gluten-free and dairy-free oat muffins for breakfast or as an anytime snack, they definitely go well with a cup of hot tea or coffee- optimal for achieving the maximum comfort.
For breakfast, consider pairing the muffins with a protein-packed smoothie or juice to energize your day. You can also pair them with fresh fruits such as strawberries or blueberries as a healthy alternative to eggs and bacon.
When it comes to serving, try adding a dollop of homemade cashew cream or plant-based margarine for extra creamy goodness. If you are feeling indulgent, drizzle some maple syrup over the muffins for that extra touch of decadence.
If you’re hosting brunch, these oatmeal muffins will be a sure hit in a spread that includes mini quiches, sliced avocado and smoked salmon- all complimenting each other with small bites of savory and sweet flavors.
These cinnamon oatmeal muffins can also be incorporated into a creative dessert menu. Top with whipped coconut cream and fresh berries for an easy-to-make but exquisite treat.
In conclusion, these cinnamon oatmeal muffins are not only delicious on their own but can also be paired seamlessly with multiple dishes to make them even more enjoyable.
Make-Ahead, Storing and Reheating
One of the perks of this recipe is that it’s easily prepared in advance. You can whip up a batch of these delicious cinnamon oatmeal muffins to serve later or keep them stocked up for a quick breakfast on-the-go. These muffins are perfect for meal prepping as they can be made ahead and stored. They remain fresh and moist for several days, making your life easier and your snacking options tastier.
When properly stored in an airtight container or a freezer-safe bag, these cinnamon oatmeal muffins will last from three to four days at room temperature, and up to two months in the freezer. It’s best to let the muffins cool down completely before storage to prevent moisture build-up.
When you’re ready to enjoy your homemade muffins, you may reheat them in the microwave oven or the toaster oven for about 10-15 seconds depending on the wattage, until they reach the desired temperature. Be mindful not to overheat them as they will become dry.
If you decide to freeze these muffins, you can simply remove them from the freezer overnight and let them thaw out slowly. Once thawed, they will return to their original moist texture and remain flavorful.
In summary, these cinnamon oatmeal muffins are perfect for make-ahead breakfasts or snacks that can be enjoyed by everyone, including those who prefer gluten-free and dairy-free options. You can store them in different ways whether it’s room temperature or frozen, and then reheat them perfectly without losing their softness and flavor.
Tips for Perfect Results
When it comes to baking muffins, achieving the right texture and flavor can seem like an elusive goal. But fear not! I have some tips to help you achieve perfect results when making these delicious cinnamon oatmeal muffins.
Firstly, make sure to measure your ingredients accurately. This is especially important when working with gluten-free flours since they tend to be more finicky than regular wheat flour. A little too much or too little of any ingredient can throw off the balance of the recipe and negatively affect the final product.
Additionally, it’s crucial to evenly distribute the dry ingredients in your mixture. Use a whisk or a fork to thoroughly mix everything together, making sure the cinnamon, baking soda, baking powder, and any other dry ingredients are distributed evenly throughout the batter.
To help your muffins rise properly, add some xanthan gum or guar gum. These binders will help give structure to baked goods that don’t have gluten in them by emulating its properties.
Another key factor in getting fluffy muffins is not over-mixing. If you stir the batter too much, you’ll end up with tough and dense muffins. Mix everything together until all ingredients are just incorporated.
Lastly, don’t skimp on the baking time. The aroma of freshly baked muffins can be tantalizing and may tempt you to take them out of the oven early. Trust me; it’s worth waiting for them to bake until they’re fully done to get tender and moist muffins.
Remember these tips next time you make these cinnamon oatmeal muffins, and your results will always be spot on!
Bottom Line
As a nutritionist and food blogger, I have always emphasized the importance of incorporating healthy and organic foods into our diets. The Cinnamon Oatmeal Muffins recipe that I have shared with you today is not only delicious but also gluten-free and dairy-free, making it a perfect addition to your healthy lifestyle.
With its aromatic cinnamon flavor, wholesome oats, and natural sweeteners, these muffins are a perfect breakfast or snack option for anyone looking for a healthier alternative to traditional baked goods. You can easily customize this recipe to suit your preferences and dietary restrictions by trying out various substitutions and variations.
I hope that you will enjoy making and indulging in these muffins, as well as sharing them with your loved ones. Remember to follow my tips for perfect results, make-ahead options, and storing advice. Also, don’t hesitate to reach out to me if you have any questions or feedback.
Don’t forget to check out some of my other gluten-free and dairy-free recipes like Apple Cinnamon Oat Muffins or Blueberry Oatmeal Muffins. Together we can embrace healthy eating with delicious food!
Cinnamon Oatmeal Muffins (Gluten and Dairy Free) Recipe
Ingredients
- 1 cup gluten free rolled oats
- 1 1/4 cups rice milk (or other nondairy milk)
- 1/4 cup Earth Balance margarine (or butter if you tolerate it)
- 1/3 cup brown sugar
- 1 egg
- 1 teaspoon vanilla extract
- 1 cup gluten-free flour (see $notetemplate1$)
- 2 -4 tablespoons hemp protein powder (or other favorite protein powder)
- 4 tablespoons flax seed meal
- 1 teaspoon cinnamon
- 1 teaspoon xanthan gum or 1 teaspoon guar gum
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 2 -3 tablespoons cinnamon sugar
Instructions
- Preheat oven to 400°. Grease a 12-cup muffin tin.
- Combine the oats and the milk and let stand for 10 minutes.
- Meanwhile, in a large bowl, cream together the Earth Balance, brown sugar, egg and vanilla; add the oat mixture and stir to blend.
- Add the oat mixture and stir to blend.
- In a medium bowl, combine the flour, protein powder, flax meal, cinnamon, xanthan gum, baking powder, salt and baking soda; add to wet ingredients and mix well.
- Spoon the batter evenly into the muffin pan, filling about 2/3 full.
- Sprinkle each muffin generously with cinnamon sugar (this will make a crusty layer on top).
- Bake for 20-25 minutes. Let cool 5 minutes, then remove from pan and place on rack to cool, careful not to tip over and lose any topping.
Add Your Own Notes
Nutrition
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