Delicious Gluten-Free Cereal Muffins Recipe
Are you tired of bland and boring gluten-free muffins? Want to add some excitement back into your breakfast routine? Look no further than this gluten-free cereal muffin recipe!
As a nutritionist and food blogger, I know the importance of eating healthy, organic, and allergen-free foods. But I also know the importance of enjoying what you eat. That’s why I’ve created this recipe for delicious and nutritious gluten-free cereal muffins.
These muffins are filled with wholesome ingredients like oat bran, rice flour, and dried fruit. They also use xanthan gum and tapioca flour as substitutes for wheat flour to make them completely gluten-free. Not only are they tasty, but they are also a great way to start your day feeling energized.
So why settle for less when it comes to breakfast? Try out my gluten-free cereal muffin recipe and taste the goodness for yourself!
Why You’ll Love This Recipe
Are you tired of bland, tasteless gluten-free muffins? Look no further than this gluten-free cereal muffin recipe! Not only is it gluten-free, but it’s also dairy-free and packed with healthy ingredients.
One reason you’ll love this recipe is its versatility. You can customize these muffins by adding in your favorite fruits, such as pears, apples, raisins, or dried cranberries. The possibilities are endless, so you can have a different delicious variation every day of the week.
Another reason to try out these muffins is their nutritional value. With the addition of bran flakes and rice bran, they are an excellent source of fiber that will keep you feeling full throughout the day. Chia seeds and flaxseed add a boost of omega-3 fatty acids to support a healthy heart and brain function. Plus, by using non-dairy milk substitutes like almond milk or soy milk, these muffins are perfect for those with lactose intolerance or who follow a vegan lifestyle.
Finally, this recipe produces muffins that are not only healthy but also delicious! The combination of cinnamon and nutmeg provides the perfect warmth and spice to complement the sweetness of any added fruit. If you’re feeling indulgent, try adding a handful of chocolate chips or topping with melted butter for a special treat.
In sum, if you crave wholesome yet tasty baked goods, these gluten-free cereal muffins will be sure to become your new go-to recipe.
Ingredient List
Dry Ingredients
– 2 cups of gluten-free flour blend (Bob Red Mill 1 to 1 baking flour)
– 1 cup of gluten-free oat bran
– 1 cup of rice bran flakes
– 1/2 cup of tapioca flour
– 3/4 cup of coconut sugar
– 2 tsp. of baking powder
– 1 tsp. of baking soda
– 1/2 tsp. of salt
– 3 tbsp. of ground flax seeds
Wet Ingredients
– 1 egg
– 1 cup of almond milk or non-dairy milk substitute
– 1 cup of non-dairy yogurt or regular plain yogurt
– 2 tbsp. of canola oil or melted butter
– 1 tsp. of pure vanilla extract
Additional Mix-ins
Feel free to add your choice or a mix of the following suggestions
– handfuls of chopped fresh pears, apples, raisins, dried cranberries or a combination
– a tablespoon each cinnamon and nutmeg for bold flavors
– chia seeds or diced dates for a little crunch
These ingredients make up the best gluten-free and dairy-free baked muffin around! The gluten-free flour blend is made with xanthan gum so there’s no need to worry about a substitute like you might with other flours. The use of oat and rice bran adds important fiber and texture to these muffins too. Dive in with flavorful mix-ins that provide more nutrients like fresh fruits and nuts!
The Recipe How-To
Now that you have read the ingredients list, it’s time to bake these delicious and healthy Gluten-Free Cereal Muffins. This recipe is super easy to make and requires only a few steps.
Step 1: Preheat and Grease
Preheat the oven to 375°F (190°C). Then, use margarine or any other type of oil to grease your muffin tins.
Step 2: Combine Dry Ingredients
In a large mixing bowl, combine 2 cups of gluten-free flour, ⅓ cup of almond flour, 1 cup of oat bran, ½ cup of rice bran, ½ cup of ground flaxseed, 1 tsp of baking powder, and 1 tsp of baking soda.
Step 3: Combine Wet Ingredients
In another mixing bowl, whisk together 2 eggs, 1 tsp of pure vanilla extract, 3 tbsp of melted butter or canola oil, ¾ cup of milk or non-dairy milk substitute, and ¾ cup of plain yogurt.
Step 4: Mix
Add the wet ingredients mixture into the dry ingredients bowl and mix thoroughly.
Step 5: Add Cereal
After mixing, fold in the bran flakes until they are evenly distributed within the batter. You can also add your favorite gluten-free cereal instead.
Step 6: Bake
Scoop about a tablespoon and place it in each muffin cup. Make sure they are about three-quarters full before baking for approximately 25 minutes.
When you notice that they are golden brown or a toothpick comes out clean after inserting it into one muffin, you will know that these healthy and delicious gluten-free cereal muffins are ready to savor.
Enjoy!
Substitutions and Variations
When it comes to baking, there is always room for experimentation and customization. Here are some substitutions and variations you can try with this gluten-free cereal muffin recipe:
1. Flour blend: While the flour blend listed in the recipe works great, you can also experiment with your favorite gluten-free flour blends. Just make sure they include xanthan gum or another binding agent to hold the muffins together.
2. Non-dairy milk substitute: If you’re avoiding dairy, you can easily swap out the milk for a non-dairy alternative like almond, soy, or coconut milk.
3. Fruit mix-ins: The dried fruits in this recipe can be swapped or mixed-and-matched with other options like chopped apple, pear, or pineapple. You could even add some shredded carrot or zucchini for some extra nutrients and flavor.
4. Nut butter: Swap out the margarine or canola oil for nut butter like almond or peanut butter for a different flavor profile.
5. Chia seeds: Add a tablespoon of chia seeds to this recipe for an extra boost of fiber and omega-3 fatty acids.
6. Chocolate muffins: Add ½ cup of unsweetened cocoa powder to this recipe to make delicious chocolate muffins.
7. Banana muffins: Swap out the dried fruit for 2 mashed bananas and add 1 tsp cinnamon for banana nut muffins.
8. Applesauce muffins: Replace the margarine with 1/2 cup of unsweetened applesauce and bake the muffins shortly longer than usual to enjoy apple-flavored fluffy muffins!
Remember that these substitutions might result in slightly different textures or flavors than the original recipe, so don’t be afraid to experiment until you find what works best for you!
Serving and Pairing
These gluten-free cereal muffins are so versatile that they can be served at any time of the day. For a healthy breakfast, pair them with a cup of dairy-free milk substitute or a dairy-free yogurt, sliced fruits like pears or apples, and some nuts for added protein. The subtle sweetness of the muffins also makes them an excellent pairing for afternoon tea or coffee.
If you’re feeling adventurous, try topping your gluten-free cereal muffin with some almond butter, mashed bananas, or chia seed jam for an extra flavor boost. These muffins also work well as a portable snack when you’re on the go.
For an indulgent twist, these muffins also make great additions to desserts. Dice them up and mix them with some chocolate chips to create decadent chocolate muffins or sprinkle some cinnamon and sugar over the tops before baking for the perfect dessert-like apple muffins. Alternatively, use them as the base for a fruity pebbles parfait or crumble them over ice cream for an irresistible sundae.
With their hearty texture and subtle taste, these gluten-free cereal muffins are possibly the best gluten-free bran muffin around. They work well with many different serving options and pairings.
Make-Ahead, Storing and Reheating
Once you’ve whipped up a batch of these delicious gluten-free cereal muffins, you may want to store some for later or make them ahead of time. Lucky for you, these muffins hold up well when stored properly.
To make these muffins ahead of time, simply prepare the batter and pour it into the muffin tins. Cover with plastic wrap and keep in the fridge overnight. In the morning pop them into the oven and have warm freshly baked muffins in no time.
If you want to store them after baking, be sure to let the muffins cool completely before storing them in an airtight container. These make a great on-the-go breakfast or snack and can be enjoyed for up to three days at room temperature or up to a week in the refrigerator.
When it comes to reheating your muffins, there are a few different methods that work well. If you want your muffin to retain its crispness, heat it in the toaster for a couple of minutes on a light setting. Alternatively, microwave your muffin on high for 15-20 seconds.
Overall, these gluten-free cereal muffins are perfect for busy mornings or as an easy grab-and-go snack. Whether you’re making them ahead of time or simply packing them away for later, these muffins stay fresh and tasty for days.
Tips for Perfect Results
To ensure that your gluten-free cereal muffins turn out perfectly, here are some helpful tips to keep in mind:
Firstly, use a good quality gluten-free flour blend that contains xanthan gum. If your blend doesn’t have xanthan gum, add 1/4 tsp per cup of flour. This will help bind the ingredients and give the muffins a less dense texture.
Secondly, don’t overmix the batter. Mix the batter until all the ingredients are just combined. Overmixing can make the muffins tough and chewy.
Thirdly, soak the raisins and dried cranberries in boiling water for at least 10 minutes before using them in the recipe. This will plump them up and prevent them from drying out during baking.
Fourthly, use a non-dairy milk substitute such as almond milk or coconut milk rather than regular milk to make these muffins dairy-free. This substitution won’t affect the taste and texture of the muffins.
Fifthly, if you want to add more fiber to your muffins, try substituting some of the gluten-free flour with ground flaxseed or chia seed. These ingredients are packed with fiber and nutrients and will not only make your muffins healthier but also tastier.
Sixthly, if you want to make these muffins more wholesome, try adding some grated pears or apples to the mix. These fruits will add natural sweetness and moistness to the muffins.
Finally, watch your oven closely while baking these muffins. They tend to bake faster than regular bran muffins due to the absence of gluten. Therefore, remove them from the oven as soon as they are golden brown on top.
By following these simple tips, you can ensure that your gluten-free cereal muffins turn out perfect every time!
FAQ
Before we conclude this gluten-free recipe for cereal muffins, let’s take a look at some frequently asked questions. These inquiries may address some of the concerns you have about baking muffins that are free from gluten, dairy, and other allergens. So to make sure you get the most out of this recipe, let’s dive into these essential queries.
What is the best gluten free flour for muffins?
If you are into gluten-free baking, then you must have heard of the versatile brown rice flour. It is one of the most commonly used flours in this type of baking due to its light, finely textured and slightly gritty consistency. Brown rice flour itself has a mild taste that can be easily complemented with other flours to achieve an impeccable gluten-free baked product.
What is a gluten free substitute for wheat bran?
Looking for an alternative to wheat bran in your muffins? Gluten-free stabilized rice bran might be just what you’re looking for! Not only does it serve as a great substitute, but it also offers the added bonus of being gluten-free.
What can I use instead of bran flakes for gluten free?
Looking for a scrumptious way to switch up your morning meal? Trade in your usual bran-based cereals and try out Chia seed bran or pysllium instead! These options not only taste great but are also gluten-free, making for a healthy and satisfying breakfast.
How do you make gluten free muffins less dense?
When making gluten-free baked goods, it’s common to add additional liquid to improve texture and consistency. However, it’s crucial to ensure that this extra moisture is removed during the baking process, otherwise your end result may become dense or gummy. To prevent this, it’s recommended to bake for a longer period of time.
Bottom Line
In conclusion, this gluten-free cereal muffin recipe is not only delicious but also full of healthy ingredients that your body will thank you for. These muffins are perfect for breakfast on-the-go, a midday snack or even as dessert at the end of the day. With simple substitutions and variations, you can customize this recipe to your liking and dietary needs.
I highly recommend using high-quality ingredients to achieve the best results in terms of taste and nutrition. Also, make sure to follow the tips listed in this recipe to ensure that your muffins come out perfectly every time.
As a food blogger and nutritionist, I believe that wholesome foods can and should also be delectable. This gluten-free cereal muffin recipe is a perfect example of how you can eat healthily without compromising on flavor or texture. Give it a try, and I’m confident that these muffins will become a staple in your household!
Gluten Free Cereal Muffins Recipe
Ingredients
- 1 cup rice flour
- 3/4 cup potato starch
- 1/4 cup tapioca flour
- 4 teaspoons xanthan gum
- 1 tablespoon baking powder
- 1 1/2 teaspoons cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon salt
- 1 cup milk or 1 cup non-dairy milk substitute
- 1 egg
- 1 teaspoon pure vanilla extract
- 1/3 cup canola oil
- 1 medium pears or 1 medium apple, peeled and chopped
- 1/2 cup raisins or 1/2 cup dried cranberries
- 1 cup boiling water
- 2 cups cereal (I used Enjoy Life Cinnamon Crunch granola)
Streusel topping (optional)
- 1/4 cup rice flour
- 1/2 teaspoon cinnamon
- 2 teaspoons margarine, softened
Instructions
- Preheat oven to 400° F and line two 12-muffin cup pan with paper cups.
- In a small bowl, pour the boiling water over the raisins or dried cranberries and allow to soak for 10 minutes or until very plump; drain and set aside.
- In a large mixing bowl, combine the first eight ingredients; make a well in the center.
- In a medium bowl, whisk the milk with the egg and vanilla; add the oil and cereal. Allow to rest for 5-10 minutes or until the cereal absorbs the liquid.
- Meanwhile, mix streusel topping ingredients in a small bowl and set aside.
- Pour the milk and cereal mixture into the center of the dry ingredients and stir just until combined.
- Fold in the chopped fruit, soaked and drained raisins or cranberries and spoon batter into the prepared muffin pans, filling cups about 2/3 to 3/4 full. Top with streusel mixture, if desired.
- Bake in the center of the preheated oven for 15-20 minutes or until a toothpick inserted in the middle of a muffin comes out clean.
- Remove muffins from pans to wire rack and allow to cool completely.
- Serve immediately or place in zipper bag and freeze for future use.
Add Your Own Notes
Nutrition
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