GF Oat Muffins with Raisins and Walnuts

Breakfast has never tasted so good with these sweet, wholesome muffins!

Oat Muffins Cover

Here’s the golden rule at our house: When making muffins, make three batches.

Too bad I never follow my own rules, I really should! These muffins are a quick seller for breakfast or for a snack. The first time I made them, my husband took them to work. He said they were so yummy that he shared some with his coworkers. When they liked them, he realized his mistake and hide them for himself! Quick seller.

Oat Muffins A

The best part, they are gluten free, wholesome and healthy! Did I mention easy to make? I’m not a baker by any means…really, I’m not. If it doesn’t involve two bowls mixing dry and wet ingredients together, I’m pretty much at a loss. I rarely take out my Kitchen Aid mixer. What a bummer, but I appreciate the simplicity of things.

Oat Muffins

My family doesn’t mind that my baked goods aren’t made from a mixer. They just know the muffins are their favorite and make a delicious breakfast. I love having little clean up and how easy these are to put together. It’s a win-win!

Oat Muffins B

I used almond flour because its high in protein and low in carbohydrates and low in sugars. Mixed in gluten free oats for texture and added raisins for sweetness and the brain power of walnuts. For even more sweetness, maple syrup was added and held together by the incredible, edible egg.

Oat Muffins C

Absolutely tasty and of course, you have already been warned – make two batches. 🙂

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GF Oat Muffins with Raisins and Walnuts
Print Recipe
Breakfast has never tasted so good with these sweet, wholesome muffins!
Servings Prep Time
8 muffins 10 minutes
Cook Time
20 minutes
Servings Prep Time
8 muffins 10 minutes
Cook Time
20 minutes
GF Oat Muffins with Raisins and Walnuts
Print Recipe
Breakfast has never tasted so good with these sweet, wholesome muffins!
Servings Prep Time
8 muffins 10 minutes
Cook Time
20 minutes
Servings Prep Time
8 muffins 10 minutes
Cook Time
20 minutes
Ingredients
Servings: muffins
Instructions
  1. Preheat oven to 350 degrees and spray muffin tin with cooking spray or use coconut oil
  2. In a large bowl, combine flour, oats, cinnamon, salt, baking soda and powder.
  3. In a smaller bowl, combine banana, applesauce, maple syrup and egg.
  4. Pour wet ingredients into dry and mix. Fold in raisins and walnuts.
  5. Scoop into muffin tin and bake for 18-20 minutes until done. Let cool.
Recipe Notes

Note: You may have noticed that my muffins are square. I actually don't own a round muffin tin (gasp!) so I could make 9 muffins. You may be able to make more using a smaller, rounded muffin tin.

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