As I’ve discussed in the past, I’m on an on-going quest for quick, simple, and different breakfast foods. More than any other meal of the day, I’m totally prone to getting into a morning-rut. It sort of makes sense, I suppose: it’s early, I’m hungry, and I’m on auto-pilot. Making a decision about what to eat just seems like an unnecessary task. So what’s a girl to do to avoid scrambled eggs every morning? Make muffins, of course!
I love muffins. They are handheld bites of happiness. Perhaps my favorite type of muffins are oatmeal muffins. As much as I enjoy plain old, flour-based muffins, those made with oatmeal are even better. I find them to be more filling, and it’s almost like having a bowl of oatmeal in a nice portable format. Honestly, they’re quiet reminiscent of those Quaker Oatmeal Squares I used to love to take with me on the bus to school when I war running late in the morning. Except these are cheaper, and gluten free, and the flavor possibilities are endless.
This recipe is for your classic oatmeal raisin combination. There’s just a bit of sugar, but the raisins give them plenty of sweetness. And the cinnamon and vanilla are warming and tasty. You can eat these muffins cold, but they’re even better if you heat them up in the toaster oven or microwave. Whether you’re actively searching for an easy and different breakfast, or just want something yummy, these are the muffins for you!
Oatmeal Raisin Muffins: Gluten Free & Vegan
- 1 ½ cups quick oats, divided
- ½ cup gluten free flour with xanthan gum
- 1 tsp additional xanthan gum
- ¾ tsp baking soda
- ½ tsp salt
- 1 ½ tsp cinnamon
- 1 cup almond milk
- 1 flax egg (1 tbsp flaxseed dissolved in 3 tbsp warm water)
- 1 tsp vanilla
- ¼ cup canola oil
- ¼ cup brown sugar
- ½ cup – ¾ cup raisins (tossed with flour to prevent them from sinking)
- Preheat oven to 375.
- Soak 1 cup oats in 1 cup almond milk. Set aside while you prepare the rest of the ingredients.
- Process remaining ½ cup oats into flour. Combine with flour, xanthan bum, baking soda, salt, and cinnamon.
- Beat together flax egg, oil, vanilla, and sugar until well combined. Add in soaked oats, and beat until the oats are incorporated.
- Slowly beat in dry ingredients until just combined.
- Stir in raisins and bake for 20 minutes, until a toothpick inserted into the center of the muffins come out clean.
- Cool on a wire rack and store in an airtight container.