Gluten Free Raspberry Oatmeal Muffins

Print Save Gluten Free Raspberry Oatmeal Muffins Recipe Embed Ingredients 1 cup Rolled Oats, uncooked 1/2 cup Light Brown Sugar, or 1/3 cup stevia baking blend 1 teaspoon Molasses, leave out if you're using brown sugar 1 cup Reduced Fat Plain Greek Yogurt 1/3 cup Unsweetened Applesauce 2 Egg Whites, 1 whole egg works, too 1 cup Gluten Free Baking Mix, I make my own using 1/4 cup oat bran, 1/4 cup almond flour, 1/4 cup golden flax meal, 1/4 cup coconut flour and 1/2 teaspoon psyllium husk; you can also use all purpose flour if you don't want to bother with making them gluten free 1/2 teaspoon Salt 1 teaspoon Baking Powder 1/2 teaspoon Baking Soda 1 cup Raspberries, tossed in 2 tablespoons coconut flour Directions Combine Wet Ingredients: Add oats, stevia baking blend, molasses, Greek yogurt, applesauce and egg whites to a medium bowl and mix very well. Set aside for 5 minutes to soak the oats. Mix Dry Ingredients: In the meantime, mix gluten free baking mix, salt, baking powder and baking soda in a large bowl until evenly combined. Preheat the oven to 400°F. Line a 12 cup muffin pan with paper liners. Combine the batter: Add the wet ingredients to the bowl with the dry ingredients and stir JUST until combined. 3-4 times stirring will do. Batter will be lumpy. Do not use a whisk! Use a wooden spoon or a rubber spatula. Fold in the flour coated raspberries with 2-3 stirs. Bake the muffins: Evenly divide the muffin batter between the prepared muffin cups (I like using a cookie scoop for mess-free work!). Bake on the middle rack for 20 minutes or until a toothpick inserted into the middle comes out clean. Cool the muffins: Cool the muffins in the pan for 5-10 minutes, then remove and cool completely on a cooling rack.   Notes To freeze, put into a freezer bag and label with the name and date. Freeze for up to 3 months. To defrost, place the closed bag into a colander and thaw on the counter overnight. Note: Once frozen, the taste of the flax seed will come through stronger than in freshly baked muffins. Recommended Cuisinart Stainless Steel Mixing Bowls OXO Good Grips 9-Inch Whisk USA Pans 12-cup Muffin Pan via Food Fanatic https://ift.tt/2JE7fNC Food Fanatic