It’s easy enough to make these #glutenfree by using certified #glutenfree oats and oat flour in place of the oat bran. With only three tablespoons each of honey and margarine, these are #lowsugar and #lowfat but full of goodness.
Spray muffin tin with cooking spray. Preheat oven to 350F.
Whisk together in large bowl:
3 T. margarine
3 T. melted honey
1 tsp. vanilla
1/2 c. mashed banana (about one large)
1/2 c. plain non-fat yogurt
Mix together in a separate bowl:
1 c. oat bran
1 c. oats
1 1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1/2 tsp. cinnamon
1/4 – 1/2 c. chopped nuts
1/2 cup chocolate chips (optional)
After mixing dry ingredients thoroughly, add to wet ingredients and combine until just moistened. Fill muffin cups about one-half full. Bake at 350 for 20 minutes. Cool in pan for 10 minutes then remove from pan. Yield: 12 muffins
Gluten free blueberry-banana muffins are made with ground almonds in place of flour.
2 cups raw almonds, finely ground
1/4 c. ground flax
1/2 c. sugar
1 tsp. baking powder
1 T. cinnamon
1 ripe banana
2 large eggs
1/2 c. plain yogurt
1/4 c. water (can use 1/4 oil instead)
2 tsp. vanilla
1 cup fresh or frozen blueberries
Preheat the oven to 325F and grease a muffin tin. Combine dry ingredients in large bowl. In another bowl, mash the banana until smooth then add the rest of the wet ingredients except the blueberries. Whisk well together. Transfer the wet ingredients to the dry ingredients and mix well. Fold the blueberries into the batter. Spoon into muffin cups filling about half full. Bake for 45 minutes or until toothpick inserted into the muffin comes out clean. Let stand in pan 10 minutes or so before removing. 12 muffins Tip: Ensure the almonds are finely ground. My batter was a bit too runny as my almonds weren’t finely ground, so I added 1/2 c. oat bran to thicken (a gluten free flour could be added instead of the oat bran, if necessary, to thicken.)
1 cup milk, soured with 1 T. vinegar (or use buttermilk)
1 medium ripe banana, mashed
5 T. maple syrup
1.5 T. oil
2 1/2 cups fresh pears, finely chopped
5 T. chocolate chips
Preheat oven to 375. Combine dry ingredients in large bowl.
Crack egg into a small bowl. Whisk. Add milk, banana, maple syrup, oil, and pears. Mix well. Add to dry ingredients, mix until just moistened. Fold in pears and chocolate chips. Fill muffin liners three quarters full.
Bake for 20 minutes or until toothpick inserted into a muffin comes out clean. About 16 muffins
1 c. oat flour (I pulsed oatmeal into a flour like consistency)
2 T. flour (gluten free or regular)
2 – 3 tsp cinnamon
1/2 tsp. salt
1 tsp. baking soda
1/2 tsp. baking powder
Mix liquid ingredients together in small bowl. Mix dry ingredients in large bowl. Add liquid to dry, mix well. Drop into muffin tin cups that have been sprayed with non stick spray. Bake at 350 for 20 minutes. Makes 12 muffins.
Also known as granola bars. These have been adapted by myself to make a lower-fat, lower sugar version of a recipe from Julie Van Rosendaal.
1 3/4 c. oats (I used quick-cooking)
1/3 c. packed brown sugar
1/3 c. white flour
shake of cinnamon
1 c. nuts of your choice
1 c. dried fruit of your choice
1/4 c. chia seeds
1/4 c. hemp hearts
1/3 c. canola oil
1/3 c. unsweetened applesauce
1/3 c. plain, non-fat yogurt
2 tsp. vanilla
Preheat oven to 350. Spray an 8 x 8 pan with cooking spray. In a large bowl combine oats,sugar, flour, salt, cinnamon, nuts, dried fruit, chia seeds and hemp hearts. Mix well. In small bowl, whisk together oil, applesauce, yogurt, egg, and vanilla. Add to dry ingredients, mix well. Place in pan and spread evenly. Bake at 350 approximately 27 minutes. Cool in pan on wire rack then cut up to size you desire. **Can easily be made gluten free by using a GF flour in place of the white flour.
These are amazing. We made these on the weekend. I don’t know the source for the recipe – a friend emailed it to me. These are so good, you almost don’t need any syrup or butter on them! This makes a huge recipe; we halved it and still ended up with about 10 waffles.
4 tsps. baking powder
1 1/2 c. whole wheat flour
3 c . old-fashioned (large flake) oats
1/4 c. plus 2 T. sugar
1 tsp. each salt and cinnamon
4 large eggs
3/4 c. vegetable oil
1 c. high fat Greek vanilla or plain yogurt
2 c. milk
Mix together in a large bowl until smooth, using a hand mixer or whisk. Ensure the baking powder is covered by the flour and oats so as not to premature activate it. Let stand 5 minutes. Preheat the waffle maker to medium-high. Place about one cup of waffle mixture in centre of waffle maker and using a heat proof spatula, spread mixture over the entire waffle maker.
Add dry ingredients to wet ingredients and mix well. Drop by rounded tablespoons (I used a soup spoon) onto greased cookie sheets. Bake at 350 for 10 minutes or until bottoms of the cookies are browned. Let cookies cool completely on cookie sheets before removing. Makes approximately 3 dozen cookies. Notes: These cookies spread while baking so ensure distance between each cookie when dropping the cookie batter onto the sheet. This makes a soft cookie.
Combine oats and coconut in large bowl and set aside. Combine milk and butter in a saucepan and heat to melt butter. Stir in sugar and cocoa and mix well. Bring to a boil. Add oat mixture, stirring constantly. Cook for one minute. Remove from heat and stir in vanilla. Drop by rounded tablespoons onto wax paper. Cool and enjoy. Makes about 2 dozen cookies.
This filling makes enough for two regular-size Tenderflake pre-made pie crusts. What I decided to do was divide the filling in two and add diced strawberries to one half of the rhubarb filling and make rhubarb-strawberry tarts.
3 T. milk
2 c. sugar
1/4 c. flour
4 C. diced rhubarb
One prepared pie shell and 12 tart shells
Beat eggs. Add milk, sugar, flour and nutmeg. Mix in rhubarb.
Pour approximately half of this filling into an unbaked pie shell. Add top crust. Bake at 400 for 55 minutes.
To the remaining filling, add in two cups fresh strawberries. Fill 12 tart shells. Bake at 400 for 30 minutes.