Gluten Free Oat Muffins
  • 100 g Brown Sugar
  • 120ml Vegetable Oil
  • 90g Bob’s Red Mill GF Quick Oats
  • 1tsp Vanilla Extract
  • 240ml Plain Yogurt
  • 1tsp Baking Soda
  • 120g Bob’s Red Mill GF All Purpose Baking Flour
  • 2tsp Baking powder
  • 1/4tsp Salt
  • 3/4tsp Xanthan Gum
  1. Preheat oven to 180°C. Lightly grease a 12-cup muffin pan or use foil liners; set aside.

In a blender container, grind gluten-free quick oats until the consistency of oat bran. Measure 90g and set aside.

  3. In a large bowl, beat together the egg, brown sugar, and oil. Stir in the oat bran and vanilla.
  4. In a separate bowl, mix together the yogurt and baking soda; set aside.

  5. Sift together the gluten free all purpose flour, baking powder, salt, and xanthan gum. Add to the egg-sugar mixture alternately with the yogurt mixture.

  6. Fill the muffin cups and bake for 20-25 minutes, until the muffins are lightly browned. Remove from the pan and cool on a wire rack. Makes 12 muffins.