Coming up with my own recipes is an adventure…especially with baking. The measurements have to be just right. There can’t be too much liquid or too much oil. Baking gluten free and without eggs makes it even more exciting! Maybe exciting isn’t the best word to use. It’s always a little nerve-wracking waiting for the oven timer to go off and then taking a peak inside. Did they rise? Did they fall? Is it a masterpiece or a big, fat disaster?
No disaster here! I was quite happy with these honey oat muffins I baked this morning. They just say to me, “rise and shine!” Beautifully golden from the sweet honey. Chewy from the rolled oats. They are egg, dairy, and refined-sugar free. There is also only a couple tablespoons of healthy coconut oil in the recipe so you can feel good about eating these muffins in the morning. A great grab-n-go breakfast, that you could easily make ahead and freeze a few too!
gluten free honey oat muffins
makes 10 muffins
- 1 cup Sarah’s gluten free flour blend
- 1 cup certified gluten free rolled oats
- 1/4 cup ground flaxseed meal
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup So Delicious unsweetened coconut milk
- 2 teaspoons apple cider vinegar
- 1/2 cup honey*
- 3 tablespoons coconut oil, melted
- 1 teaspoon pure vanilla extract
*To make these muffins vegan, you can use pure maple syrup in place of the honey.
These look so wonderful! I've had them pinned since you posted them, but I'm going to make them today. I may add some chocolate chips for my daughter, but I'll leave the rest just as they are for me and my son. Thanks!
-Dana
Hi! I made these this morning, and they turned out FANTASTIC! Best gluten, egg, dairy free and limited sugar muffins in the world! I ended up adding 1 cup of frozen blueberries (and coated them with 1 tsp of sorghum flour) and the zest of one lemon- they were soooo yummy! Thank you so much for the great recipe!!
-Sienna
I'm so glad to hear you enjoyed them…and I love that you added blueberries! YUM!
These look fantastic, do you think you could sub the coconut milk with cow's milk? or omit the apple cider vinegar and sub with buttermilk?
These are my new favorite muffins! YUM! I added some cinnamon, and I used milk in place of the coconut milk because I didn't have it on hand.
These were light and fluffy and wonderful! Thanks Sarah!
I'm so glad to hear that, Lynae! I love these muffins too!
So excited to find these-needed a quick muffin to make for my food allergic now teens who are going to school VERY early. I added some rice protein powder also. We made these ahead and they grabbed them in am. Thanks!
Great idea adding the protein powder! I'm so glad you're family enjoyed them!
These muffins are sooo good! I have worked my way through several allergen free muffin recipes to find a fav and I think this one is it. Thank you!
These muffins were delicious! I added a chopped apple, shredded carrots and cinnamon and the kids loved them! However I used rice milk and found that it didn’t curdle with the apple cider vinegar. I think my daughter is allergic to coconut (in addition to dairy) so perhaps next time, I’ll try soy milk…any suggestions?
Love you additions! Rice milk is a thinner milk so in place of the coconut milk, I would use either almond or soy milk.
so good!!!!!!!!!!!!!
thanks!
love them