These delicious oatmeal cranberry muffins are ready for your afternoon tea or morning coffee. You don’t need to feel quilty because this recipe calls for Swerve brown sugar with just a sprinkle of course sugar for the topping.
Be sure to use oats that are labeled gluten free. Oats are high on the list for cross contamination with wheat in the mill. I find our GF oats from the bulk section in Winco for the best price in our area. If you don’t have a Winco, you can check the health food section of your local grocery store or order it from Bob’s Red Mill.
Tips for Oatmeal Cranberry Muffins
How do I tell if they’re done baking?
I like to use a kitchen food thermometer when I bake gluten free recipes. Sometimes it can be hard to tell if the bottom inside is fully cooked even if you stick a toothpick or butter knife into the middle and it comes out clean. The temperature that I aim for is between 180-200 degrees. That holds true especially for baking gluten free bread since you can’t do the “thump” test on the loaf and hear when it’s done like regular gluten bread.
Oatmeal Cranberry Muffins: Gluten Free, Dairy Free, Low Sugar
Course: Dessert, Breakfast, SnacksCuisine: AmericanDifficulty: Easy12
servings10
minutes25
minutesThese moist oatmeal cranberry muffins are a perfect pairing with your afternoon tea or coffee.
Ingredients
1 C. GF rolled oats
1 C. Nondairy milk
1 tsp. Lemon juice
1/2 Tsp. Xantham
1/2 C. Brown rice flour
1/2 C. Tapiocoa starch
1/2 C. Swerve brown sugar substitute
1/2 Tsp. Salt
1 Tsp. Baking Powder
1/2 Tsp. Baking Soda
1 Egg
1/4 C. Oil (I used olive oil)
1/2 Pkg. Cranberries (12 oz.) Frozen
Course turbinado sugar for dusting on top
Directions
- Preheat oven at 400o, grease a 12 well muffin tin.
- Soak the oats in the nondairy milk and lemon juice in a bowl. Set aside while mixing up the dry ingredients.
- Mix the brown rice flour, tapioca, xantham, salt, Swerve, baking powder, and baking soda.
- Add the oil, egg, and oat/ milk to the dry ingredients and mix well.
- Lightly dust the cranberries with a spoonful of brown rice flour and mix into batter.
- Fill muffin tin and generously sprinkle course sugar on top of batter.
- Bake for approximately 20-25 minutes until lightly browned and thermometer reads 180-200o when inserted into center of muffin.
- Remove from oven, allow to cool in pan for a few minutes. Serve warm with “butter”. Store leftovers in an airtight container in the freezer to avoid drying out if not using in a day or two.
