Brunch

Gluten-free hearty oat breakfast muffin is for Breakfast, Snack.

Gluten-free hearty oat breakfast muffin takes 20 minutes to prepare.

Gluten-free hearty oat breakfast muffin takes 20 minutes to cook.

Gluten-free hearty oat breakfast muffin makes 14 servings.

The ingredients for Gluten-free hearty oat breakfast muffin are:

1.25 c rolles oats (see note above)
0.5 c pumpkin (canned, unsweetened)
0.5 c milk (I used 1%)

1 c oat flour (see note above)
0.5 tsp salt
2 tsp baking powder
1 tsp baking soda
1 tsp ground cinnamon
0.5 tsp ground nutmeg

1 tbsp agave nectar
2 bananas (frozen and thawed), mashed
1 large egg
100 g applesauce

1 tbsp flax seed
40 g chopped dried apricots
30 g dried sweetened cranberries
60 g dried chopped dates

Here is how you make Gluten-free hearty oat breakfast muffin:

Combine rolled oats, pumpkin, milk and let soak 10 mins.Combine dry ingredients (oat flour, salt, baking powder, baking soda, cinnamon, nutmeg). Combine wet ingredients (agave, mashed ripe (frozen and thawed) bananas, egg, applesauce), and add to oats/pumpkin/milk.Mix in dry ingredients in batches (approx. 3).Add flax and dried fruit. Mix.Divide into muffin cups or a well greased muffin tin (approx. 2/3 full).Bake approximately 20 mins @400F.Makes 14 muffins.Number of Servings: 14Recipe submitted by SparkPeople user JOEYMARIEP.

The nutritional information for Gluten-free hearty oat breakfast muffin is:

• Servings Per Recipe: 14
• Amount Per Serving
• Calories: 113.4

• Total Fat: 1.8 g
• Cholesterol: 15.6 mg
• Sodium: 325.0 mg
• Total Carbs: 26.4 g
• Dietary Fiber: 3.7 g
• Protein: 3.2 g

The dietary needs meet for Gluten-free hearty oat breakfast muffin is Gluten Free