Tuesday, February 8, 2011

Jumbo Peanut Butter Oatmeal Muffins

Here’s another simple and delicious gluten free recipe with no combination of gluten free flours or gums to mix.  In fact, no flour at all.  Gluten Free Oats are the main ingredient.  While oats are technically gluten free, it’s important to buy gluten free oats as they are often contaminated in the field and in processing.  

Like my breakfast cake it is a sweet treat in the morning but as muffins they are also a quick grab and go snack. This recipe combines peanut butter and oatmeal to duplicate the taste of Gabby’s famous Jumbo Cookies. Adding So Delicious Vanilla Coconut Milk gives just enough vanilla and sweetness.  The finely milled flax adds nutrition and gives the muffins a great texture.

I have very tall muffin liners I found at World Market right now so I can fill the tins up to the very top and make 13 truly jumbo muffins as shown in the jumbo hand in the picture.  If you use regular sized liners (or have smaller appetites than my guys) you can make about 24 small muffins.

Preheat oven to 375 degrees.

In a large bowl mix:
4 large eggs
1 cup So Delicious Vanilla Coconut Milk*
½ cup grapeseed oil *
½ cup peanut butter
2/3 cup sugar

Add to bowl:
3 cups gluten free oats
6 T finely milled golden flax
2 t baking powder

At this point I briefly use my immersion blender and finish mixing with a spoon.  By using the blender for under a minute about half the oats will be finely chopped giving the final muffin a finer texture. (If you mix by hand they will have a larger crumb but be just as yummy).

Fill the liners and bake.  Jumbo muffins took 17 minutes in my oven.  Start checking smaller muffins thee or four minutes earlier.

* The last several times I've made these muffins I have omitted the So Delicious Vanilla Coconut Milk and the grapeseed oil and used 1 1/2 cups of light coconut milk from Trader Joe's. Lightening the fat and sugar content a bit without losing any flavor. I add a splash of vanilla most times. You can also bake in a 9 x 13 pan for about 25 minutes for breakfast bars. Especially good with mini chocolate chips.

Variation – dark chocolate chips make a very special treat!  Just add one to two cups of your favorite all natural chocolate chip or chopped dark chocolate.

This is a Feingold Stage 1 recipe - just make sure to double check your ingredients in your foodlist.

Everyone should always make sure all their ingredients are gluten free.

I do realize this would have made a better post on March 14th. =D

Grab a cup of tea and enjoy.


gabbyfek said...

i love the comment about jumbo liners and a jumbo hand. hee! xoxo.

chacha said...

I think if Ev had been my hand model the jumbo size would have been a little more apparent. =D

erika said...

oh. i must make these soooonish. xox

chacha said...

Let me know how they turn out for you Erika!

MelanieM from FG said...

Made these last night as regular-sized. Used sunflower seed butter instead of peanut and unsweetened milk instead of vanilla. Even without that sugar, they were still a little sweet for me, but good for the rest of the family. Interestingly, they all found they needed PB or jam or something on the muffins, but I thought the flavour was great as-is (I sprinkled a few mini chocolate chips on each). Texture's great, too....lots of bars, muffins, cookies, etc claim to be "a bowl of oatmeal you can take on the go", but this is one that truly tastes right, and with a great texture, too. Not too gummy.

Now to make the cookies that inspired the muffins!

chacha said...

So glad they worked for you. It seems that sunflower seed butter makes for sweeter baked goods. PB seems to be a bit stronger flavor, too. We also do chocolate chips sometimes but I'm afraid it's more than just a few! =D

Hope you like the cookies, too.