Maple pumpkin steel cut oat breakfast muffins
Gluten free maple pumpkin steel cut oat breakfast muffins are the perfect portable breakfast for busy mornings! These healthy treats also happen to be gluten free without sacrificing any flavor or texture.
Ingredients
- wet ingredients
- 115 g ½ cup unsalted butter
- 112 grams 1/2 cup pumpkin puree
- 240 ml 1 cup milk or water
- 1 large egg at room temperature
- 1 teaspoon pure vanilla extract
- 120 ml ½ cup maple syrup
- dry ingredients
- 80 g - 1 cup steel cut oats
- 156 g - 1 and ¼ cups gluten-free flour (or all purpose if you desire!)
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon pumpkin spice
- ½ teaspoon salt
Instructions
- 1. Cover your steel-cut oats with water or milk and let them soak overnight in your refrigerator.
2. Preheat oven to 218°C / 425°F
3. Prepare your muffin tin or muffin cups by setting cupcake liners.
4. Melt your butter
5. While your butter is melting, combine your dry ingredients (flour, baking powder, baking soda, cinnamon and salt) in a large bowl.
6. Pour your melted butter + maple syrup, egg, vanilla, pumpkin, and soaked oats in with your dry ingredients. Your oats should have absorbed your milk or water. If not, strain the soaked oats from the milk or water it was soaked in and add it only your oats. Combine all ingredients until well combined.
7. Using an ice cream scoop, scoop your muffin batter into your lined muffin pan. The batter should reach the top of the liner. If desired, add old fashioned oats on top for garnish. for more texture.
8. Bake for 8 minutes at 218°C / 425°F then, keeping the muffins in the oven, reduce the oven temperature to 177°C 350°F . Bake for an additional 15 minutes or until a toothpick inserted in the center comes out clean.
9. Let muffins cool for at least 10 minutes.
Notes
Muffins stay fresh covered at room temperature for 2-3 days, or up to one week in the fridge.
These muffins freeze well!
Nutrition
Serving: 1g | Calories: 184kcal | Carbohydrates: 22g | Protein: 4g | Fat: 9g | Polyunsaturated Fat: 3g | Fiber: 4g | Sugar: 10g