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    You are in: Home / Dairy-free / Cinnamon Oatmeal Muffins (Gluten and Dairy Free) Recipe
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    Cinnamon Oatmeal Muffins (Gluten and Dairy Free)

    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    10 mins

    20 mins

    WI Cheesehead's Note:

    I took a Penzey's recipe and changed it quite a bit (making it GF/CF and adding protein and fiber) into my own. Took a chance and the family loved it!

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    Units: US | Metric


    1. 1
      Preheat oven to 400°. Grease a 12-cup muffin tin.
    2. 2
      Combine the oats and the milk and let stand for 10 minutes.
    3. 3
      Meanwhile, in a large bowl, cream together the Earth Balance, brown sugar, egg and vanilla; add the oat mixture and stir to blend.
    4. 4
      Add the oat mixture and stir to blend.
    5. 5
      In a medium bowl, combine the flour, protein powder, flax meal, cinnamon, xanthan gum, baking powder, salt and baking soda; add to wet ingredients and mix well.
    6. 6
      Spoon the batter evenly into the muffin pan, filling about 2/3 full.
    7. 7
      Sprinkle each muffin generously with cinnamon sugar (this will make a crusty layer on top).
    8. 8
      Bake for 20-25 minutes. Let cool 5 minutes, then remove from pan and place on rack to cool, careful not to tip over and lose any topping.

    Ratings & Reviews:


    Nutritional Facts for Cinnamon Oatmeal Muffins (Gluten and Dairy Free)

    Serving Size: 1 (22 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 77.0
    Calories from Fat 16
    Total Fat 1.8 g
    Saturated Fat 0.2 g
    Cholesterol 15.5 mg
    Sodium 188.4 mg
    Total Carbohydrate 13.6 g
    Dietary Fiber 1.4 g
    Sugars 8.1 g
    Protein 1.8 g

    The following items or measurements are not included:

    rice milk

    Earth Balance margarine

    gluten-free flour

    protein powder

    xanthan gum

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