Waking up to warm homemade muffins makes a chilly winter morning doable. I like a hearty bowl of oatmeal sometimes, but it doesn’t have quite the allure that a tender muffin does. And these muffins are brimming with a bright orange flavor that complements the oats within them.
Rising before dawn is not what anyone in my household likes to do, but after a leisurely winter break, that’s the routine that four of us return to next week. And muffins can certainly help with motivation when morning is upon us.
Gluten Free Orange Oat Muffins
- 1 cup old-fashioned rolled oats* (large flake)
- 1 cup orange juice
- 1/2 cup light brown sugar or coconut palm sugar
- 1/4 cup coconut oil or butter
- 2 Tablespoons pure maple syrup
- 2 large eggs**, beaten
- 1/8 to 1/4 teaspoon orange extract (or 1 Tablespoon orange zest)
- 1 cup gluten free flour blend (or gluten free pancake mix**)
- 2 teaspoons baking powder (or 1 teaspoon if using pancake mix)
- 1/2 teaspoon baking soda (omit if using pancake mix)
- 1/4 teaspoon sea salt (omit if using pancake mix)
- 1/3 cup chopped walnuts or pecans, optional
- 1/4 cup dried fruit, such as raisins or cranberries, optional
- 2 Tablespoons old-fashioned oats* (large flake)
- 2 Tablespoons brown sugar
- 1 Tablespoon coconut oil or butter
- 2 teaspoons almond flour, optional
- pinch of sea salt
*Use certified gluten free oats if gluten is a concern.
**Note: I have also used regular pancake mix (complete, not gluten free) and adjusted the ingredients as follows: used 1 egg instead of 2, added 2 Tbsp. whole wheat flour to dry ingredients.
- In a small to medium bowl, mix together 1 cup oats and orange juice and set aside to soak. Preheat oven to 350 degrees F (180 C). In another bowl, cream together coconut oil (or butter) and sugar. Stir in maple syrup and eggs until well blended.
- Whisk together flour blend, baking powder, baking soda, and salt in a separate bowl. Combine oat and juice mixture with the oil and sugar mixture. Gradually add dry mixture to the wet ingredients until a well mixed batter forms. Fold in nuts and/or dried fruit if using.
- Spoon or scoop batter into a greased 12-muffin tin or tin with paper muffin liners. Mix together topping ingredients with a fork until a crumbly topping forms. Sprinkle batter in each cup with oat topping. Bake for 16 to 18 minutes, until muffin centers test done. Do not over bake.