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Friday, May 23, 2014

Gluten-Free Oat Muffins

This recipe was inspired by the idea of having a quick and easy breakfast. Some mornings I wake up and do not want to whip up some fancy, lavish breakfast. Instead, I rather grab something pre-made and (of course) healthy! Most granola bars or meal replacement bars are loaded with sugar, so I decided to create my own gluten-free, low-fat solution. 

These muffins are super simple, tasty, and packed with protein.

1 c oats (quick oats or old-fashioned)
3/4 c applesauce
1/2 c egg whites
2 tbsp stevia (or other sweetener) 
cinnamon & nutmeg

Preheat the oven to 350 degrees F.

Combine all the ingredients into a bowl and mix well. Allow the oats to soak in the liquid for about ten minutes. Spray the muffin tin with non-stick spray and spoon in the batter until two-thirds full. Bake until the muffins are firm (about thirty minutes).


  • For a lighter muffin, add more egg whites and applesauce.
  • Serve with a thin layer of nut butter for a fuller flavor.
  • For variation, add some nuts, cocoa powder, or carob chips (healthier version of chocolate chips).

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