My absolute favorite cookie has always been an oatmeal raisin cookie. Somehow, it has always felt like a more nutritious but still scrumptious treat to me. When I became aware of my gluten sensitivity, one of the things I missed most was getting an oatmeal raisin cookie out at a coffee shop. I got to thinking recently that it would be fun to try and create a muffin that tastes like an oatmeal raisin cookie. From this thought came the recipe below. It took me a few iterations to find the right mixture of ingredients to truly recreate a taste like an oatmeal raisin cookie, but I am excited to report that I finally did it!!! The exciting news is that this recipe has a nice amount of healthy fiber due to the old fashioned oats, coconut flour, millet flour and raisins.
Oatmeal Raisin Muffins (gluten free)
- 2 large eggs
- 1/3 cup of canola oil
- 1/2 cup of plain nonfat yogurt
- 1/2 cup of buttermilk
- 3/4 cup of sugar
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 1/4 teaspoon guar gum
- 1 teaspoon of baking powder (make sure you choose one which is gluten free)
- 1/4 cup of millet flour
- 1/4 cup of coconut flour
- 1/2 cup of King Arthur Multipurpose Gluten Free flour
- 1 teaspoon of nutmeg
- 1 tablespoon of cinnamon
- 1 cup of old fashioned oats
- 1 cup of golden raisins
- non-stick cooking spray
- Preheat oven to 380 F.
- Coat a 6 muffin pan with non-stick cooking spray and set aside.
- In a large mixing bowl, beat the eggs with a fork or wire whisk. Then beat in the oil, buttermilk, yogurt, sugar, vanilla extract and salt making sure all the mixture become smooth.
- In the same large mixing bowl, measure and drop in the guar gum, baking powder, flours, cinnamon and nutmeg, then mix with a mixing spoon. Unlike baking that uses gluten, you do not want to over mix anything. Do NOT use an electric mixer. If you beat the batter too much it will not rise and will not have the desired consistency. You want to mix with a mixing spoon just enough that all of the ingredients are dissolved throughout the batter.
- Add the old fashioned oats and golden raisins to the large mixing bowl last, mixing till ingredients are evenly distributed.
- Fill the muffin cups evenly, about 3/4 full.
- Bake muffins in 380 F oven for 25-30 minutes. Check that they are fully cooked by inserting a toothpick in the center of the muffins. The toothpick should come out clean. If not, put back in the oven for 2 minute intervals until toothpick comes out clean.
- Cool muffins for a minimum of 30 minutes before removing from the muffin pan. Serve immediately or store for a maximum of 4 days.
Servings: 6 large size muffins