Gluten Free Pumpkin Flax Seed Oatmeal Muffins

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Cakey and Doodles love (and I mean LOVE) these Gluten Free Pumpkin Flax Seed Oatmeal muffins and I love that they are so healthy for them! Gluten Free Pumpkin Flax Seed Oatmeal muffins are dairy free and egg free and can be made vegan, too.

I also like how easy they are to whip up. The girls would probably gobble up the entire batch if I let them. As it is they chow down on them as soon as they come out of the oven! Gluten Free Pumpkin Flax Seed Oatmeal muffins are perfect for breakfast or an afternoon snack.

Gluten Free Pumpkin Flax Seed Oatmeal Muffins

Ingredients:

• 3 c oatmeal, separated
• 2 tsp baking soda
• 2 tsp baking powder
• 2 1/4 tsp xanthan gum
• 1 tsp salt
• 1/3 c ground flax seed + 1/2 c water
• 1/2 c honey (or sugar if vegan)
• 2 c pure pumpkin puree

Directions:

1. Preheat oven to 350 degrees and grease or line two muffin pans.
2. In a food processor, grind 2 cups of the oatmeal until coarsely chopped.
3. In a stand mixer, place both oatmeals, baking soda, baking powder, xanthan gum, and salt in bowl and mix until well mingled.
4. Add in flax seed, water, honey (or sugar), and pumpkin; mixing until thoroughly combined.
5. Using an 2 inch scoop, fill muffin cups 3/4 full.
6. Bake for 25 or until done.

Makes 18 muffins.

To store:

• Place completely cooled gluten free pumpkin flax seed oatmeal muffins in an airtight container or zip top bag.
• Store on the counter for up to 4 days. This is only a guess as to how long the muffins can be stored on the counter. I usually freeze most of mine and only remove what we need for two days at a time.

To freeze:

1. Place muffins on wire rack directly into the freezer.
2. Flash freeze for 30 minutes.
3. Remove muffins and place into zip top freezer safe bags.
4. Store in the freezer for up to 6 months.

To use:

• Thaw on the counter for a couple of hours or microwave for a few seconds to defrost.

Do you have a favorite healthy muffin recipe? Comment about it! I’m sure the girls would love to try another recipe!

Have a blessed day!

Brandi

This post may or may not contain referral links.  Please read my disclosure policy here.

Gluten Free Pumpkin Flax Seed Oatmeal Muffins {Dairy Free & Egg Free}

Soft, moist, healthy, and hearty pumpkin muffin that is not only gluten, dairy, and egg free but can easily be made vegan, too.

Category From My Kitchen

Tags

Breakfast,

Dairy Free,

Egg Free,

Freezer Friendly,

Fruit,

Gluten Free,

Lunch,

Meal Prep,

Recipe,

Snack,

Vegan Friendly,

Vegetable

October 18, 2017

by Brandi

Persons

18

Serving Size

1 muffin

© 2023 This recipe originally appeared on www.penguinsinpink.com

Ingredients

• 3 c oatmeal, separated
• 2 tsp baking soda
• 2 tsp baking powder
• 2 1/4 tsp xanthan gum
• 1 tsp salt
• 1/3 c ground flax seed + 1/2 c water
• 1/2 c honey (or sugar if vegan)
• 2 c pure pumpkin puree

Instructions

1. Preheat oven to 350 degrees and grease or line two muffin pans.
2. In a food processor, grind 2 cups of the oatmeal until coarsely chopped.
3. In a stand mixer, place both oatmeals, baking soda, baking powder, xanthan gum, and salt in bowl and mix until well mingled.
4. Add in flax seed, water, honey (or sugar), and pumpkin; mixing until thoroughly combined.
5. Using an 2 inch scoop, fill muffin cups 3/4 full.
6. Bake for 25 or until done.

Notes

To store: Place completely cooled gluten free pumpkin flaxseed oatmeal muffins in an airtight container or zip top bag. Store on the counter for up to 4 days. This is only a guess as to how long the muffins can be stored on the counter. I usually freeze most of mine and only remove what we need for two days at a time.
To freeze: Place muffins on wire rack directly into the freezer. Flash freeze for 30 minutes. Remove muffins and place into zip top freezer safe bags. Store in the freezer for up to 6 months.
To use: Thaw on the counter for a couple of hours or microwave for a few seconds to defrost.

Nutrition Facts

Gluten Free Pumpkin Flax Seed Oatmeal Muffins {Dairy Free & Egg Free}

Serves: 18 muffins

Amount Per Serving: 1 muffin
Calories		120
% Daily Value*
Total Fat 2.4 g		3.1%
	Saturated Fat	0
	Trans Fat
Cholesterol		0
Sodium		0
Total Carbohydrate 21.72 g		7%
	Dietary Fiber	0
	Sugars
Protein 3.2 g

Vitamin A		Vitamin C
Calcium		Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Penguins in Pink

http://penguinsinpink.com/gluten-free-pumpkin-flax-seed-oatmeal-muffins-dairy-free-egg-free/

Looking for more Muffin Recipes? Then you need to check out my Recipes: Breakfast board on Pinterest!