These gluten free oatmeal muffins taste just like fall! They’re super moist and delicious, filled with warm cinnamon spice that’ll keep you making these for weeks.
INGREDIENTS
- 2 cups oat flour
- 1 cup unsweetened almond milk
- 1 ½ tablespoons vinegar
- 1 ½ teaspoons baking powder
- ½ teaspoon salt
- 3 tablespoons melted coconut oil
- 1/2 teaspoon cinnamon
- 1 cup coconut sugar
- 1 teaspoon vanilla extract
- Oats/nuts/chocolate chips for topping
- In a mixing bowl, combine the milk, sugar, vinegar, oil, vanilla extract, and salt. Allow this mixture to sit for 10 minutes until the milk starts to curdle.
- Gently fold in the oat flour, cinnamon and baking powder, then scoop ⅓ cup of batter into muffin cups and top with oats.
- Bake on 350° for 15-18 minutes until a toothpick slides in and out cleanly.
- Allow the cupcakes to cool completely on a cooling rack before handling. *Freeze in an airtight bag for later use.
Naomi Hazan is a self-taught chef based in New York. She’s been in love with food for as long as she can remember and credits that mostly to her strong Middle Eastern roots and family. Naomi started cooking at the age of 12 for family, holidays, and small get-togethers among her friends. Today, she caters for all types of affairs, from intimate sheva brachos to events for hundreds of people. Naomi always had a strong belief that good food is one of the best ways to bring people together - after all, some of the best times are shared over a great meal. Naomi can be reached at This email address is being protected from spambots. You need JavaScript enabled to view it..
