Hope everyone had a great week and an even better Halloween! Just a note that this post is one of two up on the blog today. If you’re interested in knowing what my favorite facial products are, please check out my other post A review of my favourite facial products.
For those who don’t know, I’ve recently been diagnosed with a gluten intolerance and then, after running more tests, as either partially treated celiac or Crohns. Unfortunately, my GI doctor wasn’t able to diagnose it as one or the other but highly recommend that I start a gluten-free (GF) diet so I’ve decided to do so. I’ve only recently started going GF and let me tell ya, this is no easy task lol Well, not for me anyway.
I’m happy to report that I have been GF for a little over a week now. Although I’m struggling with not being able to enjoy my Costco size bread for breakfast or my Ace baguette with anything and everything that is spreadable 😉 I’ve found a few tasty GF breakfast options. One of them being a nice GF muffin recipe that I’m going to share with you below. Please note that I was inspired by a recipe I found on the blog Abbey’s Kitchen. I used her recipe for her Ultimate GF oatmeal muffins as inspiration and tweaked it a bit. Here it is:
- 2 eggs
- 1/2 cup of brown sugar
- 1/2 cup lactose-free milk (we use 3% b/c that’s what our daughter drinks)
- 1/2 cup coconut oil or butter
- 1 cup all purpose gluten free flour mix
- 3/4 cup gluten-free oats
- 1/3 cup raisins
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- pinch of sea salt
- Preheat your oven to 350 degrees and line your muffin tin with 12 muffin papers.
- Slowly melt your coconut oil in the microwave. Once melted, let it cool down before using. Although I enjoy the taste of coconut oil, I don’t always want to taste it in certain recipes. Next time, I will use butter.
- Using a mixer, mix your eggs, brown sugar, and lactose-free (or regular) milk. Once the ingredients are well-mixed, add in your cooled coconut oil.
- Then add your flour, oats, raisins, baking powder, baking soda and a pinch of salt to the wet ingredients. Mix until well blended.
- Pour batter into prepared muffin papers and bake in the oven for 22-25 minutes (depending on your oven).
My son and I made these muffins and decided to only make 12 in case we didn’t like the recipe. I’m happy to report that the whole family enjoyed them so I regretted that we hadn’t made more. Also, Julien was working when we made these muffins so he had no idea they were GF. He ate two for breakfast the next day and was surprised to find out that they were. He had no clue.
If you have any favourite GF recipes I would LOVE to hear about them so please do feel free to share them with me. Finally, another shoutout to Abbey’s Kitchen for sharing her recipe for GF oatmeal muffins. I look forward to discovering more dishes on your blog.
Hope you have a fabulous weekend!