Oatmeal Flourless Muffins - 4 Ways To Make Them Success

You have no more flour in the cupboard, but you still want to treat yourself to a tasty cupcake? After our gluten-free coconut flour muffins, we have found 4 new recipes for you to prepare muffins without flour, without milk and without regrets! Little more: they keep very well in the freezer for several months. As a breakfast or snack, these oatmeal muffins are packed with protein and good carbs. No more chocolate and fruit porridge. The oatmeal muffin is here to take over!

Eat Gluten and Lactose Free: 4 Oatmeal Flourless Freezer Muffins Recipes



Do the “oatmeal cups” mean absolutely nothing to you? No problem ! For those who are not aware of what we are talking about, an "oatmeal cup" represents a flourless muffin that is made from oatmeal. Do you have a gluten intolerance, do you want to replace wheat flour in baking without losing flavor or you just want to change a bit from chocolate banana porridge? So oatmeal muffins are made for you!

Gluten and lactose free doesn't mean tasteless! Whether you are gluten intolerant or not, reducing or even excluding wheat flour from the menu has several positive effects on health: relieved digestion, deflated stomach, eliminated bloating, etc. So, instead of skipping dessert because you don't have any flour, take the opportunity and find out how to make healthy, vegan, and ultra-gourmet oatmeal muffins! And although bakery-bought muffins are usually packed with sugar, oatmeal cups are made with the same healthy ingredients that you usually put in porridge recipes.

Oatmeal and Dark Chocolate Chip Muffins Recipe

Oatmeal to suppress hunger and dark chocolate chips just for the fun of it. Straight out of the oven, these guilt-free chocolate muffins feature three textures: a moldy crumb, crunchy touches and a melting, chocolatey part. So, cook!

Ingredients for 12 flourless muffins:

• 3 cup rolled oats
• 1/2 tsp. cinnamon
• 1 C. baking soda
• 1/2 tsp. salt
• 1 1/2 cup of unsweetened almond milk
• 1/4 cup maple syrup
• 2 tbsp. tablespoons of flax seeds
• 1 C. vanilla extract
• 2 tbsp. peanut butter
• 2 ripe bananas
• 1/4 cup dark chocolate chips (vegan)

Preparation:

Start by preheating your oven to 180 ° C. Then line a baking sheet with baking paper and place 12 silicone boxes, oiled beforehand. In a large bowl, combine the oatmeal, baking soda, salt and cinnamon. In a separate container, mix the vegetable milk, maple syrup, vanilla and flax seeds, then leave for 5-10 minutes.

At the end of this time, add the peanut butter, mashed bananas and chocolate chips, then pour in the dry ingredients. Mix everything well until you obtain a paste. Divide the latter into the silicone cups and bake your muffins for 30-35 or until the blade of a knife comes out clean. Before consuming them, let them cool for a few minutes. If you don't plan on consuming them right away, put them in the fridge or find out how to freeze them above!

Can you freeze your muffins without flour and how?

As a general rule, all pastries can be frozen, provided they are freshly made. It is best to put them in airtight containers before freezing them. Airtight bags are also suitable. If you plan on storing multiple pastries at once, opt for a bulky container and individual cling films. Why ? If your muffins pile up in the freezer entry, they won't come out pretty.

Cream fillings and toppings can also be incorporated into your pastries before freezing. For better freezing, prefer buttercream-based icings. Less effective results are obtained with glaze with egg whites and pastry cream.

How long can you keep your cakes in the freezer? Well, a lot of it depends on the temperature of your freezer. Muffins like homemade brownies require a temperature of -25 ° C. At -20 ° C you will not be able to keep them for more than three weeks. Otherwise, the freezing periods are 3 months for frozen cakes and 6 months for unglazed cakes.

When you're in the mood for a delicious and healthy snack, take a flourless chocolate muffin out of the freezer and heat it in the microwave.

Oatmeal, apple and cinnamon flourless muffins

Ingredients for 12 flourless muffins:

• 3 cup rolled oats
• 1 C. cinnamon
• 1 C. baking soda
• 1/2 tsp. salt
• 1 1/2 cup of unsweetened almond milk
• 1/4 cup maple syrup
• 2 tbsp. tablespoons of flax seeds
• 1 C. vanilla extract
• 2 tbsp. vegetable almond butter
• 1/2 cup apple sauce
• 1/4 cup diced apple

Preparation:

Preheat your oven to 180 ° C. Line a baking sheet with parchment paper and place the silicone boxes on it. In a large bowl, combine the oatmeal, baking soda, salt and cinnamon. In a separate bowl, combine the almond milk, maple syrup, vanilla and flax seeds, then leave for 5-10 minutes.

Then, in the bowl with the almond milk and the flax seeds, add the cinnamon, the vegetable butter, the apple sauce and the diced apple. Mix everything well and transfer the mixture to the large bowl. Divide the resulting batter into the muffin cups and garnish with the remaining fruit slices. Bake for 30 minutes or until a toothpick comes out dry. Allow your muffins to cool before eating or freezing them.

Flourless muffin recipe with oatmeal, blueberries and almonds

Ingredients for 12 flourless muffins:

• 3 cup rolled oats
• 1/2 tsp. cinnamon
• 1 C. baking soda
• 1/2 tsp. salt
• 1 1/2 cup of unsweetened almond milk
• 1/4 cup maple syrup
• 2 tbsp. tablespoons of flax seeds
• 1 C. vanilla extract
• 1/2 cup apple sauce
• 2 tbsp. almond butter
• 1/4 cup blueberries
• 2 tbsp. sliced almonds

Preparation:

Preheat your oven to 180 ° C and line a baking sheet with baking paper. Then place the oiled boxes there. In a large bowl, combine the oatmeal, baking soda, salt and cinnamon. In a separate container, mix the almond milk, maple syrup, vanilla and flax seeds, then leave for a few minutes. Then add the almond butter, apple sauce, sliced almonds and half the blueberries. Mix and transfer the resulting mixture to the first bowl before mixing again. Finally, pour the batter into the silicone cups and bake for 30-35 minutes or until a toothpick comes out dry. Let cool and enjoy! As for the remaining muffins, put them in an airtight bag and send them to the freezer. When you want to cut your hunger, take out a muffin and heat it in the microwave for 30-60 seconds.

Gluten-free vegan muffins with oatmeal, peanut butter and bananas

Ingredients for 12 flourless muffins:

• 3 cup rolled oats
• 1/2 tsp. cinnamon
• 1 C. baking soda
• 1/2 tsp. salt
• 1 1/2 cup of unsweetened almond milk
• 1/4 cup maple syrup
• 2 tbsp. tablespoons of flax seeds
• 1 C. vanilla extract
• 3 tbsp. peanut butter
• 1/2 cup mashed banana
• a few slices of banana (for garnish)

Preparation:

Once the oven is preheated and the pan is oiled, combine the oatmeal, baking soda, salt and cinnamon in a large bowl. In a separate container, put the vegetable milk, maple syrup, vanilla and flax seeds and mix, then leave for a few minutes. Then add the peanut butter and mashed bananas. Mix and transfer the resulting mixture to the first bowl with the dry ingredients. Mix everything well and distribute the muffin batter evenly in the pan. Garnish with a few banana slices and bake for 30 minutes or until a toothpick comes out dry. The rest, you already know!

For more information on preparation, check out the video posted at the beginning of our article!

Source and images credit: eatingbirdfood.com