Oat Bran Breakfast Muffins can be eaten for breakfast with your morning coffee or enjoyed as a quick gluten free snack any time of the day.

To begin making these muffins I dumped some oat bran, almond milk, vinegar and baking soda into a large mixing bowl. 

I stirred the ingredients together and set the bowl aside for 10 minutes.

Next I took out a small bowl and dumped in some vegetable oil, brown sugar, maple syrup, an egg and meringue powder.

Using a wire whisked I combined the ingredients in the bowl.

Then I dumped in some bacon bits.

I stirred the bacon bits in using a rubber spatula. 

Now I scraped all the ingredients from the small bowl into the large bowl and stirred to combine until smooth.

Next I added in Bob’s Red Mill 1 to 1 Gluten Free Flour Blend, baking powder and salt. 

I stirred these ingredients in with the rubber spatula until everything was just combined.

Now I scooped the batter into greased muffin pans.

Before placing the muffins in the preheated oven I sprinkled some grated marble cheese on the top of each one.  

You could also add some grated cheese right into the batter as well if you like.

Now I put the pan in a 375F oven for 18-20 minutes or until a toothpick inserted in the center of the muffins came out clean.

After removing them from the oven I allowed them to cool in the pan for about 10 minutes before flipping them onto their sides.

These Oat Bran Breakfast Muffins can be a quick breakfast with your morning coffee or a tasty gluten free snack at any point in the day.

Yield: 14

Oat Bran Breakfast Muffins - Gluten Free

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Oat Bran Breakfast Muffins can be eaten for breakfast with your morning coffee or enjoyed as a quick gluten free snack any time of the day.

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

Ingredients

• 1 1/2 cups oat bran
• 1 cup almond milk
• 1 tsp vinegar
• 3/4 tsp baking soda
• 1/2 cup vegetable oil
• 1/2 cup brown sugar
• 2 tbsp maple syrup
• 1 egg, large
• 1 tbsp meringue powder
• 1 cup bacon bits
• 1 cup Bob's Red Mill 1 to 1 Gluten Free Flour Blend
• 1 tsp baking powder
• 1/4 tsp salt
• 3/4 cup grated marble cheese

Instructions

1. Preheat oven to 375F and grease muffin pans.
2. Measure the oat bran, almond milk, vinegar and baking soda into a large mixing bowl. Allow to sit for 10 minutes.
3. Combine the vegetable oil, brown sugar, maple syrup, egg and meringue powder in a small mixing bowl.
4. Stir bacon bit into ingredients in small bowl.
5. Add the contents of the small mixing bowl to the large mixing bowl and stir until well combined.
6. Dump in the Bob's Red Mill 1 to 1 Gluten Free Flour Blend, baking powder and salt and stir until just combined.
7. Scoop batter into prepared muffin pan and place in 375F oven.
8. Bake for 18-20 minutes or until a toothpick inserted in center of muffin comes out clean.
9. Allow to cool in pans for 10 minutes before turning onto sides or removing to cooling rack.
10. Serve and enjoy!

Notes

Variation: Add some grated cheese to the batter before scooping into muffin pans.

Nutrition Information:

Yield:

14

Serving Size:

1
Amount Per Serving: Calories: 218 Total Fat: 13g Saturated Fat: 2g Trans Fat: 0g Unsaturated Fat: 10g Cholesterol: 19mg Sodium: 334mg Carbohydrates: 22g Net Carbohydrates: 0g Fiber: 2g Sugar: 9g Sugar Alcohols: 0g Protein: 6g