Apricot Oat Muffins
Online Exclusive: Try this muffin for breakfast or a mid-morning snack with a cup of ginger tea. It’s sweet, fruity and nutty and a nice change of pace for Phase 2.
Gluten-free baking, especially without guar gum or xanthan gum (which is not allowable until Phase 3 of the diet) can be a real challenge. For that reason weighing the flours to get precise measurements is a good practice. We have put the gram equivalent for the quick oats and brown rice flour for those of you who have a food scale.
Baking Tip for Apricot Oat Muffins
Additionally, we advise that you let the muffins cool completely in the pan before transferring them to a container to store in the refrigerator. If you don’t, the muffins may crumble.
Once you reach Phase 3 and add 1/4 of a teaspoon of guar gum or xanthan gum during step 2 of the recipe. If you’re already in a later phase or are not on the diet include the guar or xanthan gum during step 2.
- ⅔ cup (62 grams) quick oats
- 1 tablespoon chia seeds or 1 egg (if using egg, reduce the brown rice milk by ¼ cup)
- 1 cup Brown Rice Milk*
- 1 teaspoon vanilla
- ¼ cup maple syrup
- ¼ safflower oil
- ¾ cup (100 grams) brown rice flour
- ¼ teaspoon salt
- ½ teaspoon cinnamon
- ¼ teaspoon ground ginger
- 2 teaspoons Homemade Baking Powder** (page 238)
- ⅓ cup finely chopped dried apricot
- 2 tablespoons quick oats
- 3 tablespoons chopped pecans
- ¼ teaspoon cinnamon
- Preheat the oven to 350°F.
- Grease a 6-cup muffin pan and set aside.
- Combine the oats, chia seeds or egg, rice milk, vanilla, maple syrup and oil. Stir well and allow to stand while the oven is preheating.
- Combine the flour, salt, cinnamon, ginger and baking powder in small bowl.
- Add the flour mixture into the oatmeal mixture and stir well. Stir in chopped apricots.
- Fill each muffin cup with a scant ⅓ cup of batter.
- Combine the topping ingredients and sprinkle the mixture over the muffins.
- Bake in the preheated oven for 25 minutes, or until a toothpick inserted into the middle of the muffin comes out clean.
- Allow the muffins to cool in the pan completely before removing. Refrigerate or freeze leftovers.
* You can substitute coconut milk or almond milk in place of brown rice milk.
** Most commercial baking powders contain cornstarch, which is not permitted in the first two Phases of this diet. Making your own baking powder enables you to make the recipes for baked goods found in Phase 2.
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