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Gluten Free Honey Oat Muffins
Enjoy a delicious gluten-free breakfast on-the-go! These tasty little muffins get eaten up quickly so you may want to double the recipe.
Course Breakfast
Cuisine American
Prep Time 10 minutes minutes
Cook Time 15 minutes minutes
Total Time 25 minutes minutes
Servings 12 muffins
Calories 188kcal
Author Jenn
- 2 cups oat flour
- 2 teaspoon baking powder
- ½ teaspoon salt
- 2 teaspoon cinnamon
- 4 tablespoon honey
- ⅔ cup almond milk
- 1 cup pecans
- 2 tablespoon coconut oil
- 2 eggs
Preheat oven to 400 degrees.
Spray 12-muffin tin with non-stick cooking spray
In a small bowl, mix dry ingredients.
In a separate bowl mix liquid ingredients and nuts together.
Add the liquid/nut mix to the dry mix and stir lightly.
Fill each muffin tin cup ⅔ of the way full with batter.
Bake for 15 minutes at 400 or until a toothpick inserted in center of the muffins comes out clean.
Serving: 1serving | Calories: 188kcal | Carbohydrates: 19g | Protein: 4g | Fat: 11g | Saturated Fat: 3g | Polyunsaturated Fat: 7g | Cholesterol: 31mg | Sodium: 194mg | Fiber: 2g | Sugar: 7g