Low Sodium Gluten Free Oatmeal Muffins

Total time42 min

Prep time15 min

Cook time22 min

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Ingredients

12 servings

For the streusel topping

1 cup gluten free oats
2 tbsp packed light brown sugar
C&H Premium Pure Cane Light Brown Sugar Bag - 2 LB Simple Truth Organic Light Brown Sugar Vitacost Certified Organic Light Brown Sugar Signature SELECT Sugar Brown Light - 16 Oz O Organics Organic Sugar Brown Light - 24 Oz
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¼ tsp ground cinnamon
2 tbsp unsalted butter, melted

For the muffins

1 ½ cups gluten free oats
1 cup gluten free flour
1 ½ tsp baking powder
½ tsp baking soda
1 tsp ground cinnamon
½ tsp salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
½ cup packed light brown sugar
1 cup whole milk
⅓ cup neutral oil (such as canola oil or vegetable oil)
2 large eggs
1 tsp vanilla extract

Instructions

1
Preheat the oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease each cup well.
2
Make the streusel: in a small bowl, stir together 1 cup gluten free oats, 2 tbsp brown sugar, and 1/4 tsp cinnamon. Drizzle in the 2 tbsp melted butter and stir until the oats are evenly coated and the mixture clumps slightly. Set aside.

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