I am very excited to have Sarah of Sarah Bakes Gluten Free Treats joining us today as our guest blogger, with an amazing gluten-free recipe for a delicious breakfast treat.

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Good morning, Tasty Yummies readers! It’s a new day and a new year. Many of us are taking the time to make resolutions for 2014. We are thinking about how to change the way we are living. Changing the way we treat our bodies, by how much we exercise and what foods we eat. We know it’s the right thing to do to feel better, but it can be so hard to stick to the plan!

Even when we are trying to eat a healthy, balanced diet, we still need to do some baking once in awhile (I know I sure do). These gluten free vegan oatmeal molasses muffins are not too sweet and have a great texture. I’m happy to say they are low-fat and sweetened with both coconut sugar and molasses. The applesauce and banana make them super moist. I like to make a batch at the beginning of the week and I’m set. A great grab-n-go breakfast or yummy guilt-free snack!

[print_this]Gluten Free Vegan Oatmeal Molasses Muffins
makes 12 muffins

1/2 cup certified gluten free rolled oats
1/2 cup So Delicious Dairy Free unsweetened coconut milk
1 1/4 cups Sarah’s gluten free flour blend
1/2 teaspoon ground cinnamon
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon sea salt
1/2 cup unsweetened applesauce
1 ripe banana, mashed
3 tablespoons coconut oil, melted
1/4 cup coconut sugar
3 tablespoons molasses
1 teaspoon pure vanilla extract
1/2 cup raisins or chopped nuts

Preheat oven to 350 degrees. Line muffin tin with paper liners or spray with cooking spray. In large mixing bowl, stir together oats and coconut milk. Let sit for 10 minutes to soften. In separate bowl, sift together flour, cinnamon, baking powder, baking soda and salt. Set aside. 

Add applesauce, mashed banana, melted coconut oil, coconut sugar, molasses and vanilla to oat mixture. Stir together. Add flour mixture and raisins. Mix until well combined. Scoop dough into prepared muffin tin. Bake muffins for 17-19 minutes. Remove from muffin tin and place on cooling rack to cool. Store in air-tight container.

Check out more of Sarah’s recipes at Sarah Bakes Gluten Free Treats. You can also follow her on facebook, twitter, pinterest, and instagram. Happy baking!

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