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No-Grain-Ola Spiced Muffins
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Nutrition Facts
Serving Size 57 g
(Approx. 15 Servings)
Amount Per Serving
Calories 200 Calories From Fat 90
% Daily Value*
Total Fat 10 g 15%
Saturated Fat 5 g 25%
Trans Fat 0.0 g
Cholesterol 40 mg 13%
Sodium 390 mg 16%
Total Carbohydrate 26 g 9%
Dietary Fiber 1 g 4%
Sugars 12 g
Protein 3 g
Vitamin A 4% • Iron 4%
Vitamin C 0% • Calcium 8%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
 
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
 
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
No-Grain-Ola Spiced Muffins
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Prep Time
5 minutes
Cook Time
22 minutes
Total Time
27 minutes
Serves
15  People

Ingredients

Recipe makes 15 Servings

1 1/2 cup(s) Bob's Red Mill Gluten Free 1 to 1 Baking Flour
1 cup(s) No-Grain-Ola Holy Coco Cacao!, ground to a sand like consistency
2 Tsp baking powder
2 Tsp baking soda
1 Tsp salt
2 Tsp ground cinnamon
1/2 cup(s) unsalted butter
3/4 cup(s) sugar
1/2 cup(s) whole milk
2 Tsp vanilla
2 large eggs
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Instructions

1
In a large bowl, combine gluten free flour, no-grain-ola, baking powder, baking soda, salt and cinnamon. Whisk until well incorporated. Set aside.
2
Preheat oven to 350°F and line muffin tray with paper liners.
3
In a large bowl (or stand mixer) combine butter and sugar. Mix on medium 1 to 2 minutes then add milk, vanilla and eggs. Mix an additional 2 minutes.
4
Over low speed, slowly incorporate dry ingredients into the wet, about a half cup at a time. Increase speed slightly once almost completely combined.
5
Spoon a heaping tablespoon into a paper lined muffin tray and bake 17 to 22 minutes or until a toothpick inserted in the center comes out clean.
6
Serve warm muffins with honey or butter.
7
Chef's Note: To add extra texture and flavor to the muffins, create a crumble using 1/2 cup coarsely chopped no-grain-ola, 1/2 teaspoon of vanilla, 1 tablespoon of sugar and 1/2 teaspoon of cinnamon. Sprinkle on muffins prior to baking.
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