Pumpkin Oatmeal Muffins with chocolate chips - gluten free, wheat free

Pumpkin Oatmeal Chocolate Chip Muffin - gluten free

For those of you who can have gluten free oats, here is a recipe for you.  Pumpkin combined with oatmeal and mini chocolate chips to create a very moist breakfast or snack muffin.  I made this recipe with an egg for the larger batch of 12 muffins.  But, when I divided the recipe to make just 4 muffins, I omitted the egg and they came out fine.   Try it!  Let me know how you like it.

Thanks for visiting the Americus Garden Inn Bed & Breakfast blog.  Hope you'll come stay with us soon.

Love,

Susan

Pumpkin Oatmeal Chocolate Chip Muffins - wheat free, gluten free

Pumpkin Oatmeal Chocolate Chip Muffins - gluten free, wheat free

2 cups gluten free rolled oats

1 teaspoon baking powder

1 teaspoon cinnamon

1/2 teaspoon nutmeg

1/2 teaspoon ginger

1/4 teaspoon salt

1 cup pumpkin puree

1 egg

1/4 cup pure maple syrup

2 teaspoons pure vanilla extract

1 cup almond milk

1/4 cup mini chocolate chips

1. Preheat oven to 350 degrees. Spray muffin pan with non-stick spray or line with paper liners. 
2. In a large bowl, mix pumpkin, 1 egg, maple syrup, vanilla extract and milk. 
3. In a medium bowl, stir together oats, baking powder, seasonings and salt.  Add chocolate chips.
4. Mix dry ingredients into pumpkin mixture just until combined.
5. Let the mixture rest for about 10 minutes to allow the oats to absorb the liquid.
6. Divide the batter equally into the prepared muffin pans.
7. Bake for 30-35 minutes and until the center of each oatmeal muffin is set. Allow to cool for 10 minutes before serving.

(For small batch, 4 muffins, divide all ingredients by 4 and omit egg.)

Adapted from Baked Pumpkin Oatmeal Muffins

Whole Wheat Cornmeal Blueberry Pancakes - egg free recipe

Whole Wheat Cornmeal Blueberry Pancakes

I am always looking for recipes that can be easily adjusted or modified for special needs and small batches.  When I have one or two guests for breakfast, I don't want to use a recipe for twenty.  So, I love recipes like this one.  Whole wheat (whole grains), cornmeal and blueberries with no added sugar, no eggs, and the milk can be replaced with almond, soy or coconut milk for a vegan option.  And, they actually taste good, too!

A couple of notes about this recipe, the batter is very thin, but, the pancakes puff up nicely, as you can see.  I used frozen blueberries and placed 8 - 9 berries on each pancake immediately after pouring the batter on the hot griddle.  I prefer to make sure every pancake has the same number of berries.  Lastly, I did use butter to grease the griddle.  If there was not enough butter on the griddle, they did stick.

Thanks for visiting the Americus Garden Inn blog.  Please let me know how this recipe works for you.

Love,

Susan

Whole Wheat Cornmeal Blueberry Pancakes

Whole Wheat Cornmeal Pancakes - egg free recipe (can be vegan)
Yield:  12 pancakes

1 cup whole wheat flour

1/2 cup cornmeal

1 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1 cup milk (can use almond, soy or coconut milk for vegan version)

1/2 cup water (can use orange juice or some lemon juice for a variation)

1 cup fresh or frozen blueberries (8 - 9 berries per pancake)

1. Mix together the whole wheat flour, cornmeal, baking powder, baking soda and salt in a large mixing bowl.
2. In a separate small bowl, combine milk and water. Add to dry ingredients, stirring just until combined. Batter will be quite liquid.
3. Let batter sit for 5 to 10 minutes to thicken.
4. Ladle onto buttered griddle set to medium heat. Quickly, place 8 - 9 blueberries on each pancake.  Flip when bubbly on top, golden brown, and edges are slightly dry.
5. Enjoy with some fresh maple syrup.