Without history we are infants. Of all intellectual pursuits, history is the most supremely useful. That is why people crave it and need ever more of it.
– Simon Jenkins, “The London Times”
Muffins were all the rage in the 1980’s, along with bagels. Then they were pushed out by scones and biscotti in the 90’s followed by cupcakes and cake pops in the 2000’s. In the most recent years, it’s been all about corn syrup free, gluten free, protein loaded, yet still extravagant baked goods.
I often long for the simplicity of muffins, but in a format that won’t twist my tummy into knots. They are simple to make, and a satisfying addition to my morning smoothie and coffee, or a quick pick-me-up during the afternoon doldrums. I use this gluten free flour blend, which I mix up in large batches to keep on hand. You know me! If the baking urge strikes, I need to act quickly or it passes by….
I never knew my maternal grandmother – she passed away decades before I was born. In her stead I had a great-aunt, Emma, whom I adored. (She was born in 1893, so she lived a rich and long life.)
Grandma’s eldest sister never married. She was a nurse in the early days, and an accomplished pianist until nearly the end of her life. Every day in between, she was basically a “farmer’s wife” working the family farm with her brother, Uncle Harold, who also never married.
(That’s Uncle Harold with us 3 girls – corn always grew taller in Illinois than in Minnesota.)
One of the main memories I have of Aunt Emma is her fantastic cooking and baking. The food was simple, substantial, and suitable for farm life. But it was always delicious! She made the best-ever oatmeal muffins, which I would smother in butter and honey.
This recipe makes about 4 dozen – perfect to share and freeze!
Soak the oats in buttermilk for a good half hour while you pull together the other ingredients. In order to make these lower fat, use both applesauce and coconut oil – half and half. It works fine to eliminate the fat and just use applesauce, but I’ve found that the muffins get rather crumbly. Oil keeps them moist and tender.
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Gluten Free Old Fashioned Oatmeal Muffins
- Total Time: 1 hour
- Yield: 48 1x
Ingredients
- 1 quart buttermilk
- 4 cups old fashioned oats (look for gluten free oats)
- 4 cups gluten free flour blend
- 2 cups brown sugar
- 1 cup natural applesauce
- 1 cup melted coconut oil
- 4 eggs, lightly beaten
- 6 tsp baking powder
- 2 tsp baking soda
- 2 tsp salt
Instructions
- Preheat oven to 350
- Soak oats in buttermilk for 30 minutes
- Add sugar, eggs, applesauce, and coconut oil and stir well
- Combine all dry ingredients, then stir into the oat mixture
- Bake in greased muffin tins for 25 minutes
- Makes 4 dozen, so bake in 2 batches
- Prep Time: 35 minutes
- Cook Time: 25 minutes
Nutrition
- Serving Size: 1 muffin
