Who doesn’t Love doughnuts? Who doesn’t miss doughnuts when following a gluten-free, dairy-free, egg-free diet? The flavors in this muffin help satisfy that craving. These have the goodness of whole grain oats and are lower in sugar and fat than doughnuts. Whip up a batch and enjoy with your favorite cup of coffee or tea.
Doughnut Oat Muffins – Gluten-free, Dairy-free, Nut-free and Vegan
1 c. GF Bisquick
1 c. GF oat flour ( I put my GF Oats in my blender to make oat flour)
1/4 c. sugar
1/2 tsp. baking soda
1 tsp. baking powder
1 tsp. cinnamon
1/2 tsp. ground nutmeg
1 c. non-dairy milk (I used oat milk)
2 tsp. rice vinegar (white or apple cider vinegar will work too)
1/4 c. vegetable oil (I used corn oil)
2 tsp. Cinnamon
1/4 c. sugar
3 Tbsp. Pure maple syrup ( I use grade B from Amazon)
Preheat oven to 350*. Put paper liners in muffin pan.
Combine dry ingredients in a mixing bowl. Add vinegar to non-dairy milk. Pour sour milk and oil into the dry ingredients. Stir to combine. Scoop into muffin papers. I only filled them 1/2 full and it made 12. Bake for ~12 minutes. They will get golden brown and firm to the touch. Cool for 1 minute before placing on a cooling rack. Dip top into pure maple syrup and then into cinnamon/sugar mixture. Allow to cool completely before removing from paper liner. Enjoy with your favorite cup of coffee or tea.