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Author: abbeyverigin

Home Canned Zuppa Toscana

Home Canned Zuppa Toscana

Zuppa Toscana is a comforting soup filled with pork sausage, potatoes and kale for a hearty and delicious meal, and with a couple adjustments it can be pressure canned at home for a quick and easy shelf stable meal. Winter weather means lots of soups…

Healthy Morning Glory Muffins with Oat Flour

Healthy Morning Glory Muffins with Oat Flour

These hearty Morning Glory Muffins are filled with healthy ingredients, refined sugar free and naturally gluten free. Packed with oat flour, ground flaxseed, apple sauce, nuts, raisins, apples and carrots these wholesome muffins make for a great on the go snack. Morning glory muffins are…

7 Freezer Friendly Crockpot Meals | Gluten Free Slow Cooker Dump Bags

7 Freezer Friendly Crockpot Meals | Gluten Free Slow Cooker Dump Bags

Not much is better than having dinner ready to go in the freezer for busy days. These 7 dump and go slow cooker just require pulling a bag from the freezer, thawing and transferring to a crockpot. Dinner will slow cook all day for a flavorful meal with very little hands on time.

Admittedly my crockpot has been under utilized as of late, and whenever I do up a recipe in it I wonder why I don’t use it more often. Slow cooking meat makes for a tender, flavorful meal that can cook as you go about your day.

I love to have some meals ready to go in the freezer. Having some ready to eat meals or slow cooker recipes tucked away in the freezer means that we can still have a home cooked meal on nights we don’t feel like cooking.

These dump and go slow cooker meals require very little prep and even less hands on time when you’re ready to make the them. Pull one out of the fridge the night before, add it into your crockpot in the morning and dinner will be ready to go when you need it. 

All these recipes are dairy free and gluten free. Just be sure to use gluten free soy sauce when called for, if needed!

Tips For Dump and Go Slow Cooker Meals

Use bone in meat. While you absolutely can use boneless chicken thighs or chicken breasts and I often do, for dishes where you’d like the meat to hold its shape use bone in meat. I find it doesn’t shred apart quite as much as boneless meat does.

Parboil potatoes. Yes this is an extra step, however potatoes often will discolor if frozen raw. I highly recommend par boiling potatoes for 2 minutes before freezing. Especially if you’re using large potato varieties like russets where you will need to cube them. If you really want to avoid par boiling, I would use red baby potatoes as they’re least likely to discolor.

Add vegetables that are prone to overcooking at the end. Green beans are a staple in our house because we grow a ton of them in our garden. I freeze and pressure can many pints of green beans each year. I prefer to add vegetables like fresh or frozen green beans when there is 30 minutes left in the cook time. I typically add canned green beans when there is 15 minutes left. This way you get cooked green beans without them turning to mush. Depending what you are making in the crockpot, sometimes I don’t mind the vegetables to be softer in texture, for example if I’m making a soup or the vegetable is part of a sauce. Carrots, parsnips and potatoes all hold up well to a long slow cooking time in my experience.

Thaw the night before. It is not recommended to slow cook food from frozen because frozen food takes longer to heat to a safe temperature so risk of food borne illness becomes more likely. As a bonus, thawing crockpot meals before cooking allows the meat to marinate and take on so much good flavour.

Italian Balsamic Chicken Slow Cooker Recipe

Italian Balsamic Chicken Slow Cooker Recipe

Italian Balsamic Chicken Slow Cooker Recipe

Simple italian inspired chicken recipe that can be made ahead and frozen to thaw for an easy crockpot dinner.

Prep Time 5 minutes
Cook Time 6 hours
Total Time 6 hours 5 minutes

Ingredients

  • 1-2 lbs chicken breasts
  • 2 tbsp olive oil
  • 1/3 cup balsamic vinegar (or red wine vinegar)
  • 3 tbsp honey
  • 1 cup diced tomatoes
  • 3 cloves garlic, minced
  • 1 1/2 tsp dried basil
  • 1/2 tsp dried oregano
  • 1/2 tsp sea salt
  • 1/2 tsp ground black pepper
  • 1 lb fresh, frozen or canned green beans
  • 1/2 lb sliced mushrooms

Instructions

  1. Add all ingredients except green beans and mushrooms to a gallon sized freezer bag. Lay flat and freeze.
  2. To cook, thaw the night before. In the morning add to the crockpot and cook on low for 6 hours.
  3. If desired, add fresh or frozen green beans and fresh sliced mushrooms when there is 30 minutes left of cooking time. If using canned green beans, drain and add when there is 15 minutes left of cooking time.

Notes

You can add the green beans and mushrooms to the freezer bag, however for best texture I like to add them towards the end of cooking.

Pesto Chicken Slow Cooker Recipe

Pesto Chicken Crockpot Recipe

Pesto Chicken Crockpot Recipe

This easy and delicious pesto chicken recipe can be prepped ahead of time, so all that's needed is to thaw, add to the slow cooker for an easy weeknight meal.

Ingredients

  • 1-2 lbs chicken breast
  • 1 cup pesto (dairy free if needed)
  • 1/2 cup chicken broth
  • 1 lb baby potatoes, par boiled for 2 minutes
  • 1 lb fresh, frozen or canned green beans
  • balsamic reduction, parmesan cheese, or bruschetta for serving (optional)

Instructions

  1. Add all ingredients except green beans to a gallon sized freezer bag.
  2. Lay flat and store in the freezer.
  3. To cook, thaw the night before and add to the crockpot in the morning. Cook on low for 6 hours.
  4. When there is 30 minutes left, stir in fresh or frozen green beans. If using canned, drain and stir in when there is 15 minutes left of cooking time.

Notes

You can add the green beans directly to the freezer bag, however for best texture I recommend adding towards the end of cooking

Honey Garlic Chicken Slow Cooker Recipe

Honey Garlic Chicken Crockpot Recipe

Honey Garlic Chicken Crockpot Recipe

Honey garlic chicken can be frozen for a full meal ready to go in the freezer, just thaw, add to the crockpot and dinner is ready with little effort.

Prep Time 5 minutes
Cook Time 6 hours
Total Time 6 hours 5 minutes

Ingredients

  • 1-2 lbs bone in chicken thighs
  • 2 tbsp olive oil
  • 1/2 cup honey
  • 2 tbsp soy sauce (gluten free if needed)
  • 1/4 cup chicken broth
  • 1/2 tsp chili flakes
  • 6 cloves garlic
  • 1/2 yellow onion, diced
  • 1 lb baby potatoes, par boiled for 2 minutes
  • 1 lb fresh, frozen or canned green beans
  • 1 1/2 tsp arrowroot powder or cornstarch
  • 1 tbsp water

Instructions

  1. Add all ingredients except green beans, arrowroot powder or cornstarch and water to a gallon sized freezer bag.
  2. Lay flat and freeze.
  3. To cook, thaw overnight then transfer to a crockpot. Cook on low for 6 hours.
  4. Add fresh or frozen green beans in last 30 minutes of cooking time, or drain and add canned green beans in the last 15 minutes of cooking time.
  5. To thicken the sauce, whisk together cold water and arrowroot powder or cornstarch. Add mixture to the crockpot in last 5 minutes of cooking time.

Notes

Carrots can be used in place of green beans and added to the freezer bag. Boneless chicken thighs or chicken breast also work, however they will shred. Bone in meat tends to hold it's shape better when slow cooking.

Thai Chicken Curry Slow Cooker Recipe

Thai Chicken Curry Crockpot Recipe

Thai Chicken Curry Crockpot Recipe

Slow cooker thai chicken curry is a freezer friendly crockpot recipe that can easily be made vegetarian by substituting chickpeas in place of the chicken.

Prep Time 5 minutes
Cook Time 6 hours
Total Time 6 hours 5 minutes

Ingredients

  • 1 lb chicken breasts
  • 1 14 oz can coconut milk
  • 4 tbsp red curry paste
  • 2 tbsp soy sauce (gluten free if needed)
  • 3 tbsp lime juice
  • 3 tbsp honey
  • 6 cloves garlic, honey
  • 1/2 tsp ground ginger
  • 1/2 tsp chili flakes
  • 1/2 cup chicken broth
  • 1/2 cup fresh or frozen spinach

Instructions

  1. Add all ingredients except spinach to a gallon sized freezer bag.
  2. Lay flat and freeze.
  3. To cook, thaw overnight in the fridge. Add to the crockpot and cook on low for 6 hours.
  4. In final 15 minutes, stir in fresh or frozen spinach.
  5. Serve over rice.

Notes

To make this curry vegetarian, substitute canned chickpeas for the chicken. Sliced carrots can be added to the freezer bag as well.

Green Chicken Chili Slow Cooker Recipe

Green Chicken Chili Crockpot Recipe

Green Chicken Chili Crockpot Recipe

Green chicken chili is the perfect freezer friendly crockpot recipe. No additional ingredients needed, just dump and go with this simple slow cooker recipe.

Prep Time 5 minutes
Cook Time 6 hours
Total Time 6 hours 5 minutes

Ingredients

  • 1 lb chicken breasts
  • 1 yellow onion, diced
  • 4 cloves garlic, minced
  • 1 bell pepper, diced
  • 1 1/2 cups salsa verde
  • 1 14 oz can navy beans, drained and rinsed
  • 1/2 cup frozen corn
  • 1 1/2 cups chicken broth
  • cilantro, jalapeños, or sour cream to serve (optional)

Instructions

  1. Add all ingredients to a gallon sized freezer bag.
  2. Lay flat and freeze.
  3. To cook, thaw overnight and add to a crockpot. Cook on low for 6 hours.
  4. Use a fork to shred the chicken.
  5. Serve with cilantro, jalapenos and sour cream if desired.

Honey Mustard Pork Chops Slow Cooker Recipe

Honey Mustard Pork Chops Crockpot Recipe

Honey Mustard Pork Chops Crockpot Recipe
Prep Time 5 minutes
Cook Time 6 hours
Total Time 6 hours 5 minutes

Ingredients

  • 1-2 lbs pork chops
  • 1/4 cup olive oil
  • 1/4 cup chicken broth
  • 1/2 cup dijon mustard
  • 1/4 cup honey
  • 1/2 tsp black pepper
  • 1/2 tsp salt
  • 1/2 yellow onion, diced
  • 3 cloves garlic, minced
  • 1 lb baby potatoes, par boiled for 2 minutes
  • 1 lb fresh, frozen or canned green beans

Instructions

  1. Add all ingredients except green beans to a gallon sized freezer bag.
  2. Lay flat and freeze.
  3. To cook, thaw overnight and transfer to a crockpot. Cook on low for 6 hours.
  4. If using fresh or frozen green beans, stir in at the last 30 minutes of cooking time. If using canned green beans, drain and add to the crockpot in last 15 minutes of cooking time.

Notes

I use bone in pork chops because that is what we receive from our butcher. Boneless pork chops will also work. Instead of green beans, carrots can be used and added to the freezer bag.

Pineapple Pork Chops Slow Cooker Recipe

Pineapple Pork Chops Crockpot Recipe

Pineapple Pork Chops Crockpot Recipe

Ingredients

  • 1-2 lbs pork chops
  • 2 cups fresh, frozen or canned pineapple
  • 1 bell pepper, diced
  • 3 cloves garlic, minced
  • 1/4 cup honey
  • 2 tbsp soy sauce (gluten free if needed)
  • 2 tbsp rice vinegar
  • 1 1/2 tsp arrowroot powder
  • 1 tbsp cold water

Instructions

  1. Add all ingredeints except arrowroot and water to a gallon sized freezer bag.
  2. Lay flat and freeze.
  3. To cook, that overnight then add to a crockpot. Cook on low for 6 hours.
  4. Serve with rice.

Notes

If using canned pineapple, feel free to use the leftover pineapple juice in place of the honey.

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Crockpot Creamy Chicken & Veggie Soup

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Home Canned Beef And Vegetable Soup | How To Pressure Can Soup

Home Canned Beef And Vegetable Soup | How To Pressure Can Soup

Simple home canned beef & vegetable soup is an easy to pressure can meal in a jar recipe to stock the pantry with.

mason jars of home canned beef and vegetable soup on antique hutch

One of the most used items in our canning pantry are the pressure canned meal in a jar recipes I like to keep stocked. Shelf stable convenience meals are such a game changer on busy nights or when you just don’t feel like cooking. As much as I love homemade freezer meals, often times they do require thawing so in a pinch it’s great to have meals on the shelf that are ready to heat and serve.

Throughout the fall and winter months, soups are a staple for us so I have been working on stocking the pantry with some home canned soups. This beef and vegetable soup is simple, delicious and healthy. The most time consuming part of canning soup is processing in the pressure canner, so this is a great project to do while you’re busy in the kitchen with other tasks.

Is It Safe To Can Homemade Soup

Yes, canning homemade soup is safe as long as you’re following some basic guidelines. Avoid adding dairy, rice, pasta and thickeners like flour and starch to soups that you plan to can. If you choose to add dried beans, they should be cooked prior to canning. Be sure to only include ingredients in your soup that are considered safe for canning.

This soup recipe is my own and not a recipe that has been tested for safety, however I consider this a common sense canning recipe. There are guidelines for canning homemade soup that are beneficial to reference. These guidelines recommend hot packing soup and ensuring that the jar is filled half way with solids, the rest with liquid. I choose to raw pack the vegetables in my home canned soup to ensure that the ingredients are evenly distributed and to save time. I feel perfectly safe doing so as most of the vegetables used in this recipe have canning instructions to raw pack on their own. There are many tested meal in a jar recipes in the All New Ball Book of Canning & Preserving that include these vegetables and call for adding them raw, so again, I feel safe doing so.

Can You Water Bath Can Homemade Soup

No, it is not recommended to water bath can soup. Soup contains low acid foods like broth, vegetables, meat and beans which should be pressure canned. Pickled vegetables contain vinegar to raise the acidity which is why they are safe to water bath can.

Ingredients For Home Canned Beef & Vegetable Soup

Ground beef

Frozen or Fresh Mixed Vegetables (Carrots, Green Beans, Peas & Corn)

Potatoes

Onions

Garlic

Canned or Fresh Diced Tomatoes

Tomato Paste

Dried Oregano

Dried Basil

Sea Salt

Black Pepper

Broth

Tools For Home Canned Soup

Presto 23 Qt Pressure Canner

Pressure Canner Rack

Jar Lifter

Stainless Steel Canning Funnel

Canning Jars

My Favorite Canning Lids (Discount code ABBEY10 saves 10%)

How To Pressure Can Beef & Vegetable Soup

Wash and peel potatoes. Dice potatoes and add to a large bowl. Cover with cold water and set aside.

Dice onions and tomatoes (if using fresh), and mince garlic. If using frozen mixed vegetables, measure into a bowl and allow to thaw.

Heat a skillet and add oil. Brown ground beef until partially cooked through, breaking up with a spatula as it cooks. Heat broth and prepare canning jars.

Divide ground beef, mixed vegetables, potatoes, onions, garlic, and diced tomatoes between clean hot jars. Add tomato paste, dried oregano, dried basil, salt and pepper.

Add broth to 1 inch of headspace.

Use a debubbling tool or a chopstick to debubble jars and adjust headspace if needed.

Clean rims of canning jars with white vinegar.

Add canning lids and rings to finger tip tight.

Fill pressure canner with required amount of water. My Presto 23 Qt Pressure Canner requires 3 quarts of water.

Add jars to pressure canner and secure lid, and turn on element.

Once a steady stream of steam is released from the vent pipe, allow canner to vent for 10 minutes.

Add regulator and bring canner up to pressure.

If using a dial gauge pressure canner, process at 11 pounds of pressure. If using a weighted gauge pressure canner, process at 10 pounds of pressure. Adjust pressure if above 1000 feet of elevation following these guidelines.

Process quarts for 90 minutes and pints for 75 minutes.

Once processing time is complete, turn off canner and allow pressure to come down completely.

Remove the canner lid and allow the jars to cool in the canner for 10 minutes before removing. This helps to prevent siphoning.

Allow jars to cool on the counter for 24 hours. Remove rings and clean jars before storing.

Yield: 7 quarts

Home Canned Beef and Vegetable Soup

mason jars of beef and vegetable soup on antique hutch

Home canned beef and vegetable soup is a healthy and easy pressure canning recipe to stock your pantry with ready made meals.

Prep Time 30 minutes
Cook Time 1 hour 30 minutes
Total Time 2 hours

Ingredients

  • 2 pounds ground beef
  • 1 tsp olive oil
  • 5 1/4 cups thawed frozen mixed vegetables (green beans, carrots, peas, corn)
  • 3 1/2 cups diced potatoes
  • 1 3/4 cups diced yellow onion
  • 7 cloves minced garlic
  • 1 3/4 cups diced tomatoes (canned or fresh)
  • 7 tsp tomato paste
  • 7 tsp sea salt
  • 1 3/4 tsp black pepper
  • 3 1/2 tsp dried basil
  • 7/8 tsp dried oregano
  • 3 1/2 quarts beef broth

Instructions

  1. Prepare vegetables and thaw frozen mixed vegetables.
  2. Heat a skillet with olive oil over medium. Partially cook through ground beef, breaking up with a spatula as it cooks. The beef will continue to cook through the canning process.
  3. Heat broth in a large pot.
  4. To each clean and hot quart jar, divide ingredients evenly. Add 2/3 cup ground beef, 3/4 cup mixed vegetables, 1/2 cup diced potatoes, 1 clove minced garlic, 1/4 cup diced yellow onion, 1/4 cup diced tomatoes, 1 tsp tomato paste, 1 tsp sea salt, 1/4 tsp black pepper, 1/2 tsp dried basil and 1/8 tsp dried oregano.
  5. Fill jars to 1 inch of headspace with broth.
  6. Using a debubbling tool or chopstick, debubble jars and adjust headspace.
  7. Clean rims of canning jars with white vinegar.
  8. Apply lids and rings to finger tip tight.
  9. Process jars in a pressure canner for 90 minutes for quarts, 75 minutes for pints. Process at 11 pounds of pressure if using a dial gauge pressure canner, or 10 pounds of pressure canner if using a weighted gauge pressure canner.

Notes

To can pints instead of quarts, follow the same instructions with half the amount of ingredients called for per quart. Recipe will make 14 pints. Per pint, add 1/3 cup ground beef, 1/4 cup plus 2 tbsp mixed vegetables, 1/4 cup diced potatoes, 1/2 clove minced garlic, 2 tbsp diced tomatoes, 1/2 tsp tomato paste, 1/2 tsp sea salt, 1/8 tsp black pepper, 1/4 tsp dried basil, and 1/16 tsp dried oregano.

Fresh vegetables can be used in place of frozen mixed vegetables. Use a mix of green beans, carrots, peas and corn.

This soup has become a pantry staple for us. I hope you enjoy it as much as we do!

More Canning Recipes

Homemade Ketchup Canning Recipe

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This harvest kale salad with sweet potato, apple and quinoa combines plenty of fall flavours into a healthy and hearty salad that lasts in the fridge. As much as I love all the fresh produce we bring in through the summer, fall flavours will always…

One Bowl Gluten Free Pumpkin Muffins Recipe with Oat Flour

One Bowl Gluten Free Pumpkin Muffins Recipe with Oat Flour

This delicious, fluffy gluten free pumpkin muffin recipe is made with oat flour, and refined sugar free with pure maple syrup. As a bonus, these one bowl muffins make for quick and easy clean up.

It is fall, we are having some cooler temperatures which means I am breaking out all the fall flavours and recipes. I love baking, especially this time of year, and I’m always coming up with healthier alternatives to our favourite recipes. These one bowl gluten free pumpkin muffins are delicious, healthy, and easy to make with minimal clean up.

When it comes to healthy gluten free baking, my go to is always oat flour. It’s both easy and affordable to make at home, and I love the texture it gives to gluten free baking recipes. Just be sure to purchase certified gluten free oats or oat flour if you need the pumpkin muffins to be celiac friendly. I also love when I can make a recipe refined sugar free without sacrificing the result. I sweeten these with pure maple syrup to make them a little healthier, and the maple adds to the fall inspired flavour of these muffins.

How To Make Homemade Oat Flour

Making oat flour at home is beyond simple and I find that it’s usually more affordable than buying it at the store. Oat flour can sometimes be hard to find in store, but oats are always available. To make oat flour, simply add oats to a blender and blend on high speed until the oats resemble a fine flour. Depending on the oats you use, this could take between 30 seconds and a minute. I use rolled oats, however you can also use quick oats or steel cut oats. If you choose to use steel cut oats keep in mind they will take longer to blend into a flour.

Substitutions In Pumpkin Muffins

Melted Butter. Melted coconut oil, avocado oil, or light olive oil all work in place of butter in this muffin recipe.

Maple Syrup. Honey or cane sugar can be used in place of pure maple syrup in equal amounts.

Pumpkin Puree. Butternut squash puree also works well in these muffins in place of the pumpkin.

Pumpkin Seeds. I garnish the tops of the muffins with some pumpkin seeds. You can substitute the pumpkin seeds with chopped walnuts, pecans or chocolate chips. You can also add an additional 1/2 cup of seeds, nuts or chocolate chips to the muffin batter.

Tips For Making Oat Flour Muffins

Add the baking powder, baking soda, salt, and spices to the wet ingredients. When making a one bowl recipe like this, I add the baking powder, baking soda, salt, and spices to the wet ingredients before the flour to make sure they are evenly distributed. In most baking recipes you would mix the dry ingredients together separately to ensure they would be evenly distributed.

Allow the batter to rest. I find I get the best texture with these muffins when I allow the batter to rest for 5-10 minutes before baking. I wait until the muffin batter is mixed together before I preheat the oven, allow the batter to rest, and then fill my muffin pan.

How To Store Muffins

These gluten free pumpkin muffins will store at room temperature for about 3 days before they would potentially start to go stale. Alternatively, store in the fridge for up to a week, or in the freezer for up to 3 months. Regardless of how you choose to store them, and air tight container will keep them fresh longer.

Tools

Large bowl

Measuring cups

Measuring spoons

Spatula

Whisk

Muffin liners

Cast iron muffin pan

How To Make Gluten Free Pumpkin Muffins

In a large bowl, mix together eggs, pumpkin puree, greek yogurt, maple syrup, vanilla extract and melted butter.

Once wet mixture is smooth, add in baking powder, baking soda, salt, cinnamon, and pumpkin spice and whisk together.

Whisk in oat flour until the muffin batter is smooth. If using, add in optional chocolate chips, pumpkin seeds or nuts.

Preheat the oven to 350. Allow the batter to sit at room temperature for 5-10 minutes as the oven preheats.

Add muffin liners to a muffin pan, and fill each to 3/4 full with muffin batter. Sprinkle pumpkin seeds over top.


Bake at 350 for 20-22 minutes until muffins are set. Allow to cool in the muffin pan.

Yield: 12

One Bowl Gluten Free Pumpkin Muffins

gluten free pumpkin muffins in a cast iron pan

Fluffy and healthy one bowl pumpkin muffins that are gluten free and refined sugar free. Using oat flour and maple syrup, these muffins are a healthier alternative for fall baking.

Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes

Ingredients

  • 2 eggs
  • 3/4 cup pumpkin puree
  • 1/2 cup greek yogurt
  • 1/4 cup butter, melted
  • 3/4 cup maple syrup
  • 2 tsp vanilla extract
  • 2 cups oat flour
  • 1 tbsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 tbsp cinnamon
  • 1 tbsp pumpkin spice
  • 2 tbsp pumpkin seeds
  • 1/2 cup chocolate chips, pumpkin seeds, or chopped walnuts (optional)

Instructions

  1. In a large bowl, whisk together eggs, pumpkin puree, greek yogurt, melted butter, maple syrup and vanilla extract.
  2. Once smooth, whisk in baking powder, baking soda, salt, cinnamon and pumpkin spice.
  3. Add oat flour and whisk until smooth.
  4. Stir in optional chocolate chips, pumpkin seeds or walnuts if using.
  5. Preheat oven to 350 and allow the muffin batter to rest 5-10 minutes.
  6. Line a muffin pan with muffin liners and fill to 3/4 full.
  7. Sprinkle pumpkin seeds over top.
  8. Bake for 20-22 minutes until muffins are fully set and allow to cool in muffin pan before storing.

Notes

Use certified gluten free oats to make these celiac friendly.

Honey or cane sugar can be used in place of the maple syrup in equal amounts.

Melted coconut oil, avocado oil or light olive oil can be used in place of the melted butter.

Other Oat Flour Recipes

One Bowl Gluten Free Banana Muffins with Oat Flour

Zucchini Oat Flour Muffins

Oat Flour Sandwich Bread

Cinnamon Oat Flour Coffee Cake

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The Best Homemade Ketchup Recipe | How To Can Homemade Ketchup

The Best Homemade Ketchup Recipe | How To Can Homemade Ketchup

Homemade ketchup is easy to make and better for you without high fructose corn syrup. Learn how to can homemade ketchup with this recipe.


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