As I have mentioned before, I love oatmeal. It is just the perfect low-calorie/low-fat heart healthy breakfast/lunch/dinner. I love oatmeal so much in fact that today I am wearing a sweater the color of ….you guessed it oatmeal! Therefore It is only logical to combine two of my favorite things into one…an oatmeal cupcake!
But there is a catch, recently I have started eating gluten-free, a result of a whole lot of inconclusiveness. I have been to the doctor a few times, had a blood test for Celiacs, which was negative, but I have still felt that something is not right. The only way to describe how I feel when I eat gluten-containing products is as if there is a rock sitting in my stomach with no chances of moving anytime soon.
Which brings me back to my love of oatmeal. While oatmeal is in fact gluten-free, most oat products are cross-contaminated with gluten, which nullifies their gluten free properties. As a result, I am currently on a search for my favorite gluten free oatmeal which I have yet to find (any suggestions are welcome). Furthermore this why I have yet to bake an oatmeal cupcake until NOW!
I found a great healthy (muffin) recipe from Brown Eyed Baker which I adapted to be gluten free
GF Oatmeal Blueberry Cupcakes with Cream Cheese Frosting
(original recipe with link)
1 cup rolled oats (I used Bob’s Red Mills certified Gluten Free)
1 cup skim milk
1/2 cup unsweetened applesauce
2 egg whites
1 cup GF flour (I used Bob’s Red Mills All-Purpose flour)
1/2 cup brown sugar
1 tsp. baking powder
1/2 tsp. baking soda1/2 tsp. salt
1 tsp. cinnamon
1 tsp. granulated sugar
1 cup of blueberries
Cream Cheese Frosting
1/3 cup of reduced-fat cream cheese
1/4 cup of non-hydrogenated butter
2 1/2 cup of confectioners sugar
The cake has 140 calories and the cream cheese frosting is an additional 130 calories.
Note: I have researched some what the difference between a muffin and a cupcake and for my purposes…its like tomato tomato.
Other Note: I have no idea what I am doing when it comes to gluten free baking, I just substituted the flour with gluten free flour and it seemed to taste fine to me!
Still one more note: I read that baking soda and baking powder are gluten free, but you can check to make sure you buy one’s that are certified
Better yet, friday is only 2 more days away…more oatmeal!