As you know school started so when the school bus drops my daughter off in the evening, she is like give me anything I can eat in a second. So I need to make it something for her after school snack. Whereas my son while coming back from his school already down in car, so when he wakes up he also asks me can I get something to eat? So I try to make snacks according to their taste, my daughter likes mango and strawberry so I made this Gluten free Mango strawberry oatmeal muffins. She also likes carrots so I also made these savory oatmeal carrot cookies.
When comes to flour I like Bob’s Red Mill and buy it all the time as I trust them a lot. As you know oats are an incredibly versatile whole grain, as it is rich in dietary fiber and can help reduce the cholesterol. This time I tried making muffins gluten free with gluten free oats and gluten free flour. Gluten Free Oats are sourced gluten free packaged in Bob’s Red Mill’s 100% gluten free facility and tested every step of the way to ensure their gluten free status.
I am not sure about making it vegan so decided to leave that part. For muffins I used both Old fashioned oats and instant oats. Also this recipe is inspired from oat bran muffins from “Little Flower Baking ”. I made lot of changes and also used fresh strawberries, mango and mango puree. If you don’t like taste of mango choose any other stone fruits. Earlier I tried mango muffins which are so delicious. I know mango and strawberry can make great pair. That is why I added in these muffins.
This strawberry mango muffin is so soft and full of fruit flavor. I think we can add oatmeal bran to make hardier, however kids may not like. This one is really soft in every bite, maybe because of addition of fruit puree and addition of yogurt and fresh fruit.
For the savory oatmeal carrot cookies, I used shredded carrot, Parmesan cheese and black pepper and oil. It has brown sugar. While discussing the recipe with my hubby he told me he doesn’t want me to sprinkle any salt, but like it you sprinkle black pepper. I did that. Cookies are crunchy with hint of peppery taste with sweetness in the background and it goes well with a cup of milk or coffee for sure.
Both Gluten free Mango strawberry oatmeal muffins and savory oatmeal cookies are great as after school snacks if you want you can put them in lunch box. My daughter like it with a cup of milk, give it try you will love it.
Do you love oats #BRMOats and like it as oatmeal muffins or cookies then here is Bob’s Red Mill for you to buy various products from Bob's Red Mill.
Why wait give it try this delicious cookies and muffins.
Delicious gluten free mango strawberry oatmeal muffins and Savory carrot oatmeal cookies, great as after school snack, you can pack them in lunch box.
Ingredients
- ½ cup + 3 tablespoon Bob’s Red Mill Gluten free instant oats
- ⅓ cup Bob’s Red Mill Gluten free old fashioned rolled oats
- ½ cup Bob’s Red Mill gluten free all purpose flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- 1 egg
- ¼ cup canola oil
- ⅔ cup thick mango puree ( which is from 1 ½ cups chopped mango)
- ½ cup chopped mango
- ½ cup chopped strawberries
- ½ teaspoon cinnamon
- ¼ teaspoon vanilla extract
- ½ teaspoon sea salt
- ¼ cup brown sugar packed
- ¼ cup yogurt
- ½ cup Bob’s Red Mill Gluten free old fashioned rolled oats
- 2 tablespoon warm water
- 3 tablespoon p extra-virgin olive oil
- 11/2 lightly packed light brown sugar
- ½ large egg, beaten
- ½ cup sifted Bob’s Red Mill gluten free all purpose flour
- ¼ teaspoon fine sea salt
- ⅛ teaspoon baking soda
- 1 teaspoon chopped fresh rosemary
- ¼ teaspoon freshly-cracked black pepper(extra for sprinkle )
- ½ cup freshly-grated Parmesan cheese
- ½ cup grated carrot
Instructions
- First peel and
- chop mangoes to make puree and ½ cup chopped mango pieces.
- Pre-heat oven 375F and line the muffin tin with paper liner.
- In a bowl add yogurt and brown sugar and then add instant oats, rolled oats and mix well and set aside.
- In another bowl add gluten free all purpose flour, baking soda, baking powder, cinnamon and salt and set aside.
- In a small bowl add oil, egg and vanilla extract and mix well and set aside.
- Add flour mixture on the oats mixture and then mix in oil-egg mixture in stream until everything combined well.
- Then mix in mango puree and finally fold in half of chopped mango and strawberries.
- Fill each muffin mold with ⅔ full and place extra chopped mango and strawberry on the top
- Bake 15 minutes rotate the pan and continue to bake 10 more minutes until took picks comes out clean . Let muffins cool for 10 minutes and remove and cool completely in wire rack.
- Enjoy
- Preheat the oven to 350° F. Line a baking sheet with parchment or Silpat.
- Place the rolled oats in a large mixing bowl and sprinkle the water over them.
- In a small bowl, mix the olive oil, brown sugar, and egg. Pour this mixture over the oats, stir to combine, and set aside.
- In another mixing bowl, combine the flour, fine sea salt, baking soda, rosemary, and black pepper. Whisk to combine well and stir in Parmesan.
- Gradually sprinkle the flour mixture over the oat mixture, stirring until combined.
- Finally fold in carrots and mix well.
- Form tablespoon-sized scoops of dough and evenly space on the baking sheet.
- Flatten each piece of dough to about ¼-inch thick using hand or bottom of glass.
- Sprinkle a pinch of black pepper* on top of each.
- Bake for 12 minutes, until the edges are slightly darkened. Transfer to a cooling rack. Serve with soft cheese, or alone eat as snack.
- * If you want you can sprinkle Flakey sea salt such as Maldon or fleur de sel instead of black pepper.
Notes
Author: Swathi( Ambujom Saraswathy)
Savory cookies recipe inspired from here
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Gluten free Mango Strawberry oatmeal muffins and Savory oatmeal carrot cookies
I was selected for this opportunity as a member of Clever Girls and the content and opinions expressed here are all my own.
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This is Swathi ( Dr. Ambujom Saraswathy Ph.D) from Zesty South Indian Kitchen who loves to explore cuisines from all over the world. Whenever possible I try to to give an Indian touch to several of the world cuisine, and has weakness for freshly baked bread. All the recipes you see here are created by me and approved after taste-test by my family.
Platt College says
I love anything with mango. I am a mango maniac!
tigerfish says
Both the savory carrot cookies and the muffins with chunks of fruits are so interesting! You are very creative.
Suja Manoj says
Colorful and tasty muffins,both yummy
Marisa González says
Sure, your kids love these yummy muffins. They're also very healthy.
Cheers from Valencia.
Hadia says
Both recipes look wonderful, Swathi! Rolled oats, fruits and yogurt all in a muffin - what's not to like! Pinning and tweeting!
Rafeeda@The Big Sweet Tooth says
Two amazing recipes in one! I have heard that you can't omit egg from gluten free recipes since they won't bind properly, I don't know how much of it is true...
swathi says
Yes I think so. also i like eggs in my baked goods, without egg I don't like the taste.
Sundari says
Yumy and colourful muffins!! Who can say No to these?!! 🙂
Seena Koshy says
Swathi, it's a long process, but worth the effort i think, rt? The combo of this muffin is altogether healthy. Muffins looking good dear..