Gluten-Free Toasted Oat Muffins with Crunchy Granola Clusters

For the Granola Cluster Topping:

• 1/4 cup gluten free old-fashioned rolled oats Bob’s Red Mill (21 g)
• 2-1/2 tablespoons Carla’s Gluten Free All-Purpose Flour Blend or your favorite GF flour containing gum
• 2 tablespoons chopped walnuts
• 2 tablespoons chopped pecans
• 2-1/2 tablespoons light/golden brown sugar
• 1/2 teaspoons + 1/8 teaspoon ground cinnamon
• 1/8 teaspoon salt or less, to taste
• 1-1/2 tablespoons unsalted butter melted (or coconut oil or dairy-free margarine)

For the Muffins:

• 1-1/2 tablespoons unsalted butter plus 3 tablespoons melted divided
• 1 cup old-fashioned rolled oats (90 g)
• 1 cup Carla’s Gluten Free All-Purpose Flour Blend 134 g (or your preferred GF flour with gum or substitute)
• 1/2 teaspoon salt
• 1/2 + 1/8 teaspoon baking powder
• 1/8 teaspoon baking soda
• 3/4 cup light/golden brown sugar packed (153 g)
• 1 cup milk (2% or higher) or dairy-free milk—if using dairy-free, replace 1 tablespoon with butter/margarine/coconut oil
• 1 large egg (or 2 tablespoons liquid from a can of cannellini beans + 1 tablespoon butter or coconut oil or margarine)
• 1/2 teaspoon pure vanilla extract

To Make the Granola Cluster Topping:

1. Whisk together the dry ingredients for the crumble topping in a bowl. Pour in the melted butter and stir with a fork until the mixture forms clusters. Set aside.

To Make the Muffins:

1. Melt 1-1/2 tablespoons of butter in a 9-inch skillet. Stir constantly for about 4 minutes, until the oats are fragrant and roughly half are golden brown.
2. Transfer the toasted oats to a food processor (a small processor works best). Process about 30 seconds until a fine oat meal forms.
3. Add the flour blend, baking powder, baking soda, and salt to the oat meal and pulse just until combined. Set aside.
4. In a large bowl, stir the brown sugar and 3 tablespoons melted butter together until a creamy paste forms.
5. Add the milk and whisk until the mixture is smooth and fully combined.
6. Whisk in the egg and vanilla extract just until combined—do not overbeat. Let the batter rest for 20 minutes.
7. Preheat the oven to 375°F (190°C). Oil and flour seven cups of a 12-cup muffin pan.
8. After the batter has rested, use a spring-action scoop or a 1/2-cup measure to fill each prepared muffin cup to the top. Bake 22–25 minutes, until muffins spring back when touched or a toothpick inserted in the center comes out clean.
9. Remove the pan from the oven and cool on a wire rack for 10 minutes while still in the pan.
10. Transfer muffins to the wire rack to finish cooling. Serve once cooled. Freeze any leftovers that won’t be eaten within 24 hours.