I love a good oat muffin recipe. They don't sit as heavy on my stomach as a wheat muffin does. Oats provide lots of great fiber.
I am giving you three "flavor" options for this recipe. Simply choose your favorite or what you have on hand. It's fall when I'm writing this, so the pumpkin flavor will be on our menu this month.
This recipe is simple and quick - a great one to do WITH your kids!
Hope you enjoy these!
Oatmeal Muffin Recipe
makes 12 muffins
INGREDIENTS
Choose ONE of the following for your flavor:
1 c. mashed banana, 1 tsp cinnamon
1 c. applesauce, 1 tsp cinnamon
1 c. pumpkin puree, 1 tsp pumpkin pie spice
2 eggs (lightly beaten)
⅓ cup honey or maple syrup
¾ cup whole milk (use almond milk for dairy free)
2 tsp real vanilla
1.5 cups oat flour*, 2 Tbsp rolled oats for muffin tops
(Make oat flour by pulsing old fashioned rolled oats in a food processor until flour-like.)
2 tsp baking powder**
½ tsp baking soda
½ tsp salt
1 tsp cinnamon
Optional mix-ins: Add 1/2 c. finely chopped nuts, raisins, or chocolate chips***
Instructions:
Add wet ingredients to a mixing bowl: Your one "flavor", eggs, honey, milk and vanilla. Mix to combine.
In separate bowl, mix dry ingredients.
Add dry ingredients to wet ingredients and mix until just incorporated.
Allow these to sit for 10 minutes to soak the oats.
Optional: Fold in approximately ½ c of mix-ins.
Scoop into muffin tin, greased or lined with muffin wrappers (makes 12 muffins). Sprinkle with rolled oats.
Bake at 350 for about 20 -23 minutes, a toothpick inserted in the center of a muffin should come out clean.
NOTES:
This recipe will double beautifully.
*Use certified gluten free oats if needed.
**I like to get the aluminum free baking soda and baking powder.
***I recommend Hu chocolate chips.
I love serving these with lots of grass fed butter and fried eggs.
Wishing you abundant health - Melisha
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