Leftover Oatmeal Muffin Recipe and Fall Trail Walk

Nov
2014
06

posted by on Blog, Cooked Recipes

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Healthy Leftover Oatmeal Muffin Recipe and Fall Trail Walk

Leftover oatmeal makes a great base for delicious muffins. This is a great recipe to use up any leftovers you may have.  This leftover oatmeal muffin recipe hit a great balance between being as-healthy-as-possible while still keeping them moist and delicious. Let’s face it. Muffins generally are not the healthiest snack to be found. But these are a muffin you can feel good about eating and serving!

My mom loves muffins. It’s actually become the one thing she looks for when we go to the farmers market. Just one delicious muffin to enjoy with tea when she gets home. It seems like an innocent little treat. But I have read horror stories of what can be lurking in many muffins, from chemicals to crazy high amounts of unhealthy oils. I even read about one sweet potato muffin touted as ultra-healthy in a local vegetarian restaurant that when tested was way over 500 calories, and turned out to be not as healthy as it seemed.

I’ve learned to be wary of even seemingly healthy muffins. So much so that I generally just stay away from them completely.

But muffins make such a great snack.  And by making them yourself at home you can adjust what goes into them and choose healthier ingredients.

This is how to make leftover oatmeal muffins. ..and while they are in the oven we’ll go for a fall trail walk to work up our appetite!

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Healthy Leftover Oatmeal Muffins

Ingredients

1 cup leftover cooked Oatmeal
1 cup Flour (see note on oat flour below)
¾ cup Coconut Sugar
½ cup Coconut Oil – melted
2 Flax eggs (see below for directions to make)
1 tsp Baking powder
1 tsp Baking soda
2 tsp Vanilla
½ tsp Cinnamon
½ tsp Salt
1 cup Walnuts –  chopped
1 cup Raisins
1 large or 2 small Apples – cored, peeled and diced

Directions

Prepare flax eggs first as they need a few minutes to thicken. See directions below.
Oil muffin tins with coconut oil, or use paper liners.
Mix all ingredients in a bowl.
Drop by spoonfuls into muffin tins. They should be 3/4 full or  up to the top of muffin tin depending on how big you like your muffins.
This recipe will make 10 to 12 muffins, depending on size.
Bake at 350 degrees for 16 to 18 minutes.

About what flour to use and Oat Flour

You can make these wheat free by using oat flour. If you don’t have any on hand you can easily make it yourself. Oat flour can be made simply by grinding rolled oats in a blender.

This recipe also works well with a premixed gluten free flour, as well as whole wheat and all-purpose flour if you prefer.

About the Flax Eggs

Flax eggs are a healthy, vegan and really easy to make substitute for eggs in muffins and other baked goods. But if you want to use regular (organic, free run of course) eggs, by all means go ahead.

How to make Flax Eggs

For one egg: take 1 tablespoon ground flax and mix with ¼ cup water in a small bowl and let sit for 10 to 15 minutes to thicken up. For this recipe you want two, so just double the ingredients. Mix 2 tablespoons ground flax with ½ cup water.

Let’s mix this muffin recipe up and get them in the oven..

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Now we can go for a fun fall walk while they bake!

The trails at the Lotus Heart Center look so much different in the fall. Come join me for a walk!

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and we’re back.

Hungry?

Let’s go check in on our muffins!

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They’re ready and delicious. Come share a muffin, or 2, with me!

Bon Apetit!

To your glowing health, with love,

Robin Gregory signature

 

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