I haven’t posted a recipe for you guys in a while, so what better day than today?
The origin of this recipe did not come from my brain (but let’s be serious, besides the peanut butter granola bars, when do they ever?) I came upon this oat-flour muffin recipe after my sister had posted a link to it on facebook. Since she’s just about a home-made food genius, I decided to trust her recommendation on them!
The original recipe is here, and comes from Happy Herbivore, which is an excellent blog/website that you should check out when you get a minute! The first time I tried these, I stuck to the recipe exactly, and fell in love with them. The second time I made them, however, I omitted the additional oats (by accident) and added in some chopped pecans, which was another great version, and I found that without the additional oats I liked the consistency even better.
The third time I made them, however, was my favorite so far. I made a few changes to the recipe, (again, the original recipe is here), and Voila! Blueberry Oat Muffins:
What You’ll Need:
2 C Oat Flour (I make my own by just throwing some oats in the blender until finely ground)
1/2 Tsp Cinnamon
Dash of nutmeg
2 Tsp baking powder
1/4 C brown sugar
1 C almond milk
1/2 Tsp vanilla extract
1 whole banana
1 C blueberries
What You’ll Need To Do:
Preheat your oven to 375. Combine the oat flour, baking powder, cinnamon, nutmeg, and brown sugar until mixed evenly. Blend almond milk with banana and vanilla extract until smooth. Mix wet ingredients into dry until fully incorporated. Gently fold in blueberries, and scoop mixture into 12 (greased) muffin cups. Sprinkle with cinnamon. Bake for 10-15 min, or until a toothpick inserted comes out clean. Mine cook for 12 minutes, but every oven will be a little bit different. Makes 12 muffins.
You can really whip up a batch of these in about 10 min flat, and they are perfect to have on hand during the week! For the past few weeks, I’ve been making a batch at the beginning of the week and having them as mid-day snacks, or a couple of them as a quick breakfast on the go (They’re pretty small). And although they are “muffins”, they’re not sweet like traditional muffins; they’re pretty much a portable form of oatmeal. If you’re looking for something sweeter, they’d probably be great with a brown sugar/oat crumble topping. They’re also good topped with jam (and I even had one with Nutella from the first batch I made… Yum!)
Another good perk for those of you with gluten sensitivity or intolerance: they are gluten free if made with certified gluten-free oats. Win!
Do you ever cook with oat flour? What’s your go-to breakfast-on-the-go?