Happy Sunday! Today, I woke up to the third consecutive day of rain and wanted something wholesome, somewhat healthy and easy to make for breakfast. I decided on oatmeal muffins as I love oats and the flavor of them seemed the perfect accompaniment to today’s weather.

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The original recipe calls for regular flour ONLY but I decided to go half regular flour and half almond flour as I love the consistency of almond flour and feel (especially in muffin recipes) it tends to provide a moist center as opposed to drying out. I typically buy my almond flour at Trader Joe’s as it’s already ground up so no work on my part.

Love almond flour too? I have a few recipes on this blog such as these Snowy Christmas cookies (recipe here) and Coconut Gluten-Free, Dairy-Free Chocolate Chip cookies (recipe here)Feel free to try them out! They are both super tasty.

I also picked this recipe for the low-sugar content. It uses only 1/4 cup which makes it great for those watching their sugar intake or who prefer things on the less sweet side. I did add a tiny dusting of raw cane sugar on top, but even with that, these muffins hit a low-sugar note.

Ingredients:

  • 1/2 cup regular flour
  • 1/2 cup almond flour
  • ¼ cup packed brown sugar
  • 1 tablespoon baking powder
  • 1 teaspoon cinnamon
  • ½ teaspoon salt
  • 1 cup milk
  • ¼ cup coconut oil (should be in melted form)
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1 cup oats

Preheat oven to 425 degrees. Spray a muffin tin with an oil spray. In a large mixing bowl, mix together flours, sugar, baking powder, cinnamon and salt.

In a separate bowl, whisk milk, coconut oil, egg and vanilla extract together.

Pour wet ingredients into dry and stir lightly to incorporate. Add in oats and mix until just combined.

Divide into muffin cups (if not using cups, be sure to oil you muffin tin) and sprinkle with a little raw sugar if you so desire. Bake for 11-12 minutes until toothpick inserted comes out clean.

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This is why I simply love muffin recipes. So easy, perfect for a quick morning breakfast and often using ingredients you already have in your pantry. As mentioned, these are not super sweet and I actually really like them that way. The almond flour adds a nice nutty flavor and a bit of protein too! Filling and satisfying I’d say.

Of course you’ve gotta eat these while warm and with lots of butter for the perfect Sunday morning breakfast. Enjoy and have a great week ahead!

 

 

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