It’s 3:00 and you are ready for an afternoon snack. You want something nutritious, but also delicious, and you aren’t in the mood for a fruit or some vegetables. You’re in the mood for some comfort food.
I know the feeling and I’ve got your back. They are called Oatmeal Muffins and they are a fantastic option for an afternoon snack. They are basically like little bowls of oatmeal (the good kind!) in muffin form. And the great thing is you can mix them up by adding blueberries, strawberries, raisins, nuts – you name it. Anything goes. Oh, and they are the EASIEST things to make. Literally just mix a bunch of ingredients together in one bowl and bake.
Bonus? My kids will gladly enjoy them for a snack. My daughter likes hers with raisins and my son likes his plain so every batch I prepare I do half and half. Freeze the extras and have them on hand. They make for a wonderful breakfast, too.
These muffins taste best warmed in the microwave for 10 to15 seconds and paired with a cup of tea or hot water with lemon.
- 2½ cups old-fashioned rolled oats
- 1/4 cup ground flax seeds
- 1 teaspoon baking powder
- ½ teaspoon sea salt
- 1 teaspoon ceylon cinnamon
- 1 teaspoon vanilla
- 2 tablespoons coconut oil, melted
- 2 cups almond milk
- 1 egg
- 1/3 cup maple syrup
- 1/2 cup raisins or blueberries or strawberries or crushed walnuts (optional)
- 1/4 cup coconut crystals
- Preheat the oven to 375 degrees and grease a muffin pan.
- In a medium bowl, combine the oats, ground flax seeds, baking powder, salt, cinnamon, vanilla, coconut oil, milk, syrup, egg, and fruit or raisins if using.
- Batter will be very loose and wet. Evenly distribute oatmeal/fruit mix into greased muffin tins. Sprinkle one to two teaspoons of coconut crystals on top of each muffin. Bake for 25-30 minutes or until muffins are just golden brown. Allow to cool for a few minutes before serving. If not serving immediately, refrigerate in air tight container. To freeze muffins, cool completely before storing.
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