Saturday, August 16, 2014

Oat & Cinnamon Whole Wheat Muffins

These. Are. So. Good.  Like, I'm not even kidding. We had them for breakfast yesterday morning along with some scrambled eggs and a glass of raw milk and wow was it yummy! So don't let the name of the post fool you...these do NOT taste like cardboard...they're anything but!

The best part? It was all healthy! Not like "diet" type healthy but REAL FOOD healthy! I am loving all the wholesome foods we're consuming. We stay satiated and full of energy. It sustains us for longer time frames as opposed to having a "sugar drop" 45 minutes to an hour after eating. 

Muffins are super quick and easy to fix from scratch so don't fall back on prepackaged muffin mixes to save a couple of minutes. Five extra minutes will make for a much healthier option and you'll know exactly what's going into your family's food!

I prefer to take basic knowledge of recipes and adapt them to what I have on hand to make it really good. Tweaking is fun! You have your basic ingredients, such as flour, baking powder, oil, liquid, eggs and sweetener. Combining them in the right amounts is what makes the recipe great!


Here is my recipe for Oat & Cinnamon Whole Wheat Muffins:

Dry Ingredients:
1 1/2 c whole wheat flour (I use freshly ground soft white wheat)
1/4 c oats
2 tsp baking powder
1/2 tsp sea salt
1/2 tsp cinnamon
1/8 tsp nutmeg

Wet Ingredients:
2 eggs
2 Tbsp raw honey (for sweeter muffins, use 1/2 c brown sugar instead)
1 tsp pure vanilla extract
1/4 c raw, unrefined coconut oil, gently melted (not too warm)
3/4 c buttermilk (made from making fresh butter...yum!)

1/2 c brown sugar
1/4 c oats
1 tsp cinnamon
*finely chopped nuts, optional

Muffin liners (preferably non stick)

Yield: 12 muffins

Heat oven to 400 degrees. 

Using a large bowl, mix dry ingredients together, whisking very well to ensure baking powder is evenly distributed.

Add wet ingredients to dry ingredients blending well, but do not overmix.

Line your muffin pan with liners. Fill 3/4 of the way full with batter.

In a small bowl, mix the topping ingredients, combining well with a fork.

Place 1 tsp of topping on each muffin, or enough to cover the whole top. Use all the topping! 

Bake for 12-15 minutes or until light golden brown and a toothpick inserted comes out clean. Be careful to not overbake. Remember, baked items continue to bake even after removed from the oven. ;)

Allow to cool for a few mintues before serving. Or cool completely and store in an airtight container for later snacking or even freeze! 

Enjoy with a side plate of eggs and a tall glass of milk! Yum!

**Stay tuned for several variations of this muffin recipe! There's so many options!**

May God Richly Bless You!


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