Sometimes nothing satisfies like a warm muffin. I love this recipe because not only is it dairy and wheat-free, it is also void of refined sugar and has just a trace of oil. Even better, you whip it all up in your blender! This is the basic recipe but feel free to add blueberries, nuts or anything else that strikes your fancy.
Preheat oven to 350 degrees. Place oats on baking sheet and toast until lightly browned. Let oats cool to room temperature (I usually toast the oats the day before) If you're pressed for time you can skip toasting the oats, but it does give them a nice flavor. Once the oats are cooled, blend them in blender to a flour-like consistency and set aside in a bowl.
Next place all the other ingredients in the blender, except the baking soda and baking powder. Mix on medium speed until smooth. Then add the oatmeal flour and blend until smooth as well. Lastly, add the baking soda and baking powder (only blend for about 10 seconds)
Spray muffin tins with cooking spray or coconut oil and fill 12 tins with batter. Bake for about 20-30 minutes at 350 (a toothpick inserted should come out clean)
*Try adding additional mix-ins such as walnuts, blueberries, or chocolate chips (if you want to be a tad less healthy)
Makes 12 muffins
Ingredients
2.5 cups of old fashioned rolled oats
2 eggs
1 cup unsweetened almond milk
1 cup of unsweetened apple sauce
1 overripe banana
1/4 cup of pure maple syrup or honey
3/4 tsp salt
3/4 tsp baking soda
1 tsp cinnamon
3 tsp baking powder
3 tsp vanilla