OATMEAL BREAKFAST MUFFINS
Are you seeking a healthy plant-based breakfast to help reverse diabetes, high cholesterol or other diet related illnesses? Do you have bad memories of being forced to eat oatmeal as a child yet want the health benefits of oats? Do you prefer a breakfast you can eat on-the-go? How about wanting a healthy snack for your children? These muffins taste great, have no added sugar, and are really easy to prepare. I brought some to my office for my patients and staff to try and they were a big hit!
The recipe can be found at T. Colin Campbell Center for Nutrition Studies webpage: Oatmeal Breakfast Muffins. Recipes at that site are already whole food, plant-based with no added oil. I did not have to change a thing with this recipe and it is copied below directly from their webpage.
I don’t buy oat flour. I have a high speed blender so simply put oats in the blender and pulse until the flour is at desired consistency. You can purchase oat flour if you need to. The most common brands I tend to see are Bob’s Red Mill and Arrowhead.
People often worry that “carbs” will make you fat. You can read this newsletter by Dr. McDougall explaining the benefits of grains: For the Love of Grain
OATMEAL BREAKFAST MUFFINS
Ingredients
2 1/2 cups rolled oats
1/2 cup oat flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 Tablespoon cinnamon
1/2 teaspoon ground nutmeg
4 ripe bananas, mashed
1 apple, grated
1/2 cup non-dairy milk
2 teaspoons vanilla extract
1/2 cup raisins (my daughter does not like raisins so I substituted reduced-sugar dried cranberries)
1/2 cup chopped walnuts, optional
Instructions
Preheat oven to 350 degrees F.
In large bowl combine and whisk together dry ingredients.
In small bowl combine bananas, apple, non-dairy milk, vanilla and stir until well combined.
Add wet ingredients to dry and combine well. Fold in raisins and walnuts, if using.
If using a 6-muffin tin bake for 45 minutes. If using a 12-muffin tin, bake for 35.
