How To make Oat Flour Muffins

Blueberry Yogurt Oat Muffins

Blueberry Yogurt Oat Muffins are moist and full of flavor. They’re a wonderful way to use blueberries and oats in your baking. These muffins make an easy grab-and-go breakfast.

FULL RECIPE HERE:

Baked Banana Oatmeal Muffin Cups | Healthy + Easy Grab-N-Go Breakfast

These easy and healthy Banana Oatmeal Cup Muffins are super simple to make and taste delicious. They are a perfect grab-n-go breakfast or afternoon snack.
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BAKED BANANA OATMEAL CUP RECIPE
3 cups rolled oats
2 teaspoons baking powder
1 teaspoon cinnamon
1/8th teaspoon ground nutmeg
1/2 teaspoon kosher salt
1 cup mashed banana (2-3 bananas depending on their size)
2 pastured eggs
1.5 cups of unsweetened almond milk (or any milk you prefer)
2 tablespoons mini chocolate chips

Preheat oven to 350 degrees F.

Spray a 12-cup muffin tin with cooking spray or coat it with coconut oil or butter.

In a large bowl combine oats, baking powder, cinnamon, nutmeg, and salt.

In a separate bowl mix together mashed bananas, eggs, and milk until well combined.

Pour the milk mixture over the oat mixture and stir well to combine.

Evenly divide the oat mixture between all 12 muffin cups and then top each one with a sprinkle of chocolate chips.

Bake for 20-25 minutes or until set and cooked through. Allow to cool and then store in an airtight container in the fridge for up to a week.

Recipe Notes
*I like these muffins best warm or room temperature so if I am eating them from the fridge, I will either heat them in the microwave for 30-45 seconds or pop them in the toaster oven until warm.

*I rely on bananas to keep this recipe naturally sweet. If you like a sweeter flavor you can add a couple of tablespoons of brown sugar or coconut sugar along with the dry ingredients.

I top each muffin with chocolate chips because my kids demand them. Feel free to use other mix-ins like blueberries, walnuts, raisins, or raspberries. Stirring them into the batter is certainly an option if you want more flavor through the muffin cup.

Nutrients per muffin: Calories: 124; Total Fat: 3.2g; Saturated Fat: 0.8g; Cholesterol: 29mg; Sodium: 112mg Carbohydrate: 21.5g; Dietary Fiber: 2.8g; Sugars: 5g; Protein: 3.8g

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No Refined Sugar, No Added Fat | HEALTHY CHOCOLATE MUFFINS | Easy Breakfast Idea | Baking Cherry

These easy and Healthy Chocolate Muffins are super simple to make and taste delicious! Made with simple ingredients; no refined sugar, no added fat, and gluten-free! Perfect for breakfast or an afternoon snack!
Note: if you are celiac, make sure to use certified gluten-free oat flour.

0:00 - Intro
0:08 - Making the muffins
1:57 - Baking the muffins
2:24 - Eating this delicious muffin

#muffin #recipe #dessert
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Oat Flour Muffins

1 cup Oat flour (Grind rolled oats)
1/2 cup Powdered Sugar
1/4 cup Oil
2 tbsp Milk
1 tsp Baking Powder
1/2 tsp Baking Soda
Pinch Salt
1 tsp Vanilla Essence
1 Egg

Beat together egg, oil, powdered sugar and vanilla essence till sugar dissolves. Add together oat flour, baking powder, baking soda and salt.

Mix nicely. Add milk till the batter comes together. Do not overmix.

Grease your muffin tray with butter and dust gently with flour, and drop the batter equally in each mould. Add chocolate chips.

Bake in a preheated oven at 180’C for 15 mins until a toothpick inserted comes out clean.