Honey Oat Muffins

This is another recipe I adapted from Jillian Michael’s cookbook. These muffins are amazing! And 100% whole wheat with no refined sugars! I always make several different variations so that everyone in the family can have the kind they like. A couple of my kids prefer plain oat and honey, a couple really like the carob chip ones (or you could do chocolate) and Scott and I like all the varieties, though I tend to lean toward the raisin and pecan flavor.

Muffins are a great, grab-and-go food. I doubled this recipe this past week and froze half in a freezer gallon ziploc bag so we have some to bring on our upcoming road trip from Utah to Seattle(we make this trip every year). Having been on enough road trips in the past, I’ve learned that I need to prepare good, healthier snacks otherwise I feel like crap all day and the following day from all the packaged snacks we’d pick up at gas stations or quick fast food runs. Ugh. I’m also making granola bars, wheat bread and green smoothies to bring on the trip and I’ll buy some nuts and trailmix as well. I can’t wait!

This recipe is pretty simple. You mix together your dry ingredients:

Then mix up the wet and combine. Do you see that white blob in the middle of the picture below? Yeah, that’s coconut milk. I buy coconut milk in the cans(found on Asian food aisle) and it’s a bit thicker than the refrigerated kind, but either would work fine. You can use your favorite milk in place of coconut milk; I’ve used and loved rice, almond and cows milk.

There is enough batter to fill these muffin papers about 3/4 of the way full. Before I added in the carob chips and nut/raisins, I filled up several papers with the plain honey and oat. Then I took half of the batter that was left and put it in the mixing bowl I used to mix up the wet ingredients, that way I could make some carob chip and some raisin/nut without dirtying more bowls than necessary.

THE RECIPE:

Honey Oatmeal Muffins: carob/chocolate and raisin pecan variation

makes 12 muffins

1 1/2 c whole white wheat flour

1 c rolled oats

1 tbsp baking powder

1/2 tsp baking soda

1/2 tsp salt

1/2 tsp ground cinnamon

1/2 c coconut milk (or your favorite milk: cows, almond, rice etc)

1/3 c honey

1/4 c olive oil

1 large egg

variation 1: 1/2 c carob chips or chocolate chips

variation 2: 1/4 c chopped pecans and 1/4 c raisins

Place oven rack in the center of the oven and preheat to 400 degrees. Line a 12 cup muffin tin with paper liners or spray with pam. In a large bowl mix together flour, oats, baking powder, baking soda, salt and cinnamon. In another bowl whisk together the milk, honey, olive oil, and egg. Add the liquid to the dry ingredients and stir just until moistened. Fold in any variations if desired. Spoon mixture into prepared muffin tin. Place tin in oven and bake until toothpick inserted into the center of muffin comes out clean, about 8-13 minutes. Let stand 5 minutes before taking out and placing on cooling rack. Serve warm. Once cooled completely you can store in an airtight container at room temperature for a few days or you can freeze them for up to a few months.

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3 Comments

Filed under Breads, Breakfast, Snacks/Sides/Appetizers

3 responses to “Honey Oat Muffins

  1. Pingback: Crunchy Peanut Butter Granola | Real Foods Mom

  2. Pingback: Lunch Boxes, Trays and Snack Ideas | Real Foods Mom

  3. Pingback: Healthy School Lunch Ideas | Real Foods Mom

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