So what did I do? I made up my own recipe. I've been making muffins for years because Tyler loves to have a muffin with his coffee in the morning. But lately he's been suffering with some stomach issues - more specifically an ulcer - so I wanted to make something with few ingredients that would be easy on his stomach. He is off coffee right now, but loving his morning muffins.
These healthy oatmeal muffins are gluten-free, dairy-free and refined-sugar free. A triple threat if you will! Scroll down for the recipe. And if you want to buy some of these amazing reusable silicone muffin cups, you can find them at Ikea OR shop similar ones here.
Healthy Oatmeal Muffins
Prep time: 10 minutes
Cooking time: 16-18 minutes
Serves: 12 muffins
Ingredients:
1 3/4 cups gluten-free quick oats (I use Bob's Red Mill)
1 cup almond flour
1/2 cup coconut sugar
1 tsp baking soda
1 tsp baking powder
2 tsp ground cinnamon
1/2 tsp ground ginger
1/2 tsp himalayan pink salt
1/2 cup oat milk (or any unsweetened nut milk)
1 cup unsweetened coconut your (I use Yoso)
2 eggs (can sub with 2 flax eggs)
4 tbsp coconut oil - melted and cooled
1 tsp pure vanilla extract
Directions:
1. Preheat over to 400-degrees (F).
2. In a large mixing bowl mix your dry ingredients together.
3. In a separate bowl mix the wet ingredients together.
4. Slowly stir the dry ingredients into the wet ingredients and stir until well-combined.
5. Divide your batter evenly into 12 muffin cups, filling to just below the top line.
6. Bake on the centre rack for 16 to 18 minutes; You will know when they are ready if a toothpick inserted into the centre of a muffin comes out clean.
7. Transfer to a wire rack and let cool. Enjoy!
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