Easy Oat and Protein Muffins

Everyone should have a simple base muffin recipe in their arsenal – this is a good one. The use of a high quality protein flour mix goes a long way to ensuring breakfast fuels you through to lunch and keeps you focused and tuned in to whatever you are up to. Add what you like into the mixture – just try and make it something nutritionally worthy to your day*.

These are an excellent “take on the plane” snack/meal as well!

Base Ingredients
• 1 cup 2% organic milk**
• 1 cup quick cook organic oats
• 1 free range egg
• 1/4 cup light olive oil
• 1 cup mix kamut/quinoa flour
• 1/4 cup organic liquid honey
• 2 teaspoons baking powder
• 1/2 teaspoon sea salt
• 1/4 teaspoon of cinnamon
• 1/2 teaspoon organic vanilla

**if you are dairy intolerant substitute coconut milk.

Optional Ingredients
1/2 cup mix raisins and raw pumpkin seeds
1/2 cup mix dried cherries and organic dark chocolate chips
1/2 cup mix chopped up dried apricots and toasted flaked coconut
1/2 cup diced pineapple and toasted flaked coconut*
1/2 cup organic raspberries or blueberries

Equipment: 2 medium bowls, 1 small bowl to mix and soak ingredients, hand-sifter for dry ingredients, muffin pan and large liners (12), whisk, ice cream scoop.

Preheat oven to 425 degrees F. Line with large size paper muffin liners.
In a small bowl, combine milk and oats; let soak for 15 minutes.
In a separate bowl, beat together egg and oil, stir in oatmeal mixture and then blend in honey. In a third bowl sift together: flour, baking powder, vanilla, cinnamon, and salt. Stir flour mixture into wet ingredients, just until combined. At this point if you are adding any optional ingredients mix them in as well. Spoon batter using ice cream scoop into muffin cups until cups are 2/3 full.

Bake in oven for 20 to 25 minutes, until a toothpick inserted into the center of a muffin comes out clean.

Posted in Food Medicine, nut-free, Nutrition, Recipes, Uncategorized.