Happy Monday! How were y’all’s weekends? It was pretty typical around here. A lot of school stuff, grocery shopping, some workouts, and work at my internship site on Sunday. Not my most favorite way to spend a Sunday, but it wasn’t too bad at all. Plus now that means I have a four day weekend next weekend!
Anyway, I needed some recipe motivation this week after last week’s bust on the food prep/ dinner making prep. So I went back through my recipe “archives” and found some to re-post here to maybe give some inspiration to myself and others.
These little muffins are tasty little morsels to add as a component of a well-rounded breakfast or as a quick snack. Plus they’re easy to freeze if you just need one or two at a time!
Oatmeal Spice Muffins (yields 12 small muffins )
- 1 cup whole wheat flour
- 1 cup oats
- 2 teaspoons baking powder
- 1 tablespoon cinnamon
- 1/2 teaspoon dried ginger
- 1/4 teaspoon nutmeg
- 1/8 teaspoon allspice
- 1 flax egg (1 tablespoon ground flaxseed + 3 tablespoons water)
- 3/4 cup unsweetened almond milk
- 1/2 cup unsweetened applesauce
- 1/4 cup honey
- Preheat oven to 350 degrees and prepare a muffin tin by lining with paper or foil liners or spraying with a nonstick spray.
- Combine the dry ingredients and set aside.
- Prepare the flax egg (water and ground flax) by combining the two ingredients and allowing them to sit and thicken for a few minutes.
- Add the flax egg to the rest of the liquid ingredients (almond milk, honey, applesauce). Add the dry ingredients to the wet ingredients.
- Pour into the muffin tin and bake for 15-20 minutes, or until a toothpick comes out dry when inserted into the middle of the muffin.
Nutrition (per muffin): 93 calories, 1.2 g fat, 0.2 g saturated fat, 0 mg cholesterol, 13.3 mg sodium, 20 g carbohydrate, 2.6 g fiber, 6.9 g sugar, 2.4 g protein