Oatmeal Spice Muffins

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

Oatmeal Spice Muffins (yields 12 small muffins )

Ingredients:

  • 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

Directions:

  1. Preheat oven to 350 degrees and prepare a muffin tin by lining with paper or foil liners or spraying with a nonstick spray.
  2. Combine the dry ingredients and set aside.
  3. Prepare the flax egg (water and ground flax) by combining the two ingredients and allowing them to sit and thicken for a few minutes.
  4. Add the flax egg to the rest of the liquid ingredients (almond milk, honey, applesauce). Add the dry ingredients to the wet ingredients.
  5. 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

Sound wishes,

Lindsey