Nina Manolson

Gluten-free/Dairy Free Leftover-Oatmeal Muffins – Opening the door wide for health!

Organic oatmeal

Organic oatmeal served with strawberries, walnuts and raw honey.

Sunday morning a wonderful group of women ate organic oatmeal topped with fruit, nuts and raw honey instead of nutrient-void bagels and processed cream cheese.

Now, this might not seem like a big deal, but it is! It’s a huge deal when a room full of Jewish women leave the traditional white flour bagels and cream cheese virtually untouched and choose a nutrient-rich, whole grain, plant based breakfast.

I am pleased with myself because I opened the door wide for health. I brought this highly nutritious whole food to our “bagel brunch” and made it easy for these women to step into a healthier choice. This is one of the things that I love about my work. I love supporting people to walk into the health and well-being they deserve!

Now how do gluten-free leftover muffins connect to stepping into health? Well, being the Jewish mother that I am, when I made the yummy oatmeal for the women’s gathering, I made twice as much as we needed! (I wouldn’t want anyone to go hungry!)  So, what to do with all the leftover oatmeal?

I created these delicious gluten-free muffins. They don’t have to be gluten free if you don’t need them to be. You can replace the 1 cup of almond flour with any flour and I’m sure it would be very tasty.

Gluten Free/Dairy Free Leftover-Oatmeal Muffins

Gluten Free/Dairy Free Leftover-Oatmeal Muffins

Gluten-Free/ Dairy Free Leftover-Oatmeal Muffins

Mix  dry ingredients together:

  • 1 cup of almond flour (not almond meal) If gluten-free is not important to you, this can be any flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon

Mix wet ingredients together:

  • 2 eggs
  • 1 cup cooked oatmeal
  • 1/2 cup raisins (if your oatmeal doesn’t already have them in)
  • 1/4 cup honey
  • 1/4 cup apple sauce
  • 1/4 cup olive oil
  • 1 teaspoon of vanilla

Mix wet and dry together (it is quite gloopy because of the cooked oatmeal)

Spoon into greased muffin tins.

Bake at 350 for 25 – 30  minutes or browned on top. They are very moist muffins. Let them cool before you take them out of the tin.

They were a big hit in our house. We made them for a few days in a row (I had a lot of leftover oatmeal!) Here are some variations we did:

  • Add hemp seeds for more protein and good omega’s
  • Add walnuts for a nice crunch.
  • We even threw in some leftover fruit salad! It was yummy, but the grapes made it a bit too moist, however the blueberry bites were delicious.

~~~~~~~~~~~~~~~~~~~~~~~~

Nina Manolson, MA, CHC, LMT is the Smokin’ Hot Mom Mentor and Family Wellness Expert. She’s the founder of SmokinHotMom.com and HealthyYummyKids.com. She helps busy moms look and feel their best, and helps them feed their kids well in a world that doesn’t. To get your F.R.E.E. Audio CD by mail and receive her healthy recipes and wellness tips click here.

5 Responses

  1. ayala says:

    You are good! Winning over bagel – WOW!
    I understand Ruby helped you make the muffins. I’d love to see her making or eating them. Actually I would just love to see her.

  2. anniespickns says:

    Tried these last week with walnuts and golden raisins and they were wonderful. Easy and delicious.

  3. wellfedpoet says:

    Muffins look super! Great idea!. Remember to give gluten-sensitive folks a heads-up that they’ll need to get certified gluten-free oats for their oatmeal — most oats have a high probability for cross-contamination with gluten because of how they are processed. Lots of folks are ok with those small quantities, but some really aren’t.

    And for a vegan/egg-free option, ground flax instead of eggs!

    love ya & your care for eaters!

  4. Chrissy says:

    Any muffin recipr without the dreaded xanthan gum is SO exciting to me! Thank you!

Leave a Reply

SUBSCRIBE BY EMAIL

 

SEARCH