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Your healthy morning muffin

September 27th, 2012 No Comments

We all know muffins aren’t the healthiest choice for breakfast, but sometimes you just feel like a muffin!  Below is a health-conscious Oat Cakes recipe from Super Natural Every Day by Heidi Swanson (@101Cookbooks on twitter).  You all seemed to like her recipe for Quinoa Cakes, and I think you’ll enjoy this one too.

With an oat cake and scrambled egg whites, you have a well-rounded breakfast for you and your kids. My friend susan’s kids loved them!

You might not have all of the ingredients below, but if you buy them I promise you’ll use them later. (Example: extra-virgin coconut oil which you should use instead of EVOO in most recipes, marinades, and to grease pans.) The great part about this recipe is you can play with it. Next time I make them, I will add cinnamon and a fruit – like sauteed bananas or apples –  for additional moisture and sweetness.

Because these muffins are hearty and filling, I suggest using a small muffin pan as I did here. Since you’ll have 24 small muffins, you can share the goodness with the neighbors, your kid’s teachers, co-workers at the office, and throw one in your purse for a snack later.

Oat Cakes

by Heidi Swanson, Super Natural Everyday 

Makes 12 regular muffins, 24 small muffins

Ingredients

  • 3 cups rolled oats
  • 2 cups spelt flour or whole wheat pastry flour
  • 1/2 teaspoon aluminum-free baking powder
  • 2 teaspoons salt (fine-grain sea salt or Kosher salt)
  • 1/4 cup flax seeds
  • 3/4 cup chopped walnuts
  • 1/3 cup extra virgin coconut oil
  • 1/3 cup unsalted butter
  • 3/4 cup  ml maple syrup (some people split this w/raw honey)
  • 1/2 cup  natural cane sugar
  • 2 large eggs, lightly beaten

Preparation

Preheat oven to 325 degrees F (160 deg C). Spray a 12-cup muffin pan with cooking spray.

Combine the oats, flour, baking powder, salt, flax seeds, and walnuts in a large mixing bowl.

In a medium saucepan over low heat, combine the coconut oil, butter, maple syrup, and sugar and slowly melt together. Stir just until the butter melts and the sugar has dissolved, but do not let the mixture get too hot. You do not want it to cook the eggs on contact in the next step.

Pour the coconut oil mixture over the oat mixture. Stir a bit with a fork, add the eggs, and stir again until everything comes together into a wet dough. Spoon the dough into the muffin cups, nearly filling them.

Bake for 25-30 minutes, until the edges of each oatcake are deeply golden. Remove the pan from the oven and let cool for a couple of minute. Using a small knife or an offset spatula, tip the cakes onto a cooling rack. Serve warm or at room temperature.

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