Yield 12 muffins
- 1 2/3 juice pulp, preferrably something fruity or a veg/fruit combo like A-OK
- 1 tsp vanilla extract
- 1/2 cup honey or brown sugar (only pack down if you want them sweeter)
- 2 1/2 cups rolled oats
- 2-3 tbsp flaxseed meal
- 1 tbsp cinnamon
- 1 tsp nutmeg
- 1 tsp cardamon
- 2 tsp baking powder
- 1/2 tsp salt
- 1 1/3 cup milk or substitute
- extras: apple pieces, chopped walnuts, chocolate chips, berries, brown sugar, banana pieces, etc…basically anything you would want in your oatmeal.
- Preheat oven to 350 F. Place paper muffin cups in a muffin tin. (I can’t vouch for just greasing the tin at this tim.)
- Mix pulp, vanilla and sweetener in a large bowl.
- Add oats, flax, spices, baking powder and salt. Mix well.
- Add milk. Stir until combined.
- Section off dough and add extras. You could literally make 12 different flavors.
- Scoop dough into tin. Pile them as high as necessary. They won’t expand.
- Bake 30 minutes or until a cake tester comes out clean.
- Cool and freeze in freezer bag.
I will be the first one to admit that this recipe seems a bit dubious. Oatmeal…muffins…? I had never tried such a thing! Oatmeal is something you eat out of a bowl and not as a muffin! Turns out, these are pretty good! I love the smell of the spices warming up with the milk and oatmeal in the morning and I don’t have to cook! I do not suggest making these without any extras. I made a couple plain as a control group and my tastebuds were quite underwhelmed. Then again, I’m a fan of big flavor.
Adapted from Sugar Free Mom