Ok ladies, I know I'm recycling from a previous blog but health foodie over here believes recycling is a positive thing, so don't judge ;) These muffins are seriously my new favorite thing. They don't have the same effect as Ken's pumpkin muffins (unfortunately in the taste department and fortunately in the GI department). But they are delish. Enjoy! Recipe: Serves 12
2 cups rolled oats
½ cup sunflower seeds
½ cup sliced almonds
½ cup roughly chopped unsalted roasted peanuts
2 teaspoons flaxseed, ground
1 ½ teaspoons cinnamon
1 teaspoon ground ginger
¼ cup dried blueberries
¼ cup roughly chopped dried cherries
¼ teaspoon salt
½ cup maple syrup
2 tablespoons canola oil
2 teaspoons vanilla extract
Muffin paper cups
½ cup sunflower seeds
½ cup sliced almonds
½ cup roughly chopped unsalted roasted peanuts
2 teaspoons flaxseed, ground
1 ½ teaspoons cinnamon
1 teaspoon ground ginger
¼ cup dried blueberries
¼ cup roughly chopped dried cherries
¼ teaspoon salt
½ cup maple syrup
2 tablespoons canola oil
2 teaspoons vanilla extract
Muffin paper cups
Directions
1. Preheat oven to 350˚F.
2. Line muffin tin with paper cups.
3. Spread the oats, sunflower seeds, and almonds on baking sheet and toast in oven for 10 minutes, stirring occasionally. Remove from oven and place in a large bowl.
4. Reduce heat to 325˚F.
5. Add peanuts, flaxseed, cinnamon, ground ginger, dried fruit, and salt to the oat mixture. Stir to combine.
6. In a small bowl whisk the maple syrup, canola oil, and vanilla extract together. Add to oat mixture and stir to combine
7. Fill each muffin cup to the top and press down with the back of a spoon to compress the mixture.
8. Bake for approximately 25 to 30 minutes until slightly brown. Remove from oven and allow to cool completely before removing from muffin tin. Store in an airtight container for up to a week.
1. Preheat oven to 350˚F.
2. Line muffin tin with paper cups.
3. Spread the oats, sunflower seeds, and almonds on baking sheet and toast in oven for 10 minutes, stirring occasionally. Remove from oven and place in a large bowl.
4. Reduce heat to 325˚F.
5. Add peanuts, flaxseed, cinnamon, ground ginger, dried fruit, and salt to the oat mixture. Stir to combine.
6. In a small bowl whisk the maple syrup, canola oil, and vanilla extract together. Add to oat mixture and stir to combine
7. Fill each muffin cup to the top and press down with the back of a spoon to compress the mixture.
8. Bake for approximately 25 to 30 minutes until slightly brown. Remove from oven and allow to cool completely before removing from muffin tin. Store in an airtight container for up to a week.
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