Autumn is so beautiful. I never tire of watching the leaves change color and I love feeling of the brisk morning chill that justifies a great sweater and boots combo. Fall weather really makes me want to bake. I grew up in a family of great bakers, and there was never a shortage of pies, cookies, and breakfast treats.
Fall also reminds me that the Holidays are just around the corner, and a hot cup of tea and something smelling of cinnamon baking in the oven seems more inviting than ever. Thus was born my first ‘healthier’ flourless muffin recipe, fall theme intact.
Bake at 375 degrees for 30 min or until a knife comes out cleanly
Makes 12 Muffins, approx. 91 calories each*
1 cup Quick Oats
1 cup Old-Fashioned (slow) Oats
1 TBSP Organic Coconut Oil
1 ½ tsp All-Natural Unsalted Peanut Butter
1 XL Egg
1 Medium Banana, mashed
1 TBSP Raw Organic Sugar
¼ Cup Nonfat Plain Greek Yogurt (I favor Chobani)
½ Medium Apple peeled and diced to your discretion
1 Cup Fresh or Frozen Cranberries
1 tsp Baking Powder
½ tsp Baking Soda
1 TBSP Cinnamon
½ tsp each: Cloves, Ginger, Nutmeg
1 to 2 tsp(s) Vanilla
1 Cup Water
1. Pre-Heat Oven to 375 Degrees
2. Combine Coconut Oil and Peanut Butter until smooth.
3. Stir in mashed Banana, Egg, Sugar, and Yogurt.
I have had good results using a blender for the first two steps, but mixing the ingredients well with a fork works too. The key is that the fat really needs to be well distributed throughout the batter for this recipe to work.
4. Transfer liquid mixture to a large bowl and stir in the Quick and Old-Fashioned Oats, Baking Powder, and Baking Soda until well combined. The batter should look like a sticky ball at this point.
5. Stir in Apples, Cranberries, and water. Allow the batter to sit a few minutes and then stir again in order to help the oats to evenly absorb the liquid.
6. Scoop batter into a 12 muffin tin or ramekins. I have found that each muffin winds up being a little over ¼ cup, and a measuring cup makes a handy batter scoop.
7. Make some tea or coffee and enjoy a warm, delicious, nutritious, oat-tacular muffin 😉
I have been making a lot of variations of these oat-tastic flourless muffins, but I think I finally got the fat content right so they stay moist. My favorite variation is to use ½ cup Apple Cider in place of ½ of the water, and 1 TBSP Grade B Maple Syrup in place of the sugar.*
For best flavor, store leftover muffins in the refrigerator for up to a week and a half.
*Caloric value will vary depending on the ingredients used