Soft Oatmeal Muffins (Print Version)
# Ingredients:
→ Main Stuff
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1/2 tsp cinnamon (if you like)
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1/2 cup chocolate chips (if you want to add them)
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1 cup of any flour you prefer (white, whole-grain spelt, or oat flour)
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2 tsp baking powder
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1/2 tsp salt
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1 cup oats (quick-cooking kind)
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1 cup your favorite milk choice
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2 tbsp nut butter, oil, applesauce, or even mashed banana if you want no fat
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1/2 cup sugar (coconut sugar, regular sugar, or xylitol work too)
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2 tsp either white or apple cider vinegar
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1 egg or replace it with an extra 1/4 cup milk
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1/2 tsp baking soda
# Instructions:
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Stir oats with milk in a big bowl. Leave them sitting about ten minutes before you start on the rest.
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Set your oven to 350°F. Grab a muffin pan and pop in some paper liners.
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Pour everything else into the bowl with the oats and blend just until it's all mixed together evenly.
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Scoop the batter evenly into your muffin pan with the liners in place.
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Bake for roughly 20 minutes. Use a toothpick to check; it should come out mostly clean when they're ready.
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Let them cool completely, then keep them covered loosely with a towel on the counter for one night or in the fridge. They actually taste better the day after, and the liners come off easier then too. For a longer time, put them in the fridge (4 days max) or freeze (up to 3 months).
# Notes:
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You can use regular, spelt, or oat flour here, and they all work well.
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If you want something without flour, you could check out a keto option.
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They actually have a better flavor the day after baking.
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There are plenty of ways to swap things to fit your diet needs.