Honeychick Homestead

Homestead, Health, and Happiness

Baked Oatmeal Breakfast Muffins (Gluten-Free/Nut-Free Option)

2 Comments

P1050838

I love this recipe because I typically have all the ingredients on hand! The inspiration for this recipe was found on My Whole Food Life. I made a double batch on Monday, so they’d last all week. I added a bit more chocolate chips so they were more sweet and “chocolatey” than usual.

I also added chia seeds, I add them to most muffin or “baking type” recipe. I prefer them to flaxseeds because they are an unprocessed, whole-grain.

Two tablespoons of chia seeds contains 4 grams of protein, 9 grams of fat (5 grams are omega 3), 12 grams carbohydrates, and 11 grams of fiber. In addition, these little seeds contain 18% of your RDA of calcium, 30% manganese, 27% phosphorous.

They also have decent amount of Zinc, Vitamin B3 (Niacin), Potassium, Vitamin B1 (Thiamine) and Vitamin B2…that’s amazing for such an itty, bitty seed!

Another item I added was collagen hydrolysate, I also usually add it to baked goods, smoothies, waffles, etc. It is the powdered, and cold water soluble form of gelatin, so you get the benefits of bone broth from this powder.

Alright, now onto the recipe!

Makes 1 dozen  Prep time: 15 mins  Cook time: 25 mins

Ingredients

Instructions

Preheat oven to 350 F.

Mix all the dry ingredients in one bowl. Mix wet into another. Add wet to dry and mix well.

Grease a muffin tin or line with baking cups. Spoon batter into each cup until it is about 3/4 full. Bake 20-25 minutes.

These taste great topped with a generous pat of butter 🙂

Author: Jen @ Honeychick Homestead

Honeychick Homestead is about more than urban homesteading. Here you'll find a mix of diverse topics, about health, real food, Lyme Disease, and my newest adventure, urban homesteading!

2 thoughts on “Baked Oatmeal Breakfast Muffins (Gluten-Free/Nut-Free Option)

  1. Loved this recipe, very interesting! 🙂

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