by Ashley and Caleb
OK! I know that all I post are breakfast recipes, but when you're trying to minimize your wheat intake, eggs or smoothies in the morning get old really fast.
Remember how you made that awesome oatmeal and then saved the leftovers? Here's what you do:
1 ¼ cup almond flour (or 1 cup flour)
1 teaspoon baking powder
1 teaspoon baking soda
1/2-1 teaspoon cinnamon
¼ cup coconut oil (or melted butter)
1/3 cup maple syrup
3 eggs, lightly beaten (reduce to 2 eggs if using wheat flour)
1 cup leftover oatmeal
1 cup raisins (optional)
1 teaspoon vanilla extract
Preheat oven to 350 degrees. In
a large bowl, combine flour, baking powder and baking soda and cinnamon. In another
bowl, combine coconut oil, eggs, oatmeal, syrup, raisins and vanilla; add to
dry ingredients and stir just until moistened. Divide between lined muffin cups. Bake for 18-25 minutes, or until tester comes out clean.
*Notes: These are very moist muffins so I keep reducing and reducing the amount of coconut oil. A little less than a 1/4 cup will usually do. Because they are so moist, these muffins freeze really well.
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