As we begin the new year, I want to find some healthy recipes (all this blogging as added a couple unwanted pounds…more on that later). Recipes need quick and easy, and if I can freeze them or my mother-in-law during the week, bonus! I found some ideas on Pinterest for Flourless Oatmeal Muffins. The ingredients were simple, and more than likely, I would always have them on hand.
The first recipe I tested, were very sweet (1 cup packed brown sugar) and fell apart (these were however the best day two). Still loving the idea…I decided to adjust the recipe and try again the next morning. I eliminated the brown sugar and applesauce and added 2 bananas instead (I really wanted to use them up before they went bad).
With the second batch, it became clear that I should not line the muffin tin with paper cups. More of the muffin stuck to the paper…agh.
Today, using a tip from my mom (thank you Peggy Larson), I threw all the ingredients into a blender. Hoping, grinding up the oatmeal would be more like a flour. I sprayed the muffin tins instead of paper. The batter poured into the cups easily.
Much better results….I over cooked slightly. I would adjust the oven temp. I cooked at 375 degrees for 25 min. I would drop that to 350 next time. Other adjustments, I’d mix the blueberries into the batter after blending. They still lacked a little flavor and sweetness.
- 2¼ cups of oatmeal
- 1 egg
- 1 cup skim milk
- 1- 2 bananas
- 1 tsp cinnamon
- 1 tsp baking powder
- ½ pint of blueberries
- 6-8 pecans
- Mix first 6 ingredients in a blender (only need about 30 seconds)
- Stir in blueberries and pecans.
- Pour into pregreased muffin tin.
- Top with more oatmeal, pecans and blueberries of desired.
- Bake preheated oven 350 degrees for 25 minutes or until done.