Here we are… Another mid-week Oatmeal Muffin post. Wednesday came quite fast this week and I’m not complaining. I am looking forward to Mother’s Day this weekend and spending time with my guys and family. I sure hope we get some sunshine and warmer weather to celebrate.
I decided to play around with the Oatmeal Muffin recipe I had posted last week. I know, the title is a mouthful, but wanted to make sure you all are aware of what is in these bad boys. They are so delicious, nutritious, and are packed with spices that are beneficial to your health.
I even had my pickiest eater fooled into eating one of these. And guess what? He liked it!!! My littlest who eats everything, ate two of them for breakfast this morning. I think I’m on the right track with these.
I personally, will be eating these before my early morning runs. I tend to just wake up, get dressed, drink my lemon water and fly out the door. These will be something I could easily grab and eat on the go.
So moms, athletes, healthy eating folks, give these a try and let me know what you think. Oh, did I mention that these are gluten-free? And, they could be easily made dairy-free too by substituting the egg with applesauce or simply forgetting the egg all together.
I will make these again and try to get even more creative with the ingredients. Until then, enjoy!
Apple Turmeric Ginger Oatmeal Muffins
- 1 banana (mashed)
- 1 cup cashew milk (almond milk works too)
- 1 egg
- 1/3 cup pure maple syrup
- 1 1/2 teaspoons vanilla extract
- 1 tablespoon oil (coconut oil or canola oil)
- 2 teaspoons lemon juice
- 1 Granny Smith apple (peeled and chopped up)
- 2 cups rolled oats (I used Bob’s Red Mill Gluten Free)
- 1 teaspoon cinnamon
- 1 teaspoon turmeric
- 1 teaspoon freshly grated ginger
- 1/2 teaspoon kosher salt
- 1 teaspoon baking powder
- Pre-heat oven to 350 degrees and spray a muffin tin (12 muffin tin) with cooking spray.
- Mash the banana in a large bowl. Add the milk, egg, syrup, vanilla, oil, and lemon juice. Whisk well until combined and smooth.
- Add the oats, cinnamon, turmeric, ginger, salt, baking powder and mix well.
- Add the apples and incorporate well.
- Spoon the oatmeal mixture into the muffin tin. About two spoonfuls per muffin.
- Bake for 25-30 minutes or until lightly browned.
- Remove and let cool.
- Sprinkle with powdered sugar for serving (optional).
*You can use a mini muffin tin for these and make them bite sized*
Recipe written and tested by Hannah Hiller of Detroitisforfoodies.com