Prep 20 mins
Cook 15 mins
These muffins are pretty much awesome. They’re really healthy and really good too! Lots of whole grains, not too much sugar, and a burst of cinnamon in every tender, delicious bite. My brothers love them. Good warm or cold. The original idea came from the More-With-Less Mennonite cookbook, but I’ve made enough changes to claim it as my own recipe. :) This recipe makes two dozen muffins, so just cut it in half if you have a smaller family.
- 236.59 ml oat flour
- 236.59 ml white whole wheat flour
- 473.18 ml quick oats
- 59.14-78.07 ml sucanat or 59.14-78.07 ml brown sugar
- 29.58 ml baking powder
- 4.92 ml cinnamon
- 4.92 ml salt
- 88.74 ml olive oil
- 2 eggs, beaten with fork
- 473.18 ml low-fat milk
- Combine dry ingredients (oat flour through salt) in mixing bowl.
- Add remaining ingredients and stir just until moistened.
- Divide batter between 24 greased muffin cups, and let rest for 15 minutes.
- Bake at 425 degrees for 15-20 minutes or until muffins test done.
I really wanted to love these, but we just liked them. They were very crumbly, but that's not a big problem for us. They just didn't have much taste and were not sweet at all. My kids liked them with butter on top (but that might simply be because they almost never get the chance to simply put butter on something!) but the adults didn't really care for them. I think they'd be an excellent muffin for a very small child or someone on a bland diet because the nutritionals are so good. I'd add more sucanat and maybe some fruit next time.
These muffins don't have the gummy texture that baked goods made with oat flour often have nor were they dry as baked goods made with oats can often be! I was worried as the batter seemed a tad thin, but they turned out great. I added a handful of sultanas (golden raisins)... yummy!