Thursday, December 12, 2013

Cinnamon Oatmeal Pecan Muffins

Cinnamon Oatmeal Pecan Muffins
This is my version of a cinnamon roll transformed into a healthy muffin.  No, it is not dripping with sugary glaze or melted butter, but it is smells just as good and tastes almost as delicious.  I doubled the amount of cinnamon I usually use in baked goods, and honestly think I may add even more next time so that it is definitely the predominant flavor.  There are a considerable amount of pecans as well so you get a couple of them in each bite which adds a robust richness. The oats and whole wheat flour provide fiber and protein, and the only sweetener is honey (could use brown sugar or maple syrup if you prefer).  It was very easy to throw together and made a delicious and healthy Saturday morning breakfast for me and my family.

Cinnamon Oatmeal Pecan Muffins
oats, soy milk & vinegar
1 C. organic old fashioned oats, uncooked
1 C. organic plain soy milk
1 T. apple cider vinegar
1 C. organic whole wheat pastry flour
2 T. ground flax seed
1 T. ground cinnamon
1 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
2 organic eggs 

1/3 C. honey (or brown sugar)
1/3 C. organic canola oil
1 tsp. vanilla extract
1 C. chopped pecans

Combine the oats, soy milk and vinegar in a medium mixing bowl and let soak for at least 15 minutes. Combine the flour, flax seed, cinnamon, baking powder, baking soda and salt; stir into oatmeal mixture. Stir in egg, honey, oil and vanilla just until blended. Fold in the pecans. Bake in paper lined or greased muffin tins at 400F degrees for 20 to 25 minutes. Makes 12 muffins.

ready to bake

hot from the oven

delicious breakfasts are served!!

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