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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
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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 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.
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ready to bake |
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hot from the oven |
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delicious breakfasts are served!! |
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