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Oatmeal Spice Muffins

November 9, 2011 By Kristi

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OatmealSpiceMuffins

Day 313.

For whatever reason, after our second daughter was born, I managed to still be nesting and went crazy baking for the first several weeks. Of course, that was only physically possible until her grandma went back home. This recipe was one of the muffin concoctions I came up with at the time. It is the perfect breakfast (and nursing snack) since it’s a nice, hearty, thick muffin and isn’t at all crumbly. I needed some comfort food this week and this recipe seemed like a perfect one to revisit.

Oatmeal Spice Muffins

Ingredients for 9 to 12 muffins

1 cup milk or dairy-free milk

1 cup oats (quick-cooking)

1 egg (or egg substitute)

1/4 cup applesauce (or oil)

1/4 cup brown sugar

1 cup whole wheat pastry flour (or gluten-free flour)

2 teaspoons baking powder

1/2 teaspoon salt

1/2 teaspoon cinnamon

1/4 teaspoon nutmeg

1/8 teaspoon ginger

1/4 cup pecans, crushed (optional)

Method

Combine milk and oats.

Let sit for 15 minutes.

Preheat oven to 425 degrees Fahrenheit.

Beat together egg, applesauce and brown sugar in a large bowl.

Mix in milk-oats mixture.

In a separate bowl, mix together dry ingredients (all remaining except pecans).

Mix dry ingredients into wet ingredients, just until combined.

You can fold in the pecans now or wait to sprinkle them on top.

Spray a muffin tin with cooking spray and fill 9 to 12 muffin tin cups 2/3 full.

Top with crushed pecans, if desired, and bake at 425 degrees Fahrenheit for 18-22 minutes.

The Result

This was Goose’s first time having these muffins (she wasn’t eating solid foods the last time I made these), and the little breaditarian absolutely loved them. The rest of us loved them as much as the last time we had them.

I usually fold the pecans in but tried them sprinkled on top this time. I like both ways, but think I prefer them spread throughout the muffin.

Oatmeal Spice Muffins

This post is shared with Real Food Wednesday, Recipes I Can’t Wait to Try, What’s Cooking Wednesday, What’s on Your Plate?, What’s on the Menu Wednesday, Let’s Do Brunch, Works for me Wednesday, These Chicks Cooked, Recipe Link Party, Foodie Wednesday, Cast Party Wednesday and Bake with Bizzy.

 

Yield: 12

Oatmeal Spice Muffins

Oatmeal Spice Muffins

Gluten-free banana spice muffins

Prep Time 10 minutes
Cook Time 22 minutes
Total Time 32 minutes

Ingredients

  • 1 cup milk or dairy-free milk
  • 1 cup oats (quick-cooking)
  • 1 egg (or egg substitute)
  • 1/4 cup applesauce (or oil)
  • 1/4 cup brown sugar
  • 1 cup whole wheat pastry flour (or gluten-free flour)
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1/8 teaspoon ginger
  • 1/4 cup pecans, crushed (optional)

Instructions

  1. Combine milk and oats. Let sit for 15 minutes. Preheat oven to 425.
  2. Beat together egg, applesauce and brown sugar in a large bowl. Mix in milk-oats mixture.
  3. In a separate bowl, mix together dry ingredients (all remaining except pecans). Mix dry ingredients into wet ingredients, just until combined. You can fold in the pecans now or wait to sprinkle them on top.
  4. Spray a muffin tin with cooking spray and fill 9 to 12 muffin tin cups 2/3 full. Top with crushed pecans, if desired, and bake at 425 for 18-22 minutes.
© Kristi Arnold @VeggieConverter.com
Cuisine: American / Category: Dessert

The Super Easy Vegetarian Slow Cooker Cookbook

Want vegetarian and vegan recipes you’ll love? Check out my first cookbook! I’m so excited about it and I hope you’ll love it. You can find more information about it right HERE.

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Filed Under: desserts, allergen-friendly, dairy-free, gluten-free, muffin, soy-free, vegan, vegetarian, whole food Tagged With: oatmeal, pecan

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Kristi Arnold is a former newspaper reporter and editor who is now a cookbook author and gluten-free vegetarian(ish) mom married to Mr. Meaty, a "normal" omnivore. Helping moms introduce family-friendly meatless meals into their lifestyle with ease. Read More

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