Healthy Almond & Oatmeal Breakfast Muffins

These almond and oatmeal muffins are not only delicious for breakfast! We have been eating these as a dessert! I always have oats in my pantry, it is so versatile, delicious and healthy! These muffins are dairy free and gluten free, if using certified gluten free oats.

 

Healthy Almond & Oatmeal Breakfast Muffins 

Yields: 12 mini muffins

Ingredients: 

• 4 eggs
• 1 cup creamed honey
• 1/4 cup olive oil or melted coconut oil
• 1 tsp cinnamon
• 1/4 tsp clove
• pinch of sea salt
• 1 cup ground almonds
• 2 1/2 cups oats
• 1tsp baking powder
• 1/4 cup flaxmeal
• 1/4 cup raisins, chocolate chips, cranberries…

– Preheat oven to 350F. Prepare 12 mini muffin cups. (I used reusable silicon cups)

– Whisk eggs with the oil and honey. Add cinnamon, clove and salt.

-Add oats, almonds, baking powder, flaxmeal and raisins, stir until well combined.

– Fill into prepared muffin cups.

– Bake in preheated oven for about 30 minutes.

 

I wish you all a happy weekend and stay healthy!

Ursula 

 

 

 

 

 

 

 

 

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Maple Oatmeal Cookies

These cookies have a delicious maple flavor and most likely you have all the ingredients already in your fridge and pantry.

Maple Oatmeal Cookies

• 1 cup butter, melted
• 1 cup maple syrup
• 1 large egg
• 1 cup spelt flour
• 2 1/2 cups oats
• 1/2 tsp baking powder
• 1/2 tsp baking soda
• pinch of salt
• 1 tsp vanilla extract
• 1 tsp cinnamon

-Line 2 baking sheets with parchment paper, preheat oven to 350F.

-Whisk together the butter, maple syrup and egg, add vanilla extract, cinnamon and salt. Stir in flour, oats, baking powder and baking soda, until well mixed.

-Drop by tablespoon on prepared baking sheets, flatten slightly.

-Bake in preheated oven for 10 minutes or until golden brown. Do not overbake.

Yields: 14 large cookies.

I hope you all stay safe and healthy!

xo

Ursula