Baked oatmeal muffins are great for an on-the-go breakfast or snack. They provide tons of nutrients as well as fiber to keep you satisfied throughout your day. They’re also very kid-friendly! My 2 year-old loves them.
These muffins also save pretty well (you can read more on that below the recipe). Make them in the evening to have handy for your morning or really, any time of day!
3 Health Benefits of Oats
- Oats are a great source of fiber. Oats provide 8 grams of fiber per half cup. That’s a lot of gut health if you ask me! This can relieve constipation and promote regularity.
- Oats are a good source of the antioxidant avenanthramides. This antioxidant can support blood pressure levels and have anti-inflammatory effects for the entire body.
- Oats can improve blood sugar control by increasing insulin sensitivity. This is mainly due to the soluble fiber called beta glucan.
What You’ll Need To Make Oil-Free Oatmeal Muffins
Why Is Oil “Bad”?
Oil isn’t necessarily “bad”, but it isn’t necessarily “good” either. All oils are pure fat and highly refined. Oils derived from plants are no longer intermixed with the naturally balanced proteins, carbohydrates, vitamins, minerals, etc found in the actual plant itself. The oil is simply a concentrated form of fat “squeezed” out from the original plant. You’d be much better off consuming actual coconuts rather than coconut oil, or actual avocados rather than avocado oil. Whole foods are always much better than any processed counterpart.
Therefore, I try not to use oil in my baking or cooking. If it is not absolutely necessary, I’d rather omit the oil and utilize whole, plant-based foods instead. This increases the nutrient density while decreasing the amount of fat and overall calories in the recipe.
How To Use Flax As An Egg Replacement
Eggs usually provide a gel-like substance that keeps baked goods together and formed when cooked. So how do vegans or plant-based eaters consume things like muffins and brownies without eggs? We use flax seeds!
In order to turn flax into an egg you’ll first need ground flax seeds on hand. Youll use 1 tablespoon ground flax per 2 1/2 tablespoons water. Mix that together well and let sit for 5 minutes. You’ll notice after 5 minutes that the flax has started to stick together and form a gelatinous “blob”. Once you mix this “blob” into your mixture, it’ll help hold the mixture together just as an egg would.
How To Make Oil-Free Oatmeal Muffins
First you’ll need to preheat your oven to 350F. Then either spray your muffin pan with a little oil or line with paper/reusable liners (oil-free method).
Whisk together flax and water in a small bowl to make your flax eggs. Set aside for 5 minutes.
Add applesauce, maple syrup, soy milk, and vanilla extract to a large mixing bowl. Then add the flax mixture and stir to combine.
In a separate bowl, mix together oats, cinnamon, ginger, nutmeg, salt, and baking powder.
Then add your dry ingredients to wet and stir to combine.
Lastly for the mixture, fold in the apple pieces.
Once your mixture is ready, fill each muffin tin fully, 1/3 – 1/2 cup of batter in each. You should have enough for 12 oatmeal muffins.
Then bake for 25-30 minutes, until the tops are starting to brown and a toothpick comes out clean in the center.
Baked Oatmeal Muffins
- Muffin Pan
- 2 tbsp ground flax
- 5 tbsp water
- ¾ cup unsweetened applesauce
- ⅓ cup maple syrup
- 2 cups unsweetened soy milk
- 1 tsp vanilla extract
- 3 cups old-fashioned rolled oats
- 1-2 tsp cinnamon
- ¼ tsp ground ginger
- ¼ tsp ground nutmeg
- ¼ tsp salt
- 1 tsp baking powder
- Preheat oven to 350F. Spray muffin pan with a little oil or line with paper/reusable liners.
- Whisk together flax and water in a small bowl. Set aside for 5 minutes.
- Add applesauce, maple syrup, soy milk, and vanilla extract to a large mixing bowl. Add the flax mixture and stir to combine.
- In a separate bowl, mix together oats, cinnamon, ginger, nutmeg, salt, and baking powder.
- Add dry ingredients to wet and stir to combine.
- Fold in the apple pieces.
- Fill each muffin tin fully, about 1/2 cup of batter in each. You should have enough for 12 oatmeal muffins.
- Bake for 25-30 minutes, until the tops are starting to brown and a toothpick comes out clean in the center.
- Let cool slightly and serve!
How To Store Baked Oatmeal Muffins
In order to store your oatmeal muffins, put them in a sealed, air-tight container in the fridge (up to 7 days) or freezer (up to 3 months).
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