Recipe ~ My Favorite Oatmeal Muffins

{{ light oatmeal muffins }}

Here’s another recipe from one of my favorite { heathlier } cookbooks { “from the kitchen of Two Sisters” }.  So good & my family loves them. 


3 cup rice or almond milk { best if room temperature }
2 eggs { best if room temperature } OR ½ cup flaxseed mixture*
2/3 cup raw honey
1/4 cup unsalted butter — melted

2 cup rolled oats { old fashioned }
2 cup whole wheat pastry or spelt flour
2 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon sea salt


In a large bowl, whisk together milk, eggs, honey and melted butter.  Then, stir in oats, flour, baking powder, baking soda and salt just until combined.

Pour the batter into muffin pans lined with paper cups or greased muffins tins.

Bake at 400-degrees for about 20 minutes.

Allow muffins to cool in the pan for at least 10 minutes before removing.

So good with a little honey, or your favorite jam.  These muffins freeze well.

You can also freeze the batter, then thaw overnight in the refrigerator and bake them in the morning!  Enjoy!

Makes 1 ½ dozen muffins

*How to make Flaxseed Mixture

This mixture works as an excellent substitute for eggs.  Not only does it bind ingredients together, but muffins rise beautifully when the flaxseed mixture is used.

½ cup flaxseed
2 cups water

Grind flaxseed in blender on high speed for about 1 minute or until the mixture resembles a thick eggy consistency.

Add water and continue to blend for 2 minutes.

Using this mixture:

¼ cup of flaxseed mixture = 1 egg
½ cup of flaxseed mixture = 2 eggs   { use this for oatmeal muffin recipe }

This mixture can be stored in the refrigerator for up to 2 days.


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One thought on “Recipe ~ My Favorite Oatmeal Muffins

  1. These look right up my alley!!!! LOVE anything with oatmeal and the added benefit of good nutrients for my family is a PLUS!!!! 🙂

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