Nature Muffins (baked steel cut oatmeal muffin)
Try this Nature Muffins (baked steel cut oatmeal muffin) recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 45 minutes
- Served Person: 12
vegetarian
white meat free
contains gluten
red meat free
shellfish free
contains eggs
dairy free
pescatarian
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1 egg
- 1 teaspoon baking powder
- 1 teaspoon almond extract
- 1/2 cup agave
- 1 overripe banana mashed
- 1/2 cup pear sauce (substitute unsweetened applesauce)
- 1 1/2 cups soymilk (substitute your favorite here. coconut mi
- 2 1/2 cups quick cooking steel cut oats (i used mccann's quic
- 140 grams of your favorite trail mix divided.
- Carbohydrate 1.98444817989418 g
- Cholesterol 0.272222221669927 mg
- Fat 0.0761642359896061 g
- Fiber 0.700463599356678 g
- Protein 0.280488555098531 g
- Saturated Fat 0.0381041665910022 g
- Serving Size 1 1 muffin (16g)
- Sodium 8.44044720772446 mg
- Sugar 1.2839845805375 g
- Trans Fat 0.0177393472160089 g
- Calories 10 calories
Preheat oven to 350 degrees. In a large bowl, combine dry ingredients, except nut mix. In a separate bowl, combine all the wet ingredients. Stir the wet ingredients into the dry ingredients and mix very well. Fill each muffin tin about 1/3 with oatmeal mixture. Divide 1/2 the nut mixture between each muffin cup. Fill the cups with the remainder of the oatmeal. Sprinkle each muffin with the other half of the nut mixture. Gently press each with the back of a spoon. This helps ensure it sticks to the muffins as it bakes. Bake for 30 minutes until liquid is absorbed.
