Baked Oatmeal Muffins
These were amazing. The recipe is very customizable to whatever fruit, nuts or seeds you have in your pantry. These muffins came out looking as though they had a slight purple tint at the top.
Basic Recipe Ingredients:
2 cups of Glutem-Free Rolled Oats
1/2 cup of cooked and mashed Purple Sweet Potatoes
2 tablespoons of Tahini
1/2 teaspoon Baking Powder
3/4 cup of Water
1/4 teaspoon of Baking Soda
1/8 teaspoon salt
1 teaspoon of Vanilla Extract
1/2 teaspoon Cinnamon
1/4 cup maple syrup
1/4 cup dried fruit or nuts (I used cranberries)
1/2 cups fruit (I used wild blueberries)
a few Pepitas for topping
a few whole oats for topping
Makes 8-10 muffins.
Preheat the oven to 350 degrees and line a muffin pan with liners.
Take 1 cup of Oats and put them in a blender to pulse til it turns into powder.
Now you have your flour.
In a medium bowl combine the regular oats, oat flour, baking powder, baking soda, salt,
cinnamon and dried fruit.
In a small bowl, whisk together the tahini, water, syrup/honey, and sweet potato mash.
Combine the wet ingredients with the dry. Gently fold in your fresh fruit.
Evenly distribute oatmeal mix into your lined muffin tin.
Bake at 350 degrees for 30-40 minutes or until muffins are just golden brown. Bake time may vary depending on the size of your muffin tin.
Allow to cool for a few minutes before serving.
These muffins freeze well.