Flourless Oatmeal Muffin Goodness

Oatmeal Goodness1. These started as cookies.
2. I don’t own cookie sheets, only baking stones.
3. My dislike for baking = fail
4. Try again = WIN

INGREDIENTS

1/2c unsalted butter, softened OR sub in coconut oil
1c PB2
1/2c water
1/2c sugar
1/2c brown sugar
1 ripe banana
2 eggs
1t vanilla
3c old fashioned oats, gluten-free
1-1/2t baking soda
1/2c almond meal
1/2c unsweetened coconut
1/2c cacao nips (super food)
1/2c chocolate chips
– OR just use 1c chocolate chips
ADD-INS
1/2c dried cranberries (optional)
1/2c chopped walnuts (optional)
1/2c shredded carrot (optional…then you’d need to add allspice, nutmeg, coriander…YUM)

PREP

1. Preheat oven to 350.
2. Mix butter, PB2, water, sugar, brown sugar, and banana till smooth. Add eggs and vanilla. Mix.
3. Add your oats, baking soda, almond meal, and coconut flakes. Mix till everything is moist. Do not over mix.
4. Hand mix in your chocolate/berries/etc.
5. If using cookie tins, rock on. Otherwise, grab your muffin tin (mini or small) and coat with coconut oil. Add a small spoonful of batter for each muffin.
6. Bake at 350 degrees for 20-25 min depending on the size of your muffin. If doing cookies, 10-15 min will do!

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No Bake Energy Bites | SUPER Food

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I LOVE “window shopping” at the local health food store. I ran across cacao and knew exactly what to make with it!

INGREDIENTS

1c GF oats (dry)
1/2c flax meal/ground flax seed
4T PB2
2T water
1/3c organic honey
1/4c cacao chips
1/4c organic unsweetened coconut flakes
.07oz instant coffee (prepackaged. I travel w/these too)
1t vanilla

PREP

Using hand mixer or stand mixer, thoroughly mix. Mold into balls. Refrigerate. Enjoy.

– I have seen SEVERAL variations of this recipe. Instead of the cacao and coconut, use 1/2c of cranberries, raisins, white or chocolate chips, almonds, peanuts, trail mix, pumpkin and sunflower seeds. The key is a 1/2 cup of something. Only thing I want sweet in the morning is my latte, the cacao and unsweetened coconut with PB2, instead of something like Jiffy, toned the honey down. If you have an allergy to peanut butter, use a 1/2c of sun butter. If you don’t care for vanilla, leave it out. Easy!

If you have another variation, I’d love to hear it!

Salted Apple Peanut Butter Oatmeal Muffins

lvllatte | Salted Apple Peanut Butter Oatmeal MuffinsFirst, I need to say that this recipe is modified from Mis-Cakes Oven Adventures. I went looking for and apple/peanut butter something, and her blog showed up. I’m certain her recipe is amazing, but I like to incorporate greek yogurt for the extra protein, more fruit when possible…and of course, I had this new container of PB2 (see image below) that I was wanting to incorporate. I’ll be trying it out in shakes later this week!

After posting this recipe, it hit me… WHAT IF you were to stick a piece of caramel in the center of these?! I’ve done it with brownie’s made in muffin tins. I bet adding caramel to this would be excellent! Let me know if you try it, how it turns out!

INGREDIENTS

2c flour
1c traditional oats
2/3c brown sugar
1/2t sea salt
2t baking powder
1/3c powdered peanut butter (PB2)
1/2c greek yogurt (pick your flavor to sweeten, or plain works great too)
2/3c milk
2 eggs
1c unsweetened apple sauce
3/4 to 1c apple, chopped

SALTED CRUMBLE TOPPING

1/4c + 2T all purpose flour
1/3c brown sugar
1/2t cinnamon
1/4c butter, cold cut into chunks
1t coarse sea salt…all I had was fine, and it worked fine ūüėČ

PREP – makes 12-15 standard size muffins

1. Preheat oven to 350.  Place liners in muffin tin.

2. Make the crumble first. In a medium bowl mix together flour, sugars, salt and cinnamon.  Add in butter and mix in until butter is size of peas.  A fork or your hands work the best.  Place bowl back in the fridge until ready to use.

3. For the muffins…In a large bowl mix together flour, oats, brown sugar, PB2, salt and baking powder. ¬†Set aside.

4. In a medium bowl mix together eggs, yogurt, apple sauce, and milk.  Mix together until well combined.

5. Add wet mixture into your dry flour mixture.  Stir together till all ingredients are moist, then stir in your apples.

6. Fill your liners with approx 1/4c of batter each.  You want them filled almost right to the top.

7. Take crumble out of the fridge and load up the top of the batter with crumble.  Press down slightly if necessary to add more crumble.

8. Bake in preheated oven for 17-20 minutes.

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Baked Oatmeal and Fruit To-Go

I’m certain I’m going to say this MULTIPLE times here… I.DO.NOT.BAKE. But that darn Pinterest has made me want to try things! I may have an addiction issue. If only there was no Gold Diggers, Horders, Jersey Shore, football, Swap People, Storage Wars, random critter-catcher shows, or Pawn Stars. Not that I watch ANY of them by choice…but snuggling up with my hubby at the end of a long day, a couple nights a week while the dvr shows him what he’s missed (GOOD GRIEF)…I have Pinterest to rescue me. Okay, so I’m now going to blame my husband for my addiction. Thanks honey!

I'm soooooo NOT Martha Stewart.

HERE is the recipe I found. She adapted it, so I figured I would too by what I had in my fridge and pantry. Below is what I concocted that turned out marvelous!

INGREDIENTS

2 c. uncooked oats (quick-cooking or old fashioned work)
1/2c packed brown sugar
3/4-1c craisins or other dried fruit
3-4 bananas, overly ripe
1t baking powder
3/4c Greek vanilla yogurt
3/4c skim milk
1/2c unsweetened applesauce
2T butter, melted
1 large egg beaten

PREP

1. Preheat oven to 375¬į. Spray muffin tin or line with paper liners and set aside.
2. Add to one medium size bowl…egg and banana. Using your mixer, mix till banana is smooth. Then add your applesauce, butter, yogurt, and milk. Mix well.
3. In that same bowl add your oats, brown sugar, and baking powder. Mix on low till everything is moist.
4. Add craisins, or other dried fruit. Mix.
5. Using a 1/3c measuring cup/scoop, add mixture to the muffin tin. Bake for 25-30 minutes or until edges begin to brown.
6. Allow to cool for 10 minutes before removing, using an offset spatula to loosen. Serve or store covered in the refrigerator for up to a week. Heat for 1-2 minutes in the microwave.

DISCLAIMER: I DO.NOT.BAKE. It’s all about the taste. Faux Martha‘s definitely look better!