What’s not to like about a muffin?
They make a great on-the-go breakfast, snack, or pre-workout bite, and they can usually be crammed full of nutrition from fruit, nuts, or even veggies, like carrot and zucchini.
One of my biggest issues with some of the ‘muffin’ recipes I’ve come across is the amount of sugar. For me, if you’ve got half as much sugar as you do flour in a recipe, you have a cupcake, not a muffin.
I say this now so that you are aware that I like my muffins healthy and lightly sweetened, with the focus more on flavor from spices and add-ins (carrots and raisins in this case).
My favorite way to eat these Fall-spiced treats is with a drizzle of coconut oil and a sprinkle of sea salt.
- 1½ c. oats, ground into flour (or 1 c. oat flour) (I use Country Choice Organic Oats)
- 1 t. baking powder
- ½ t. baking soda
- ¼ t. sea salt
- ⅛-1/4 t. powdered stevia extract (obviously, use more for a sweeter muffin)
- ¾ t. cinnamon
- ½ t. ginger
- ¼ t. nutmeg
- ⅛ t. cardamom
- ⅓ c. buttermilk (I make my own by adding 1 teaspoon lemon juice or apple cider vinegar to a measuring cup, then adding enough milk to equal ⅓ cup)
- 1 T. oil (I use olive, but any will work)
- 2 T. honey or maple syrup
- 1 egg, lightly beaten
- ½ t. vanilla
- ¾ c. finely grated carrot (about 2 medium-sized carrots)
- ¼ c. raisins, optional
- Preheat the oven to 425 degrees.
- Mix together the ingredients for your buttermilk, if making your own.
- Mix the dry ingredients (oat flour, baking powder, salt, stevia, and spices).
- Mix the wet ingredients (egg, oil, honey or maple syrup, vanilla, and buttermilk).
- Mix the dry ingredients together with the wet ingredients.
- Fold in the carrots and raisins (if using) last.
- Using paper muffin cups or a well-oiled muffin pan, fill seven cups about ¾ of the way full.
- Bake for 12-14 minutes, until a toothpick comes out clean.
- Cool and serve!
This recipe makes seven good-sized muffins, each of which contain only four grams of fat. Here’s an interesting comparison between one muffin and one apple:
CALORIES 136 95
SUGAR 8.9 g 18.9 g
CARBS 22.9 g 25.1 g
PROTEIN 3.5 g 0 g
Less carbs, less sugar, AND more protein? Sounds pretty good!
I know many of you have egg allergies and/or are vegan and, while I haven’t tried it myself, I believe these could work with a chickpea ‘egg’ (1/4 cup of chickpea flour plus 1/4 cup of water). I can’t vouch for anything having to do with flax or chia, since I have allergies to both.
Thanks to everyone who voted on my Facebook page for which recipe you wanted to see today! I’m aiming to get the salad up next week. 🙂
What is your favorite kind of muffin?
I’ve always enjoyed raisin/bran muffins as well as blueberry.
Shared with: Create It Thursday