One of the hardest meals for me to get to is breakfast. I was raised on big, hearty breakfasts, and the fact that breakfast is the most important meal of the day.
With an infant, even a bowl of cereal can be challenging, especially now since he's trying to grab our utensils, so making a full-on breakfast is generally out of the question. Since that is the easiest meal for me to skip, I decided to hit up good ole Pinterest in hopes of solving my breakfasty dilemma.
My search landed me with several oatmeal muffin recipes. Being gluten free, this was awesome for me, because gf rolled oats have become a staple in our home. I love rolled oats because they're a great source of fiber and good source of protein. They're a more complex carbohydrate, so, as long as you don't add too much sugar, there's no crash 20 minutes later.
Yesterday, Bear had off for Veteran's Day. I decided to make one of the muffin recipes, since Bean had someone to give him his morning snuggles (:
The first recipe to jump out at me was the Oatmeal Spice Muffins from Money Saving Mom.
Remember the cinnamon and spice instant oatmeal we ate as kids? That's these muffins, but at a whole other level.
Not only was I able to make these gluten free WITHOUT having to use any gluten free flour ($$$$), I was able to make them dairy free, too, by subbing with reduced sugar vanilla almond milk for regular milk, and coconut oil for the butter. I also added the chopped pecans.
Don't skimp. Do the pecans. Trust me.
Even though we were able to have a full egg and sausage breakfast, Bear and I ate over half the batch of muffins within an hour. Yeah, they were that good.
The muffins themselves aren't very sweet at all, and the cinnamon sugar on top adds just enough sweetness to send you to your happy place. Because they're made with oat flour (I was able to grind my oats in the blender), they were dense but spongy. They were awesome with coffee, and I can't stop thinking about how amazing they would be with a chai latte. *drool*
My plan, though, is to make as many muffins as I can at once during Bean's nap time, and throw them in the freezer so I can grab one or two to toss in the microwave, while still holding Bean. So the true test came this morning, when I nuked one of the few muffins left over. In a minute, it was as warm and steamy as it had been coming out of the oven. It was just as moist and delicious, and the texture was the same as yesterday! It was perfect!
For anyone who is allergic to cinnamon, you can sub with allspice! I'm also thinking of other variations that could be made to this recipe, like adding a handful of chopped raisins. What variations would you make? Any breakfast muffin recipes that you love? Please share!
Mama Bear of one Baby Bear, Bean, who both love Papa Bear, and live in a crafty, gluten-free cozy den.