Erin Elizabeth Labadie
  • hOMe
  • About
  • Journal
  • Mentorship
  • Self Study Offerings
    • Elements & Energy
    • Embodied Savasana
    • Foundations
    • The Four Directions
  • Connect
  • hOMe
  • About
  • Journal
  • Mentorship
  • Self Study Offerings
    • Elements & Energy
    • Embodied Savasana
    • Foundations
    • The Four Directions
  • Connect
Search by typing & pressing enter

YOUR CART

3/16/2016 1 Comment

Gluten Free Oatmeal Muffins

Picture
Picture
Oatmeal Muffins
Yield=12 extra-large or 24 large muffins
  • 2 cups rolled oats (not quick-cooking)
  • 2 cups almond or hemp milk
  • 1 ½ cups oat flour
  • 1 teaspoon salt
  • 2 Tablespoons cinnamon
  • 2 large eggs
  • 3 Tablespoons sugar or honey or agave
  • 12 Tablespoons (1 1/2 stick) unsalted butter
  • ½ cup raisins or currants or blueberries


Procedure
  • Combine oats, milk and cinnamon in a bowl, mix well and rest at room temperature for 35-60 minutes….stir occasionally
  • Preheat oven to 325F and line muffin pan with paper liners or butter
  • Mix all dry ingredients in a bowl and whisk to evenly incorporate

  • Whisk 2 eggs and mix in sugar (agave or honey)….add to oat mixture and gently fold
  • Add dry ingredients to oatmeal mixture in two batches….incorporating completely
  • Use an ice scoop or large spoon to fill muffin cups
  • For large size muffins bake 20 minutes and extra-large muffins bake 28-30 minutes rotating 180 degrees half way through…these are approximate baking times.  Check that the muffins are baked by poking with a toothpick or fork in the center…they toothpick or fork will come out clean
  • Immediately turn out and let cool on a rack or a cutting board…let muffins cool/finish for approximately 30 minutes before eating
Options
  • Use granola instead of oatmeal
  • Add ½ cup of chopped walnuts or pecans
  • Replace the raisins with fresh fruit…this will increase the baking time due to the increase moisture
  • Add ¼ cup of shredded carrots or zucchini
  • If making gluten free, replace ½ of the oat flour with quinoa or teff flour for a nuttier flavor and a muffin with more protein

1 Comment
Ethan R link
4/22/2021 05:40:11 pm

Goodd post

Reply



Leave a Reply.

    Picture

    Below are my article contributions and podcasts...

    MoveOnPast podcast, episode 8

    teach.yoga contributions...
    ~honoring space to hear my inner knowing
    ~enhancing our awareness
    ~the benefits of a flow & restore practice
    ~we need to stay curious as yoga teachers

    ~small moments of stillness to carry me through the day


    ~elephant journal contributions...
    ~how my flow & restore practice has helped me relinquish old stories
    ~cultivating intentional rest through restorative yoga



    Archives

    January 2023
    December 2022
    November 2022
    October 2022
    September 2022
    August 2022
    July 2022
    June 2022
    May 2022
    April 2022
    March 2022
    February 2022
    January 2022
    December 2021
    October 2021
    September 2021
    May 2021
    April 2021
    January 2021
    December 2020
    February 2019
    December 2018
    May 2018
    April 2018
    February 2018
    December 2017
    September 2017
    August 2017
    April 2017
    November 2016
    October 2016
    September 2016
    August 2016
    July 2016
    March 2016
    February 2016
    January 2016
    October 2015

Embodied Living Yoga
Learn. Embody. Share.
Practice With Me
images captured by Vanessa Cerday Photography & Erin Elizabeth Labadie