Quick breakfast muffin recipe with no flour:
Oat and Flax Breakfast Muffins
2¼ cups oatmeal
¼ cup flax seeds
¼ cup dried fruit (optional)
½ teaspoons baking powder
½ teaspoon salt (optional)
1 teaspoon cinnamon
¾ cup milk
½ cup brown sugar packed
2 eggs (lighty beaten)
½ cup melted butter, coconut oil or vegetable oil
Directions:
Pre-heat oven to 375°F.
Cover 6 (for large size) or 12 (for medium size) muffin bowls with oven-safe paper. On a big bowl, add oatmeal, flax seeds, sugar and other dry ingredients. Stir until mixed well. Add the milk and butter to dry ingredients fold and sit aside. Lightly beat eggs and add to mix until smooth. Pour batter into muffin papers. Bake for 18-25 min or until golden. Batter will yield 12 medium muffins or 6 large muffins.
Oat and Flax Breakfast Muffins
2¼ cups oatmeal
¼ cup flax seeds
¼ cup dried fruit (optional)
½ teaspoons baking powder
½ teaspoon salt (optional)
1 teaspoon cinnamon
¾ cup milk
½ cup brown sugar packed
2 eggs (lighty beaten)
½ cup melted butter, coconut oil or vegetable oil
Directions:
Pre-heat oven to 375°F.
Cover 6 (for large size) or 12 (for medium size) muffin bowls with oven-safe paper. On a big bowl, add oatmeal, flax seeds, sugar and other dry ingredients. Stir until mixed well. Add the milk and butter to dry ingredients fold and sit aside. Lightly beat eggs and add to mix until smooth. Pour batter into muffin papers. Bake for 18-25 min or until golden. Batter will yield 12 medium muffins or 6 large muffins.