Individual oatmeal muffins, diabetic friendly, gluten free and YUMMY!!!

So, I haven’t blogged in over three months.  Work, school, and lack of blogging motivation have all contributed to my lack of typing posts.  However, school is over, work is the same, and my motivation is slowly creeping back up.  I am going to dip my toes back in to the blogging world with a recipe I found and adapted from Sugar Free Mom. 

I made a couple of changes, but the recipe was pretty good when I made it exactly as she did.  I just like to put my own spin on things.  🙂 I call this recipe “Oatmeal To Go”, because it really is like a little baked oatmeal.  It is dense, but not heavy.  The batter will seem very wet, but don’t let that worry you.  The oats need the milk to soak into the oatmeal.  I topped the batch in the picture with dark chocolate chips, but have also used blueberries.  You can also use nuts, or raisins.  Any number of things!  Be creative!

OATMEAL TO GO!!

 

Ingredients
2 eggs
1 teaspoon vanilla extract
2 cups applesauce (unsweetened)
1 banana
10 packets of Stevia (you may substitute 1/2 cup honey)
5 cups Old Fashioned oats
¼ cup chia seeds (the original recipe calls for flaxseed meal, but we like the little crunch from chia)
1 tablespoon ground cinnamon
3 teaspoon baking powder
1 teaspoon salt
2¾ cups fat free milk (the original calls for 2 1/4, but I found the muffins too dense)
Optional toppings: raisins, walnuts, chocolate chips

Instructions
Preheat oven to 350 degrees.
Mix eggs, vanilla, applesauce, mashed banana and Stevia together in a bowl.
Add in oats, chia seeds, cinnamon, baking powder, salt and mix well with wet ingredients.
Finally pour in milk and combine.
Spray a muffin tin with cooking spray or use cupcake liners. Pour mixture evenly into cups.
At this point you can top your muffins with whatever topping you like.  When I used the fruit, I pushed it down into the batter.
Bake 30 minutes until a toothpick in center comes out clean.
Cool and enjoy or freeze them in gallon freezer bags.

**Gluten Free & Diabetic Friendly** Recipe Source: SugarFreeMom.com

after baking

after baking

Mix eggs, stevia, and mashed banana in bowl.

Mix eggs, vanilla, applesauce, stevia, and mashed banana in bowl. (or honey in place of stevia)

All mixed up.

All mixed up.

Add oats, baking powder,

Add oats, baking powder, chia seeds (or flaxseed meal), salt and cinnamon.

Mix together

Mix together

add milk,. (see how wet batter is)

add milk,. (see how wet batter is)

Pour into muffin cups and bake

Pour into muffin cups and bake

after baking

after baking

 

YUM!!

YUM!!

I put these little muffins into baggies and popped them in the freezer.  Then I just grab a baggie out and either microwave to warm, or let the thaw on their own. They make a great low calorie snack, or a healthy part of breakfast.

Enjoy!!

 

 

 

 

 

 

 

One response to “Individual oatmeal muffins, diabetic friendly, gluten free and YUMMY!!!

  1. Oh, thanks very much for posting this! It is gonna aid me when I research Chia Seeds at the store! Super Amazing!

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