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Tuesday, October 1, 2013

Birthday muffins-steel cut oats, flax, hardy and fulfilling, and nutrional.

Today is my cute little boys birthday! Love you buddy!
We don't do normal birthday cakes around here anymore. I just can't get myself to use a mix from the store, that is full of sugar and corn syrup, not to mention the corn syrup filled frosting too. So we usually end up having something homemade, like cookies, or pie. My sister used watermelon as a cake once, and that worked great too!

Something I have been learning to do a lot lately, is to be sufficient with all natural ingredients.....and my blender, haha. I think its great to be able to know how to make things from scratch, and straight out of the garden. :) (o.k., o.k. my garden didn't produce diddly squat this year, but I still buy everything from Whole Foods market. ;) and use stuff from my sweet neighbors who are willing to share.)

 Anyway, the foods I can eat have been restricted for the last month, so I have been figuring out all kinds of fun recipes. I could have just made a normal cake, but then I wouldn't be able to eat it too, so I googled for recipes with things that I can eat, and then tweaked it.

I found a muffin recipe, that called for wheat flour and oats, and eggs, and milk and sugar. I can have oats, but not the rest, so I changed it to this instead, and I am happy to say, they turned out fabulous!
So fabulous in fact, that my girls and I ate them all and now we have to make another batch. :)

1 and 1/2 cups of steel cut oats, blended in the blender to make 2 cups of flour.You may want to make a little extra to flour your muffin tins with.
1/3 cup of coconut sugar (or you can use a banana, or 1/4 cup of maple syrup or honey)
 1/4 tsp of salt
1 3/4 tsp of baking soda
1 tbsp of flax, mixed with 3 tbsp of water (egg replacement)
3/4 cup of water
1/4 cup warm coconut oil

Mix your dry ingredients
In a seperate bowl, mix your wet ingredients, a long with the flax mixture and coconut oil.

Add the wet ingredients to the dry, and stir only enough to mix it all gently. (They will turn out harder the more you mix).

grease and flour your muffin tins with coconut oil and a little oat flour
Bake at 400 degrees for 15-20 minutes.

The first batch I made, turned out wonderful, and they stuck together, yet they were crumbly enough to melt into hot butter.

We used maple syrup as frosting. :)

I will be making a little extra for this next batch, in case I get hungry again. :)

I would also like to try a few different versions of this in the future. While I was munching on my second helping, I couldn't help but think it looked like pumpkin bread. I can have pumpkin as long as its fresh from the actual pumpkin. I am sooooo going to make this into a pumpkin muffin recipe, sooon!

I also want to try adding some zucchini. I think 3/4 cup of chopped zucchini should do it well.

You could also add shredded carrots and zucchini too.

Pears and applesauce are great sugar replacements also, so I can't wait to try them too!

Let me know if you try the recipe, and if you tweak it somehow, and you like it, I would love to hear about it! :)


If you are looking for something gluten free, these are great-however read this article from Livestrong.com before deciding. I do not gain anything from sharing, except a happy heart, that I can help someone else with eating clean. :)

I apologize for no pictures, I am having issues with my sd card :( I will try to update as soon as I can though!