A Muffin for Everyday

I have been on a HUGE muffin kick lately... However, having issues with candida, which include having issues with sugar, gluten, and dairy, it is pretty hard to find a good recipe for a muffin I can actually eat. So I took the idea for some baked oatmeal, and made my own Oatmeal Muffin Recipe!!!

Everyday Oatmeal Muffins

Makes 6 muffins

1 Ripe Banana (or 1/2 cup pumpkin, squash, sweet potato, etc...)

1/4 c Nut Butter ie. peanut butter, almond butter, etc. (or substitute 2 T melted coconut oil)

1/4 c Honey, Agave, or Pure Maple Syrup

1 egg

1/2 c Almond or Coconut Milk

1 t Cinnamon

1 1/2 c Oatmeal

1 t Baking Powder

1/2 c fruit or nuts (Optional)

Start by mashing up your banana or other squashy filler, then add the rest of your wet ingredients and combine well. Next add your dry ingredients mix just until it is all incorporated. Spoon mixture into lined or greased muffin tin, and bake at 350 degrees for 15-20 minutes. 

Tada!!! Delicious dairy free, gluten free, low sugar muffins!!!

Now the beauty of this recipe is that it is VERY customizable!!! For instance: for a great banana muffin just use banana, coconut oil, and add some walnuts. For Pumpkin Muffins use canned pumpkin, Maple Syrup,  and add a dash each of ginger, nutmeg, and ground cloves. For a Pina Colada muffin use banana, 1 c oatmeal, and 1/2 c unsweetened coconut, then add some crushed pineapple. Try adding some dried blueberries, or chocolate chips to a banana muffin. Use up those leftover yams/ sweet potatoes to make a batch of muffins! The Uses for this Recipe are Endless!!!