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Age: 1 year +

Oatmeal muffins are a healthy and delicious choice for a snack, there`s no doubt about it. I`ve experimented with oats in cookies before. Some of mine experiments were very successful (like the oat biscuits with ricotta), others not so much. This recipe, which I share now, is extremely basic, but the result is pure perfection. The oatmeal cookies turned out soft and crunchy thanks to the oats. If you wish, you could use rice flour and coconut sugar as I did or replace them with all-purpose flour and brown or white sugar (in this case reduce the number of eggs from 2 to 1). You can also put crushed chocolate. As I`ve prepared the oatmeal muffins for my little daughter, I missed that step. No matter, the end result was magnificent. See for yourself!

Oatmeal muffins

oatmeal muffins

What you`ll need:

150 oatmeal, pre-soaked and dried *

50 g finely ground walnuts, pre-soaked and dried **

50 g flour (I used rice flour but can be replaced with all-purpose flour)

100 g sugar (I used coconut but can be replaced with brown or white)

100 g sour cream

60 g soft butter ***

2 eggs, at room temperature

1 tsp baking powder

pinch of salt

vanilla powder

How to cook it:

Preheat the oven to 180°C and prepare your muffin cups, I used 12 silicone muffin cups.

In a medium bowl sift flour together the flour with the salt, baking powder and vanilla. Mix with the oats and walnuts and stir. Set aside.

In another, larger bowl, beat the butter and sugar and add the eggs one at a time. Finally add the sour cream and mix well. Pour the dry ingredients into the bowl with the wet ingredients and stir.

Divide the dough into the cups by filling them almost to the top. Bake for 20-25 minutes. Check if they are ready with a toothpick (if the stick comes out clean after you puncture them, they are ready). Let them rest for 5-10 minutes in the cups, then remove from the cups, and transfer to a grid to fully cool.

The oatmeal muffins can be stored in the fridge for 2-3 days or up to 2-3 months in the freezer. To freeze them, wrap well and store. To defrost them, remove from freezer and wrap each muffin in aluminum foil. Put in a preheated to 180°C oven and bake for 20 minutes. Remove from oven, remove from foil and serve.

* Soaking the oatmeal  is optional, but highly recommended. This eliminates phytic acid which is found in the bran of all grains. Why should we worry about this acid? It’s simple – it prevents the body from absorbing important minerals such as calcium, magnesium and iron. You can read more about it here.

For this recipe: Soak the oatmeal in a bowl with warm water from the previous night. The grain water ratio should be 1:2. It is good to add 1 tablespoon of yogurt in the water and leave at room temperature. The next day, rinse the oats well and spread evenly over a baking tray lined with backing paper. Dry in the oven at 70° for 1-2 hours.

** The same goes for nuts. The walnuts need between 4 and 6 hours of soaking to neutralize phytic acid, no need to add yogurt. But you can add pinch of salt in the water to accelerate the process.

Rinse the nuts and dry them in the oven with the oatmeal before using in the recipe.

*** The butter should be kept at room temperature for about 1-2 hours before being used in the recipe for optimum results. It should not be liquid so it is better not to soften it directly in the microwave.

If you don’t have the time, try the following trick. Put a glass of water in the microwave and leave to boil. Remove and immediately put the butter in its place without starting the oven. Leave inside for about 5-10 minutes and you`ll be all set to use butter in the recipe.

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