Left Over OatMeal Muffins

Posted on June 04, 2015 by Mary Patterson

Make use of your leftovers!
  • 1 
cup of quinoa flour
  • 1 cup of cashew meal/flour
  • 1 
cup apple sauce (unsweetened)
  • ½ cup of agave or maple syrup
  • 1 
teaspoon baking powder
  • 1 
teaspoon baking soda
  • 1 
cup coconut oil (soft or melted)
  • 4 
eggs, lightly beaten
  • 2 
cups leftover cooked oatmeal
  • 1 
cup chocolate chips (optional)
  • 2 T pure vanilla extract

The crockpot oatmeal recipe that I had used earlier in the week can be found here. Alterations I made to this recipe were using unsweetened almond milk and HALF the amount of syrup they recommended.

  1. In a large bowl, combine flour, baking powder and baking soda.
  2. In another bowl, mix together coconut oil, applesauce, agave syrup, eggs, oatmeal and vanilla.
  3. Add to dry ingredients and stir just until moistened.
  4. The batter will seem thick, but shouldn’t be hard to stir. Spoon batter into 24 greased muffin cups.
  5. Bake at 350 degrees for 15 minutes, or until the muffin centers are slightly firm.

Posted in Charleston, Daniel Island, Mary Patterson, Mount Pleasant, nutrition, Recipe


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