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Oatmeal Muffins

Recipe by These muffins freeze well, and make a great grab-and-go breakfast--or snack any time of the day. Great for school lunches, or that extra nutrition burst on the hiking trail. We also like to pack these while traveling-- for a convenient mid-day snack.

Ingredients:


  • 5 c. rolled oats
  • 1 tsp. sea salt
  • 1 Tbsp. cinnamon
  • 1/2 c. wheat germ
  • 1 c. pecans or walnuts, chopped
  • 1/2 c. pepitas (pumpkin seeds)
  • 1/2 c. sunflower seeds
  • 1 c. dark chocolate chips or chopped dates
  • 1 c. raisins
  • 1 c. coconut
  • 2-1/2 c. ripe bananas, mashed
  • 1/4 (to 1/3) c. coconut oil
  • 5 Tbsp. Pure Maple Syrup
  • 2 c. water
  • 1 Tbsp. vanilla

Directions:


Preheat oven to 380 degrees. Combine dry ingredients in a mixing bowl; Add wet ingredients; Mix together. Place a straight muffin pan on perforated baking sheet, and fill the cups almost to the top with batter. Bake about 25 minutes, or until lightly browned on top. Remove from oven, and turn muffin pan over on the perforated baking sheet, so that the muffin bottoms are facing up. Place the perforated pan with the muffins under a broiler (on high) for 3 minutes till the bottoms are lightly browned as well. Let them cool slightly, and enjoy! Makes 2-1/2 dozen.

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At Demarle at Home, we understand why you cook because we’re cooks too. We understand that eating healthy food together creates moments and memories that last a lifetime. Our products include professional flexible cookware that will transform the way you cook, clean-up and organize your kitchen. We make it easy for you to create nourishing and healthy dinners at home and in turn; you create memories and strengthen those bonds with all who sit at your table.
525 N. Main Street | Suite 280
Milford
Michigan
48381
United States