I must admit, it’s hard for me to think of anything but an upcoming trip to Southeast Asia! But in the meantime, I’m going to share with you about oatmeal muffins. We first tried cooking with oat flour using this gluten-free pancake recipe from Cookie + Kate. We loved that instead of the traditional white flour, this recipe simply uses oats ground in a food processor (or oat flour, if you want to buy it pre-ground).
However, we’re not really pancake people (I know, I know – we should be! But neither of us are usually ready for sweet in the morning), so we decided to try the concept out on muffins instead. Make no mistake, these are no fluffy or buttery muffins — they are dense and cakey, with a texture akin to a corn muffin. But with that in mind, they’re quite satisfying. They’re a great way to add a “bread” item to a meal that also happens to be gluten free. I like them best with honey, or topped with a bit of butter.
We were happy that this baking venture worked out — we’re generally not huge bakers unless it’s pizza-related (we’ve had our fair share of fails in the baking realm). The recipe is quite simple and comes together quickly — and, it doesn’t require any special ingredients.
Thanks again to all of you interested in and excited about the Healthy + Whole project! Instead of a post this week, we’ll be hosting a Google Hangout this Saturday, March 9 at 4:30 pm EST with our friend Erin of Naturally Ella, to chat more about healthy eating, food, and home cooking! It’s basically a video conference where you can ask us any questions (they’re pretty cool – even the President did one a few weeks ago!). We’ve never tried this before, but thought it would be an interesting way to connect. You’ll just have to join Google Plus to do so (don’t worry, it’s fairly painless) and click here for the invitation. Hope to talk to you then!
- 2½ cups oats (or oat flour)
- 1 tablespoon baking powder
- ½ teaspoon kosher salt
- 1 cup milk
- 1 egg
- 2½ tablespoons honey
- 1 tablespoon olive oil
- ½ cup walnuts
- Preheat the oven to 350F.
- To make the oat flour, place 2½ cups flour in a food processor and process until very fine.
- In a medium bowl, whisk together 2½ cups oat flour, 1 tablespoon baking powder, and ½ teaspoon kosher salt. Add 1 cup milk, 1 egg, 2½ tablespoons honey, and 1 tablespoon olive oil. If desired, stir in ½ cup chopped walnuts.
- Grease a muffin tin. Pour in the batter to make 12 portions.
- Bake for 25 minutes until puffed and golden.