Oatmeal & Yogurt Breakfast Muffins
After a few weeks of feeling meh I am back at the kitchen to make more of my favorite meals. I am trying to get into the meal-prep wagon, but it's harder than I thought, or maybe I'm not as organized as I thought I was! What helps me immensely is to make my breakfasts ahead of time. Not too long ago I started with overnight oats and oatmeal muffins; I insist on eating oatmeal because of the health benefits, but I am not very fond of it. I prefer to eat the things I don't like that much (like oatmeal or spinach) "disguised" with other foods, that's why smoothies are so popular with me.
Of course, I decided to look around for a new recipe for oatmeal muffins and found that applesauce is actually a common ingredient in this type of muffins; so I always in the spirit of adventure, I decided to give it a try. The muffins are surprisingly easy to make and the sweetness is just right; the only 2 variations I made, based on personal preference, was to use double cream yogurt and gluten-free flour so I could eat them without problems. I'm also using rolled oats, as I was told they are also gluten-free. I have a little bit of a love/hate relationship with gluten, it makes me a little sick but during this pregnancy that is one thing that gives joy to my heart: white bread with butter, and not every white bread, it has to be a baguette. If that was my choice, I'd eat a baguette with butter every day, all day.
I am not completely sure if I am gluten intolerant or have IBS, or something else, as I was treating it and it got very mild over time. Now I get a more upset stomach after eating sugar (I can't have it, not even in coffee) than if I eat bread. And, since I'm pregnant and everything gives me heartburn, I guess I'll have to wait until baby is born to continue and try to see what is wrong with this stomach of mine.
These muffins are very light and so nice! They didn't last the whole week as I was planning, I ate 3 at the time and by Thursday they were gone, not so bad, actually. You can store them for up to 5 days and freeze them for up to 3 months.
In other news, I started a baking course, since baking is not my strong suit, and the first assignment is to make a cake with mocha buttercream, of course this is a whole new experience for me, but I will show you the results as soon as I get it right!
Oatmeal and Yogurt Breakfast Muffins
- 1 cup gluten-free flour.
- 1 cup rolled oats.
- 1 1/2 tsp bakig powder.
- 1 tsp ground cinnamon.
- A pinch of salt.
- 1 egg.
- 1 cup double-cream plain yogurt.
- 1/2 cup applesauce.
- 1/4 cup brown sugar.
- 1 tsp vanilla extract.
- 1 green apple, cut into little pieces.
- 1/2 cup of raisins.
Takes , serves 6.
- Preheat oven 180 degress.
- Mix the flour, oats, baking powder, baking soda, cinnamon, and salt.
- Beat the egg in a separate bowl. Add the yogurt, applesauce, brown sugar, vanilla, and grated apple, stir.
- Mix both the wet and dry ingredients and add the raisins (I mixed everything in a blender).
- Spray a muffin tin with cooking spray, add the mixture and sprinkle with a little bit of oats.
- Bake the muffins for 20-30 minutes, or until a toothpick inserted into the centre comes out clean. Let them cool for about 10 minutes and store in air-tight container, for up to 5 days.