Twice Baked Oatmeal Muffins
Coming from a large Latin family…. “waste not!” was a frequent expression used by mom.
Growing up with 5 siblings, visiting cousins and a live-in Nana, seldom was there leftovers.
So, in my home leftovers are a treat! A favorite of mine is overnight oatmeal and my honey loves hot oatmeal. I had some left over and decided to experiment.
I topped mine with a brush of raw brown sugar. But if you like sweet here are some options:
- Drizzle with light buttercream icing
- Dabble with some honey & crushed walnuts
- Coat with some hot butter or apple butter
Yummy and good for you TWICE BAKED WITH 2 TIMES THE LOVE!
INGREDIENTS
1 Cup almond flour
1 cup organic raw brown sugar
1 tsp baking powder
1 tsp baking soda
½ cup melted plant based butter or earth balance vegan butter
2 eggs
1 cup leftover cooked oatmeal
1 cup raisins
1 tsp pure vanilla extract
DIRECTIONS
- In large bowl combine all your wet ingredients …mix well with whisk
- In another bowl mix together all dry ingredients except the raisins
- Add your wet ingredients to the dry and mix well with spatula …add the raisins once it is well tossed
- The batter will seem thick but do not worry ….muffins come out moist
- Spoon batter into 12 non stick muffin paper cups
- Bake at 350 for 15 to 20 minutes until the center comes out firm and clean with toothpick
