I have never been a big breakfast eater, in fact I usually just stick to my coffee with tons of flavored creamer, now that I have started THM I wake up hungry, and I want breakfast. Every recipe I have tried so far that is THM friendly I have absolutely loved, with one exception : Oatmeal. I love my sugary microwave special oatmeal which is an absolute THM no no! Out comes my creative side, and BAM baked oatmeal muffins! Who doesn’t love a muffin in the morning? I know I sure do, this meal will be either a Fuel Pull (Low fat and Low Carb) or an E meal (Moderate Carb and low fat). Serving size for Fuel Pull would be one muffin and for an E would be 2 muffins.
Baked Oatmeal Muffins By:Mel Ingredients: 2 Cups Old fashioned oats 1/2 tsp fine sea salt 1/4 cup Truvia (ground into powder) 1 tsp aluminum free baking powder 2 eggs 1 Cup unsweetened almond milk 1 TBS EVCO (extra virgin coconut oil) 2 tsp vanilla or maple extract Add in's: (the possibilities are nearly endless just choose a food on the FP or E list!)I used about 1/2 a cup of blueberries and 1/2 a medium apple tossed in cinnamon. Directions: Preheat oven to 375 degrees Fahrenheit Powder your Truvia in a coffee grinder or blender. Then mix all of the dry ingredients in a bowl. Then whip all your wet ingredients together in a separate bowl or blender. Make a shallow well in your dry ingredients and mix thoroughly and toss in you add in's and mix through. Use a measuring cup to ladle the mixture into your lined muffin cups should make 12 muffins Bake for 20-25 min allow to cool and enjoy. These muffins should last about a week in the fridge or about a month in the freezer.
Happy muffin eating y’all ! you can print the PDF of this recipe here: Baked Oatemeal Muffins