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Soaked Oatmeal Cookie Muffin Recipe
Servings
12
Muffins
Calories
266
kcal
Author
Jessica Healey
Equipment
Muffin Cups
I love using reusable silicone
muffin cups like these
. They are non-stick, easy to clean, and environmentally friendly!
Cookie sheet
Measuring Utensils
Two Large Bowls
Ingredients
1
cup
Old-Fashioned Rolled Oats
organic oats
1
cup
Milk
1
teaspoon
Apple Cider Vinegar
1
Egg
1/4
cup
Sugar
organic, unrefined, unbleached whole cane sugar or coconut sugar
1/4
cup
Maple Syrup
1/4
cup
Coconut Oil
melted
1/2
cup
Whole Wheat Pastry Flour
1/2
cup
Almond Flour
can substitute quinoa flour
1/2
teaspoon
Sea Salt
1
teaspoon
Baking Powder
1
teaspoon
Cinnamon
1/2
teaspoon
Baking Soda
2/3
cup
Chocolate Chips
or Chocolate Chunks (or substitute raisins)
Instructions
Soak the oats:
In a large bowl, combine oats, milk, and a dash of ACV. Cover with cheesecloth and let them soak overnight (or at least an hour).
Preheat oven to 400°F. Place silicone muffin cups on a cookie sheet (or line a muffin tray with paper liners or grease well).
Mix wet ingredients:
Stir the egg, sugar, maple syrup, and melted coconut oil into the oat mixture. Stir until fully combined, but don’t overmix.
Mix dry ingredients:
In a separate bowl, whisk together the flours, salt, baking soda, baking powder, and cinnamon, ensuring no clumps remain.
Combine:
Gently stir the dry mixture into the oat mixture until just combined. Fold in chocolate chips or raisins.
Fill muffin cups:
Use a 1/4-cup measuring cup to portion the batter into muffin cups.
Bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean.
Allow to cool before removing from the silicone muffin cups, and enjoy!
Nutrition
Serving:
1
muffin
|
Calories:
266
kcal
|
Carbohydrates:
33
g
|
Protein:
6
g
|
Fat:
13
g
|
Saturated Fat:
7
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
2
g
|
Trans Fat:
0.01
g
|
Cholesterol:
17
mg
|
Sodium:
194
mg
|
Potassium:
198
mg
|
Fiber:
4
g
|
Sugar:
13
g
|
Vitamin A:
59
IU
|
Vitamin C:
0.01
mg
|
Calcium:
84
mg
|
Iron:
2
mg