Look through my recipes. See a trend? Well, yes. They ARE all healthy and delicious. Thank you for noticing! However, none of my recipes involve baked goods. It’s not that I don’t love delicious baked goods. I do! But honestly, baking is not my forte.
Just about every time I bake, the delicious goodness sticks to the pan. I’m just not good at baking. Serious props to those great-grandmothers who master baking when just walking across the kitchen floor caused a cake to fall. I don’t know how you did it, but if you’re listening, you didn’t get enough respect.
It’s All in the Muffin Pan
However, this week, I got a Keliwa Silicone Muffin pan. I had never cooked in silicone before but became a pretty good fan after using silicone ice trays to make my homemade veggie broth. And, I use silicone oven mitts and trivets, so I know it stands up to heat well. Since the company offered me a free pan, I figured it was worth the effort to at least try. See the results for yourself.
Boring Breakfast Routine
David’s felt bored with our typical breakfast choices and, frankly, so have I. And, I didn’t want to break in my new pan with something as unhealthy as muffins or cupcakes. And I wanted something quick and easy.
Even though these delicious “muffins” contain a sweetener, they are not your typical overly sweet oatmeal muffins you find at your local coffee shop. Since they contain no flour, they are more like baked steel cut oatmeal.
Since they contain no flour, they are more like baked steel cut oatmeal. These robust dynamos have a nutty, earthy flavor with a light sweetness.
David compares them to granola bars – only better. The consistency isn’t hard, crunchy, chewy or too soft, but is firm and holds together.
The Birth of Nature Muffins
When my son took one look at the pan of baked steel cut oatmeal, he dubbed it “Nature Muffins.” We thought the name fit well, so it stuck.
I used a hearty non-GMO steel cut oatmeal (McCann’s) for the base. And an organic fruit and nut mix with pumpkin seeds, sunflower seeds, dried fruits, almonds and brazil nuts (which I chopped) for the filling and the topping. My favorite mix comes from Nuts.com.
Also, I also used agave syrup, but feel free to substitute honey. Agave has a lower impact on blood sugar than honey, so it’s my preference.
To make them last longer, store them refrigerated in a zippered bag. When you are ready for breakfast in the morning, just heat one up for breakfast with a cup of coffee and a Greek yogurt – and you’ve got a complete meal!
Come to think of it; these muffins are almost like a bowl of oatmeal on the go – without the sticky mess you’d get if you spilled it in your car. Yuck. I don’t want to think about cleaning that up!