Fruity Oatmeal Muffins: Daniel Fast Friendly
January 08, 2015
Who doesn't love a good muffin? I know I do! But while participating on the Daniel Fast finding a good muffin recipe that isn't loaded down with sugar and eggs poses a challenge. I got really lucky and stumbled upon a really great recipe that excludes all that, and taste pretty good.
You can use a variety of fruits, spices and nuts. The possibilities are endless!!
This is a great time to play around with different flavor combinations and experiment!
Before I share with you the recipe to make these amazing muffins, I want to share with you a small devotion.
"And thou shalt love the LORD thy God with all thine heart, and with all thy soul, and with all thy might."- Deuteronomy 6:5
It is easy to say that we do this, I know I say this all the time in my mind. But do I really love the Lord with ALL my heart when I fail to submit to my husband? Do I really love the Lord with all my soul when I fail to spend time with Him reading His word or praying? Do I really love the Lord with all my might when I fail to step out in faith in areas He has asked me to??
I am sharing this devotion with you, but really, it's for me. I gain so much insight that I may not have had if I had not written this.
Wow, I really need to reflect on that scripture and search my own heart- Do I really love the Lord with everything??
As I reflect on this, I want to share that we are also to love the Lord with our bodies. Keeping them healthy and clean on the inside is just as important as anything else. Here is the recipe of the Fruity Oatmeal Muffins that will start your morning out doing just that!
Ingredients:
- ½ teaspoon fine grain sea salt
- 2 cups steel cut/rolled oats- I used one cup of each
- ¼ cup walnuts, almonds or pecans, chopped + extra for topping (optional)
- 1/3 cup 100% raw honey
- 1 cup almond milk
- ½ cup unsweetened applesauce
- 1 ½ tablespoons unrefined coconut oil
- 2 teaspoons pure vanilla extract
Instructions:
- Preheat the oven to 375 degrees. Line a standard muffin pan with 9 unbleached parchment liners.
- Combine salt, oats and nuts in a large bowl.
- In a separate medium bowl whisk together honey, almond milk, applesauce, coconut oil and vanilla (or combine them in a blender.)
- Pour the wet mixture into the dry mixture and stir to combine.
- Spoon the oat mixture into the prepared muffin tin, filling each cup about ¾ full.
- Sprinkle with desired toppings in any combination onto the tops.
- Bake for 20-25 minutes or until set and wet ingredients are fully absorbed.
Eat warm or cold. Can store in the fridge in an air tight container and warm in the microwave. I find these to be a bit bland and some mornings I need a bit more, so I drizzle with a small amount of honey.
If you try these, tell me what you think!!
1 comments
These sound delicious! I'm wondering if you can stir the toppings into the batter? Have you tried that? I may have to give it a whirl. They look really yummy. Would love for you to share this at my Creative Ways Link Party if you get a chance. It just went live on Wednesday night. Hope to see you there.
ReplyDeleteBlessings,
Nici