So what do you do with your leftover oatmeal? You might have some if you tried our Easy Peasy Overnight *Instant* Oatmeal last week (and if you didn't try it, you should!). Ever since we came upon this recipe, we use our leftover oatmeal to bake muffins. These are so easy and delicious, you've got to try them!
Leftover Oatmeal Muffins
makes 12 muffins
1 c. whole wheat pastry flour
1/2 c. Rapadura sugar (can use brown sugar)
1 t. baking soda
1 t. baking powder
1.5 t. cinnamon
1/2 c. chopped and toasted walnuts or pecans
1/2 c. melted butter or coconut oil
1/2 c. real maple syrup
1 c. leftover oatmeal
1.5 t. real vanilla
Preheat oven to 350F and line muffin tin with paper baking cups.
Measure flour, sugar, baking soda, baking powder, cinnamon, and nuts into a large mixing bowl; stir with a whisk to combine. In another bowl, lightly beat eggs then slowly whisk in melted butter (or coconut oil), maple syrup, vanilla, and leftover oatmeal. Add wet ingredients to dry ingredients being careful not to over mix!
Fill muffin cups 2/3 full and bake until golden -- ours took about 20 minutes. Check with a toothpick to be sure they're done. Allow to cool for a minute or two in the pan before removing muffins to finish cooling on a wire rack. We recommend you try one while they're still warm (with butter, of course), although they're still delicious even at room temperature. What a great way to use up that leftover oatmeal!
Please don't be shy about leaving a comment to let us know you were here! And while you are, please feel free to visit our Muffin Monday page for more deliciously healthy muffin inspiration!
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