I’ve been eating overnight oats for breakfast several times a week for a while, but have grown a bit tired of them. I still want oats, but decided to give them a bit more of a twist. It’s hard to find recipes online which suit my tastebuds — most are either complicated or too sweet! I was kind of inspired by this savoury recipe, but decided to just make my own version. Over the weekend, I made a dozen. Six were savoury and another six, sweeter. The base for these muffins:
- 2 1/2 cups of rolled oats
- 1/2 cups of oat bran
- 1 egg
- 2 cups of water or milk of your choice
- 1 scant teaspoon of baking powder
Mix until well combined. If you are making six and splitting into both savoury and sweet, split the batter in half, leaving one in the first bowl and the other in another one.
Savoury Black Bean and Kale Muffins (this is for SIX. DOUBLE for 12)
- 2 teaspoons of garlic powder
- 1/3 cups of black beans (from a can or package. DO NOT USE DRY)
- 1/2 cups of frozen kale
- Salt and pepper to suit your taste
Mix until well combined
Apple and Walnut Muffins (Again, the recipe is for SIX. DOUBLE for 12)
- 1/3 cups of dried apple rings, torn
- 1/3 cups of chopped walnuts
- 1/8 cups of apple butter (NOT apple sauce)
- Liberal sprinkle of cinnamon
- Liberal sprinkle of seeds such as pumpkin and/or sunflower
Mix until well combined.
Use a 1/4 cup scoop to place in muffin cups or a muffin tin and bake at 375 F for 25 minutes. Cool in cups/tin for 10 minutes before removing. If you don’t plan to eat them right away or in the next few days, they’re great to store in the freezer and toasted. I decided to cut mine in half so I could, if I wanted, have half an apple muffin and half black bean. The apple muffins are GREAT dipped in kefir or yogurt!! The savoury ones are good with tomato sauce, salsa and/or guac. I haven’t tried them with hummus, but I imagine it would be good too.
