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Friday Fare – Almond and Oat Cinammon Spiced Muffins

February 14, 2014

Happy Valentine’s Day everyone!! Whether you have a special someone to spend it with, or are single and proud, I hope you are having a fabulous day.

Since I made a very decadent raspberries dipped in dark chocolate and cacao for last weeks Friday Fare, I thought I would make something a little lighter, but delicious nonetheless. I bring you Almond and Oat Cinammon Spiced Muffins!

I really like muffins, particularly in the mornings but most commercial ones are full of junk and other yucky stuff I quite frankly refuse to put into my body. These muffins are light, healthy, and very versatile meaning you can add berries into the mix, dark chocolate chips, pretty much anything into them. If I had some coconut whipped cream I most definitely would have dolloped some on top of the muffins I made. They are still a sweet treat regardless of their lovely and wholesome ingredients however, so please treat these as a dessert and do not go nuts. I am planning on featuring a lower calorie sweet treat soon that you can definitely eat quite a few of, so stay tuned 😉

You need the following ingredients to make 8 muffins:

Almond & Oat Cinnamon Spiced Muffins

Alice Williams

Muffins that won't pack on the pounds!

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Ingredients

1 cup almond flour
1 cup oat flour
2 eggs
1/2 cup unsweetened applesauce
1/2 cup honey
1 tsp cinnamon
1 tsp vanilla extract
1 tsp baking powder
1/2 tsp high quality salt
1/4 cup coconut oil

Instructions

1. Pre-heat your oven to 375 degrees farenheit 🙂
2. Mix all of your WET ingredients in a large bowl (eggs, vanilla extract, unsweetened applesauce, melted coconut oil, and raw honey).
3. Mix all of your DRY ingredients into the wet ingredients (high quality salt, baking powder, oat flour, almond flour, and almond flour).
4. Once you have mixed all of the ingredients together well, get a muffin or cupcake pan and either put muffin cups into the cupcake pan holes or grease the holes with some olive oil or coconut oil. Put the batter evenly into 8 of the muffin holes.
5. Bake the muffins for 20 minutes (or 25 minutes if you like them more firm).

To make the oat flour, all I did was buy rolled oats and then quickly pulse them in a food processor (a blender works too).