i’ve always been a big fan of all things breakfast and carb-y [which is ironic since now i rarely actually eat breakfast and when i do, it’s not usually carb-heavy]. i love muffins [basically because they are one step away from being a cupcake], so i’m always looking for a way to create a healthier spin. i’ve shared this recipe for healthier muffins, and today, wanted to share this recipe i recently came across. the actual recipe was adapted from one by nourish move love, so head over to her site and check out some of the other great recipes she has!
now, i know the title says ‘gluten free,’ but you can absolutely use oats with gluten if you want. i just happened to have gluten free oats on hand when i made these.
ingredients:
- bob’s red mill gluten free oats [you can use any type of oats; this is just what i had on hand]
- 3-4 tbsp chia seeds
- 3- 4 tbsp flax seeds
- 1/2 cup blueberries
- 1/2 cup raspberries
- 24 – 28 oz. egg whites [you can use eggs, too; i just happened to have egg whites i needed to use up]. i gave a measurement, but i usually just eyeball it
instructions:
- preheat oven to 350 degrees
- in a muffin tin [i use the silicone ones — they are the best!], put enough oats to just cover the bottom. this is where you can get creative – put more or less depending on the type of consistency you want.
- put your ‘meat’ of the muffin in next: for this recipe, it’s blueberries, chia seeds, flax seeds. this is where you can get creative!
- pour the eggs/egg whites in the remaining space in the tin.
- pop them in the oven for twenty-ish minutes or until the muffins are ‘done’ [you’ll know! the eggs will no longer be runny]
these are SUPER easy to make ahead and bring as a snack or for littles. logan, my impossibly picky eater, managed to at least lick the top of one and eat all the berries out, so i’m chalking that up as a win for now 🙂
nutritional info:
let me know if you try these out! thanks for reading!