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MacroTreat Friday: Macrobiotic Baked Oatmeal Pumpkin Muffins

Yum yum yum.

That's about all I've got to say about these guilt-free super healthy treats. Seriously, it's just like oatmeal...that's been baked...in a muffin cup.
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MTF: Macro Baked Oatmeal Pumpkin Muffins

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[JUNK FREE]: Flour Free, Gluten Free, Refined Sugar Free, Pumpkin Oatmeal Muffins with no leaveners added!

Makes 12 medium - large sized muffins.

Ingredients

Wet

  • one 398ml/15oz can of pumpkin puree
  • 1 cup almond milk (or water, or rice or soy milk)
  • 1/4 cup pure maple syrup
  • 2TBSP oil (sesame, grapeseed, avocado, olive or liquid coconut oil)
  • 1/4 cup apple sauce (I used one of those little snack sized containers)

Dry

  • 1.5 cups rolled oats (use GF oats here if you like)
  • 1.5 cups steel cut oats, quick cooking steel cut oats, or more rolled oats (again, GF if desired)
  • 1 TBSP chia seeds
  • 2 TBSP ground flax seeds
  • pinch of sea salt
  • 1 TBSP cinnamon
  • 1 tsp ground ginger
  • 1/4 tsp cloves
  • 1/4 tsp nutmeg
  • 1 cup sunflower seeds
  • 1/2 cup other mix ins - currants, raisins, cocoa nibs, chocolate chips, more nuts or seeds
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Directions

  1. Preheat oven to 375F.
  2. Mix wet ingredients together in a bowl, using a fork.
  3. In another bowl, mix dry ingredients, except for the sunflower seeds and mixi-ns.
  4. Add wet to dry, mixing with your fork.
  5. Add in the sunflower seeds and whatever other mix-ins you so desire. (I divided the batter up and left 1/3 with only sunflower seeds, 1/3 I added in some currants, and 1/3 I added in some chocolate chips).
  6. Spoon into muffin liners, or a greased muffin tin. Don't be shy - fill them right up to the top, even piling it on and rounding with a spoon.
  7. Bake 25-30 minutes, until firm and a toothpick comes out clean (they'll firm up more as they cool too).
  8. Let cool and serve!
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These treats were inspired by an overflowing pantry, and my flour free spicy pumpkin ginger cookies that are seriously the easiest cookies ever :)

Have a great weekend lovely friends.
I hope you enjoy some oatmeal in muffin form.
T & I sure do :)

xo Jess

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MacroTreat Fridays: Macrobiotic Apple Cinnamon Millet Muffins

Who doesn't love a good muffin?

I mean, there's just something wonderful about sitting down to a delicious muffin and a warm cup of tea for breakfast. Especially on a chilly day.

Warning: these breakfast muffins ain't for sissys. Just like all my treats, these guys are vegan and made with real whole food. They are definitely less decadent than last weeks' treat as they are super dense & hearty and sweetened only with apples. So, if you're wanting a cake disguised as a muffin for breakfast, these aren't the ones for you. If you're wanting something super filling and nutritious, then good for you, you just found 'em.

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MacroTreat Fridays: Macrobiotic Apple Cinnamon Millet Muffins

These are super-duper healthy, and taste like it too - in a good way. Completely whole grain, no leaveners, and no sweeteners - just the wonderful taste of apples and cinnamon, surrounded by hearty-whole grain goodness, with a surprising nutty crunch of millet. They are almost like dense apple energy bar biscuits (yah, I don't know, it makes sense to me). For suggestions, substitutions (including a no-millet option), and notes, please check down below after the directions.

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Makes 12 muffins.

Ingredients:

  • 2.5 cups whole grain sprouted spelt flour (regular whole spelt or wheat flour works well too)*
  • 3/4 cup millet (uncooked, but toasted, see directions below) *
  • 2 tsp cinnamon
  • 3 pinches of sea salt
  • 3/4 cup apple sauce
  • 1/4 cup oil of choice - I used grapeseed and olive oil
  • 1 cup water *
  • 2 medium apples, diced (pear would be lovely too!).
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Directions

  1. Preheat oven to 350F.
  2. Combine flour, salt, and cinnamon.
  3. Rinse millet, then drain completely in a sieve. Once drained, toast millet in a pan on the stove-top, over low-heat, stirring frequently, until it's golden brown and smells wonderful (around 5 mins). Remove from heat.
  4. After millet has cooled slightly, add to the rest of the dry ingredients.
  5. Dice the apples into small chunks. You can leave the skin on :)
  6. In a separate bowl, combine the apple sauce, oil, and water.
  7. Add wet to dry, and mix until just combined. I used a fork to mix it together.
  8. Fold in the apples.
  9. Pour into muffin liners, or into a greased muffin pan.
  10. Bake for 25-30 minutes, until the tops are golden brown and a toothpick comes out clean. I let mine bake for 30 mins, as I preferred them to be a bit extra cooked :) Let cool until ready to serve.
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*NOTES:

  • Like I said earlier, these muffins are not very sweet at all...so feel free to add in some maple syrup in place of part of the water- even just a few tablespoons are really nice. I'd recommend 1/4 cup maple syrup 3/4 cup water  if you are new to whole-grain baking or this way of eating, or if you are serving it to regular eaters.
  • The millet definitely has a very noticeable taste & texture in these muffins. It is pretty crunchy, when added in this way, kind of like a seed. So, feel free to replace the millet entirely if you are unsure about it. I would recommend just adding in more flour in place of it (I've successfully done this), or you could try oat flakes as well. Another possibility is replacing the crunchiness of the millet, with sunflower seeds :)
  • If you think these are going to be too dense for you, then you can easily lighten these bad boys up a bit, by using half whole wheat pastry flour, or light spelt flour. You can also add in a teaspoon of baking powder too, if that suits your fancy.
  • Feel free to spice these up a bit too - ginger and nutmeg are amazing with apples or pears, and if you are using pears, cardamon is amazing <3
  • I think these taste better the next day! They are super quick and easy to make, so throw them in the oven the night before, and let them cool on a wire rack overnight on the counter. They'll be ready & waiting for you in the morning!
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I enjoyed mine for breakfast, cut in half, and spread with some almond butter.

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Delicious. Delightful. And a dreamy way to kick off the weekend.
xoxo J