Muffins are adorable little gems that my kids inconsistently adore. One week they hate them, the next week they think they are just the greatest things on the planet. Although summer seasons are typically when people lighten up their meals, I have found myself making starchy breakfasts more than usual lately. I’m really trying to be budget conscious this year. I’m not only aiming to spend less money, but I’m also trying my best to make intentional, healthy choices. I have found myself purchasing a good deal of my shelf stable goods online. Maybe I am spending a little bit more than I should on some items, but I do this so that I can entirely avoid going out shopping.
You see, I’m not a huge fan of public places, and there are benefits to being a hermit. The less I go to the chain stores, the more likely I am to spend money on real, unprocessed foods from a farm. I spend a tad bit more on certain things, I save lot’s and lots on other things, but all in all, I avoid the long painful trip to the store. I avoid the drive, the whining, the begging, the countless items my family will inevitably throw in the cart. If you ask me, it’s just smart. I do my best to stretch, and stretch what we’ve got … as long as I possibly can. We might go through periods where it seems like we are eating the same thing over and over, but when I look in my fridge and it looks a little naked, I bake. We try to be fruit, veg and protein based but who can resist the convenience of muffins? They are easy to make, they are filling and they are wonderfully wholesome breakfasts and snacks. For these muffins I tossed in some wonderful Maine blueberries right from the freezer. Use any fresh or dried fruit you love and happen to have available.
Effortless, Overnight Oatmeal Muffins
These muffins are soaked overnight with an acidic liquid to aid with digestion and to improve the nutrient absorption. Soaking and fermenting grains improves the nutrient profile and digestibility, it also drastically improves the texture of quick breads in particular. When using whole grain flours such as buckwheat or whole wheat, sometimes there can be a “hippie taste” or overly healthy, gritty texture. Soaking, makes the crumb softer and more tender while improving the overall quality. For more about proper preparation of grains check this out. By doing most of the prep ahead of time, mornings go a little smoother. This recipe is particularly easy because it is so simple.
Adapted from Easy Oatmeal Muffins Recipe
Makes 10 – 12 Standard Sized Muffins
The Night Before –
- 1 cup Acidic Liquid (Whey or Fruit Juice)
- 1/4 cup Coconut Oil , melted
- 1 cup Rolled Oats
- 1 cup Whole Grain Flour (such as Buckwheat or Oat Flour)
- 1/4 cup Maple Sugar (or other natural dry sweetener)
- 1/2 teaspoon Celtic Sea Salt
Post Soaking Ingredients –
- 1 egg
- 1 to 1 1/2 teaspoons GF Baking Powder
- 1 cup blueberries (or peeled & diced apples, banana chunks, raisins etc.)
- 1 1/2 to 2 teaspoons ground cinnamon (optional)
- Combine your acidic liquid, coconut oil, rolled oats, flour, sugar and salt.
- Stir to combine and cover with a tight fitting lid.
- Leave container at room temperature for 7-12 hours.
In The Morning (After you have soaked your batter.)
- Preheat oven to 400 degrees.
- Prepare a standard sized muffin tin by liberally greasing each cup with coconut oil. (I adore Silicone Baking Cups because I no longer have to fight with muffins stuck in the pan or adhered to paper liners. They are especially useful with gluten free baking. You typically do not have to grease them. )
- Combine Remaining ingredients to the muffin batter and stir until smooth.
- Dollop 1/4 cup of batter into each muffin cup.
- Bake for 20-25 minutes or until golden brown.
Acidic Liquid For Soaking – Using something acidic helps to break down the phytic acid found in grains, nuts, beans and seeds. You can use wetter yogurt, kefir, whey or buttermilk but if you are unsure of leaving dairy out overnight or if you have allergies to dairy you can use fruit juice or water combined with 1 tablespoon of apple cider vinegar or lemon juice to reach the total quantity that is called for.
Whole Grain Flour – You can use pseudo grains such as amaranth, quinoa or buckwheat for gluten free options. I most often use a blend of buckwheat and oat. (even almond flour can be used when combined with something absorbent like oats) Buckwheat groats as well as rolled oats can be milled fresh in the cheapest of blenders and both are considered to be gluten free. Although it is widely accepted that oats are gluten free, some people are known to have difficulties with them. With that said, the traditional preparation of grains is thought to diminish the proteins that are hard to digest, some folks with gluten sensitivities can consume traditionally prepared grains without upset. For most recipes I make I also use whole fresh milled heirloom wheat. I notice no real difference between whole wheat and the buckwheat and oat blend.