Every now and then I get a craving for oatmeal. The warm summer weather doesn’t lend itself to hot oatmeal, but these Almond Butter Oatmeal Muffins hit the spot.
Having quick breakfast options for the work week is a must for us. And if it can be made ahead of time, all the better. This recipe is a great option to make ahead and enjoy any time.
I bake the muffins on the weekend and store them in the freezer. Whenever the oatmeal craving hits, I take a couple muffins out of the freezer in the evening. Then I thaw them in the fridge. In the morning, paired with some fruit, they’re a perfect start to the day.
We’ve talked before that Jim is not a big sweet eater, so these muffins get a thumbs-up from him. Instead of sweet they are savory. Rather than light and fluffy, the muffins are hearty and very filling.
This recipe calls for quick or old-fashioned oats. We usually have both on hand, so I use a combination of both. The directions call for processing 1 cup of oats until finely ground. For this I use the old-fashioned oats since the quick oats are already fairly small.
Simply add the wet ingredients to the dry ingredients all at once, and stir until just moistened. Fill 12 muffin cups (lined with baking cups or sprayed with cooking spray) with the batter. Once you sprinkle on the oat and pecan mixture press lightly into the batter.
Bake 15 to 18 minutes or until golden brown. Cool muffins in pan on wire rack 5 minutes and then remove from pan. Serve warm or allow to cool completely before freezing.
There aren’t any fancy flavor combinations here. These are just savory muffins that have staying power. If you prefer savory over sweet, give these Almond Butter Oatmeal Muffins a try. I know you’ll be glad you did.
LOOKING FOR MORE MUFFIN RECIPES?
- Triple Berry Gluten Free Muffins
- Healthy Quinoa Banana and Strawberry Muffins
- Gluten Free Chocolate Chip Banana Muffins
If you like this recipe, follow my Gluten Free Breads and Muffins board on Pinterest.
- 3 cups plus 1 tablespoon oats (quick or old fashioned, uncooked)
- 1/2 cup gluten-free flour
- 1/4 teaspoon xanthan gum
- 2 teaspoons baking powder
- 1/8 teaspoon salt
- 1 cup unsweetened vanilla cashew milk
- 3 tablespoons honey
- 1/4 cup almond butter
- 1 tablespoon canola oil
- 1 large egg, beaten
- 1 1/2 tablespoons sliced almonds
Preheat oven to 400 degrees.
Lightly spray 12 medium muffin cups with cooking spray or line with paper baking cups.
Place 1 cup oats in blender or food processor and process until oats are finely ground.
In large mixing bowl, combine ground oats, remaining 2 cups oats, flour, xanthan gum, baking powder and salt and mix well.
In small bowl combine milk, honey, almond butter, oil and egg and mix well.
Add milk and egg mixture to dry ingredients and stir until dry ingredients are moistened.
Fill muffin cups.
Sprinkle with remaining 1 tablespoon of oats and the almonds, pressing lightly into batter.
Bake 15 to 18 minutes until golden brown.
Cool muffins in pan on wire rack 5 minutes. Remove from pan.
Recipe slightly adapted from Quaker Oats