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Re-Feed Oatmeal Muffins

1 cup unsweetened almond milk or unsweetened coconut milk
1 cup quick-cooking oats or 3 packets of Quaker “weight control” oatmeal
1 omega-3 egg
1/4 cup coconut oil (heat to liquefy if needed)
1 cup almond flour, blanched (no skins)
1/4 cup Splenda
2 teaspoons baking powder
1/2 teaspoon pink sea salt
Pam or spray coconut oil (preferred)
1. Preheat oven to 425 degrees. Spray a muffin tin with Pam or coconut oil.
2. Mix oatmeal with almond or coconut milk. Let sit for a few minutes to soak. Then add egg and coconut oil. Stir.
3. Mix all dry ingredients in another bowl, then combine with softened oatmeal mixture.
4. Spoon batter into muffin tin, bake for about 20 minutes.
5. Mail me half the batch as thanks for sharing this awesome recipe with you.

Yield: 6-8 muffins, about 1760 calories in the whole batch (that’s with coconut milk and weight-control oats)

Carol Graham is our healthy recipe guru and office manager at Shaping Concepts. If you have a healthy recipe you’d like to share please send it our way.With a staff of over 10 certified fitness professionals, Shaping Concepts provides personal fitness training in Charleston with a specialty on weight loss and body transformation. You can receive a FREE, no-obligations (2) session personal training trial and consultation to experience the difference for yourself.

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Category: Recipes.