This isn’t Your Coffee Shop Muffin

Those giant muffins you get at the coffee shop are usually loaded with fat and calories.  And who baked it?  Was it the person whipping up your Pumpkin Spice Latte or did it come from some central factory, packaged and shipped to you from coffee-shop-pastry-baking-land?

It is easier to eat healthy when the house is stocked with nutritious snacks or meals you can take on the go for those times when you are rushing out the door.  These muffins are really easy to make and are a healthy breakfast or grab and go snack.  I make a batch and freeze them, so there is always something available in a hurry. It satisfies the kids need for an afternoon sweet, while fueling them with some nutrition. They are small little powerhouses!



They have figs which are full of potassium and are a good source of fiber. The  gluten-free oats contain antioxidant compounds that help reduce the risk for cardiovascular disease.  Walnuts contain neuroprotective compounds such as omega-3 fats, Vitamin E, folate and melatonin.


Did I mention that they taste great?

Figgy Oatmeal Muffins
Makes twelve

2 c. gluten-free rolled oats
½ c. almond meal
2 tbsp. sesame seeds or flaxseed
2 tsp. cinnamon
¼ tsp. ginger
1 tsp. baking powder
½ tsp. salt
1  egg (or 1 flax egg) *
⅔ c. unsweetened almond milk or coconut milk
½ c. banana, well mashed (about ½ lg. banana)
⅓ c. maple syrup or honey
3 tbsp. coconut oil, melted
¾ c. chopped dried figs
½ c. chopped raw walnuts (or try pecans, pistachios — whatever you prefer)

1. Preheat your oven to 350°. Line a muffin tin with paper liners.

2. Combine oats, almond meal, sesame seeds or flaxseed, cinnamon, ginger, baking powder, and salt in a large bowl and stir well.

3. In another bowl whisk the egg, then add the milk and whisk until well combined. Add mashed banana and maple syrup or honey; stir. Add the coconut oil and stir until well combined. Slowly add the dry mixture into the wet mixture and stir until just combined being careful not to overmix.

4. Stir in the dried fruit and nuts and let sit 5-10 minutes. Scoop the batter into the muffin liners, filling just over halfway.

5. Bake 22-25 minutes or until the edges start to brown and a toothpick inserted into the middle comes out clean.

6. Let cool, then eat.

*flax egg – 1 tbsp of ground flaxmeal and 2.5 tbsp of water.  let sit in a bowl for 5 min to thicken.


These freeze really well.  Let me know if you try them!

Sometimes I go a little crazy and make lots of healthy muffins to put in the freezer!img_9482

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