If an oatmeal cookie came down to earth disguised as a muffin, this is what it would taste like.
I don’t know why I made the cookie come from outer space. Just live with it.
These muffins are delicious, filling, and both breakfasty and desserty at the same time. Maybe they DID come from outer space. You never know.
They were certainly fun to make; simple, but with very specific steps. I do enjoy baking specificity. I started by whisking the eggs and the sugar together.
The sugar is worth noting. I was at the store earlier that evening and saw coconut palm sugar on the shelf. I’d seen it listed in a few recipes but never actually found the product itself, so I brought it home, and THEN I read that the process used to make coconut palm sugar means that the tree it’s from will never bear coconuts again! I also read that it’s healthier than regular sugar. So it’s a healthier muffin with guilt and shame attached.
There it is. Farewell, sweet coconut palm sugar. I will use this bag and then no longer want to bear the guilt of depriving the world of coconut.
I added buttermilk.
And to that, I added oil, vanilla and honey. I whisked until combined. Into that, went the oats.
And there was much whisking.
In a separate bowl, I sifted together the flour, baking soda, baking powder, salt, and cinnamon. I used more than a teaspoon of cinnamon, probably closer to one and a half. Then I added the flour mixture to the first bowl.
It all mixed together quickly. I poured it into muffin cups.
Mine were done at about 14 minutes. They smelled great.
They did not disappoint. There are 4 WW P+, so one point higher than a perfect breakfast muffin, but I don’t care, they are filling and sweet and wholesome and delicious and make you feel like you’re eating cookies for breakfast. The coconut palm sugar adds a lovely depth to the sweetness.
CINNAMON HONEY OAT MUFFINS (original)
My version of Cinnamon Honey Oat Muffins (adapted from Will Cook For Smiles)
ingredients:
1/2 cup coconut palm sugar
2 eggs, room temperature
3/4 cup buttermilk
1/4 cup canola oil
1 teaspoon vanilla extract
3 tablespoons honey
1 3/4 cups oats
1 cup whole wheat white flour
2 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 1/2 teaspoons cinnamon
directions:
Preheat the oven to 400. You will reduce the temperature when you put the muffins in. Line or grease a 12-cup muffin pan.
Whisk the eggs and sugar together vigorously in a large bowl until well combined. Add in the buttermilk, oil, vanilla and honey. Whisk, again until thoroughly combined.
Whisk in the oats.
In a separate bowl, sift together the flour, baking powder, baking soda, salt, and cinnamon. Then add to the first mixture and fold in, being careful not to overmix.
Distribute the batter evenly among the 12 muffin cups. You can sprinkle a few oats on top if you like.
Reduce oven temperature to 375 and bake the muffins for 12-15 minutes, or when a toothpick comes out clean. Let cool for ten minutes in the pan, then remove to a wire rack.
Eat.
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