Breakfast is the most important meal of the day. It should be hearty and tasty so that we start the day well. We offer you healthyOatmeal recipe ideasMuffins without flour that even those who don't like breakfast will like. They can be varied with vegetables, spinach or bacon as desired and taste great for young and old alike. Both adults and small children will get their money's worth.
Hearty oatmeal muffins for children: healthy recipes with vegetables
The term oatmeal refers to the edible plant parts of oats. They contain valuable complex carbohydrates. In contrast to the carbohydrates that are insweets and cookiesand which enter the blood immediately after consumption, the complex carbohydrates are slowly processed by the body and thus supply the body with nutrients over a longer period of time. That's why oat flakes are a healthy alternative to white flour, whose carbohydrates the body quickly converts into energy. This quickly gained energy increases blood sugar for a very short time.
The oatmeal muffins are traditionally prepared with fruit and yogurt. But there are also some healthy alternatives with vegetables. First, here is a recipe for spinach muffins without flour.
Spinach muffins without flour
Ingredients:
- 3 medium bananas
- 2 handfuls of spinach
- 200 g oat flakes
- 25g flax seeds
- 1/2 TL Natron
- 1/2 tsp salt
- 1 pinch ground cinnamon (optional)
- 50 ml almond milk or Greek yogurt
- 25 ml coconut oil or rapeseed oil
- 2 Owner
- 1 teaspoon vanilla sugar (optional)
Preparation: There are basically two variants to choose from. The first variant is for sweet muffins, which is made with cinnamon, almond milk and coconut oil. The second variant is for savory spinach muffins, which are prepared with Greek yogurt and rapeseed oil.
This is how you canVegetable muffinsPrepare without flour:
1. Preheat the oven to 180 degrees Celsius. Grease muffin cups.
2. First grind the oat flakes finely in a coffee grinder, then place them in a dry bowl.
3. Add the remaining dry ingredients (linseed, baking soda, salt).
4. In the meantime, add the almond milk or Greek yogurt to the bananas, add the spinach and process everything into a homogeneous mass using the hand blender.
5. Whisk the eggs in a separate bowl and add the coconut oil. Mix the egg mixture well and add it to the banana mix.
6. Add the egg mixture to the oat flakes, mix everything well and fill into the muffin cups. Each ramekin should be 1/4 full.
7. Bake the muffins for about 25 minutes.
NB: Vegans can replace the eggs with 2 teaspoons ground chia seeds and 5 teaspoons water.
Prepare hearty vegetarian muffins
The next recipe is perfect for large families and late risers who want a tasty and quick breakfast in the morning. You can serve the next hearty vegetable muffins cold or warm. You can serve soft-boiled eggs with this. Here are the necessary ingredients at a glance:
- 1/2 TL Avocado-Ol
- 1/2 onion, chopped finely
- 2 cloves of garlic, pressed
- 1 1/2 cup oatmeal
- 80 ml almond milk
- 30 g Parmesan cheese, grated
- 1/4 sun-dried tomatoes
- 8 olives, pitted
- 1/4 handful of parsley, finely chopped
- 2 tsp thyme, finely chopped
- 1/8 tsp sea salt
1. Preheat the oven to 180 degrees Celsius and grease muffin cups.
2. Heat the avocado oil in a pan and fry the onion until translucent. Reduce the heat and add the oat flakes. Fry the oat flakes for another 2-3 minutes and then remove the pan from the heat.
3. Add the eggs, almond milk, parmesan, sun-dried tomatoes, quartered olives, thyme and parsley, mix with sea salt and stir everything well.
4. Add the egg mixture to the oat flakes and then pour the muffin mixture into the tins. Bake for 20 to 25 minutes and then let cool.
5. Refrigerate or even freeze the savory muffins.
Bake hearty vegetable muffins for toddlers
Muffins with icing and chocolate icing are a thing of the past. Today we prefer to surprise toddlers and babies with something hearty: hearty vegetable muffins without flour, of course. They are ready quickly and taste delicious both warm and cold.
Ingredients:
- 200 g oat flakes, finely ground
- 50 ml Greek yogurt
- 20 g linseed, finely ground
- 1 TL Natron
- 1 1/2 teaspoons ground cinnamon
- 1 tsp salt
- 3 large eggs and 1 egg white
- 2 tbsp rapeseed oil
- 2 large zucchini, peeled and grated
- 1 large carrot, peeled and grated
This is how you can prepare savory muffins without cheese and meat:
1. Preheat the oven to 180. Brush muffin cups with rapeseed oil.
2. Squeeze the zucchini and carrots with your hands.
3. Mix all dry ingredients such as the oat flakes, flax seeds, baking soda, salt and cinnamon in a bowl.
4. In another bowl, beat the eggs and mix with olive oil, add the zucchini and carrots.
5. Add the egg mixture to the oat flakes and mix everything well again.
6. Pour the “batter” into the muffin cups and bake for 20 minutes. Refrigerate. Store in a bowl with an airtight lid for 2-3 days.
Spicy muffins with pumpkin, oatmeal and cinnamon
Surprise the family with a filling seasonal breakfast. Spicy muffins with pumpkin are particularly popular in autumn. Here are the necessary ingredients:
- 200 g oat flakes
- 1 TL Natron
- 1/4 salt
- 1 tsp cinnamon
- 3/4 tsp ginger, minced
- 1 pinch of nutmeg
- 200 ml almond milk, unsweetened
- 150g pumpkin, cooked and diced
- 1 No
- 1 EL Honig
- Optional: walnut kernels, coarsely chopped
- 1 tsp Rapeseed
Preparation:
1. Preheat the oven to 180 degrees Celsius, brush the muffin baking cups with rapeseed oil.
2. Mix the oats and baking soda in a large bowl.
3. Beat the egg in another bowl, add the almond milk, honey, walnuts and pumpkin. Season and mix well.
4. Add the egg mixture to the oat flakes, mix everything well and fill into the muffin cups.
5. Bake the muffins for 20-25 minutes and then let them cool. Serve with coffee or tea.
Savory muffins with bacon and cheese
Savory muffins are particularly popular in autumn. The next oneRecipe is for oatmealMuffins with bacon and cheese. Here are the necessary ingredients:
- Bacon, cut into small pieces
- Cheese of your choice, chopped
- 1 Paprika, root
- 1 stalk of leek
- Salt
- Pfeffer
- 100 g oat flakes
- 1 medium egg
- 1/2 TL Natron
- 1 tbsp olive oil
- Parsley, finely chopped
Preparation: Chop bacon, leeks and peppers, grate or chop cheese. Place the vegetables (except the leek) in a bowl, season with salt and pepper. Preheat the oven to 180 degrees and brush the muffin cups with the olive oil. Mix the dry ingredients (the oats and baking soda) in a large bowl. Whisk the egg in a separate small bowl and add to the vegetables. Add the egg-vegetable-cheese mixture to the oat flakes and mix everything well. Pour the muffin mixture into the tins and bake in the oven for about 25 minutes. Garnish with the leek and season with the parsley.
Hearty muffins with salmon and crème fraîche
Savory muffins with salmon and crème fraîche are another alternative for anyone who likes to eat fish or meat for breakfast. These are the necessary ingredients:
- 200g smoked salmon
- 250 g Hafermehl
- 1/2 TL Natron
- 1 tsp baking powder
- Salt
- pepper to taste
- 1 large egg
- 2 TL rapeseed oil
- 150 g Crème fraîche
- 2 tbsp onion, finely chopped
Preparation: Mix the salmon, onion and crème fraîche in a bowl. Salt, season with pepper and set aside. Meanwhile, mix the oat flour with the baking soda and baking powder in a large bowl. Beat the egg and add it to the salmon. Add the egg mixture to the oat flour and stir. Preheat the oven to 180 degrees Celsius, grease the muffin tins with the rapeseed oil and fill the muffin mixture into the tins. Bake for about 20 minutes.
Oatmeal muffins are delicious and filling and offer the perfect start to the day for children and adults. Regardless of whether you prefer to prepare your muffins vegetarian or with bacon, you will always be pleasantly surprised by our recipes for your family and guests.
Want healthy oatmeal cookies?Find herea delicious recipe.
