Leftover Oatmeal Muffins

Leftover Oatmeal Muffins


In 2015 my family and I took the pledge to do Meatless Mondays and challenged ourselves to eat more fruits and vegetables and less meat. When we first started I made oatmeal every Monday because I could not think of any other breakfast that didn’t include eggs. (We have since agreed that eggs are not considered meat in our household.)

We often had leftover oatmeal and I kept wondering what to do with it. I felt bad about throwing it in the trash, so I decided to reuse it and make what our family calls left over oatmeal muffins. We eat these for breakfast or in lieu of cornbread.

1 cup whole wheat flour
1/2 cup brown sugar
1 cup left over oatmeal
1 tsp cinnamon
1 tsp salt
1 tsp baking powder
1 tsp baking soda
1 cup chopped pecans (optional)
2 eggs
1 tsp vanilla
1/2 cup melted butter
Preheat your oven to 350 degrees.
Mix all ingredients in a mixing bowl. You can use a blender but my oatmeal usually has raisins in it and I like to keep them whole so I mix by hand.
Spray a muffin pan and spoon in batter by the tablespoon. Bake for 12-15 minutes or until muffins bounce back when you touch them. It makes one batch in a 12 muffin pan. I have replaced half the brown sugar and butter with a 1/2 cup of applesauce or a banana and that adds moisture and more fruit.

About Admin

The Author Belinda N. Mays Posted on

Belinda Mays is the author of "7 Days With Daddy" which introduces early readers, ages 3-8, to time concepts and is a tribute to Super Dads everywhere.

A charming tribute to fathers is not a new theme for Mays. After her father's passing in 2013, she delivered a speech about her Dad, Berkins Booker, Jr., and his career as an Air Force mechanic. This display of respect and adoration won Mays a Toastmasters Tall Tales contest and resulted in her first book, "My Amazing Dad". It has been a source of inspiration ever since.