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)
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.