I learnt how to make several simple syrups, including one with celery flavor, while taking a mixology class. The Zesty Celery Sour was eventually created as a result of experimenting with various components. Do not be deceived by the celery; although it may sound strange, it pleasantly impresses everyone who tries it. The dish was created with pickled jalapenos, but I’ve since made it using fresh and it’s still delicious. This will yield enough simple syrup for numerous beverages.
| Prep Time: | 10 mins |
| Cook Time: | 20 mins |
| Additional Time: | 10 mins |
| Total Time: | 40 mins |
| Servings: | 12 |
| Yield: | 12 muffin-size portions |
Ingredients
- 1 ½ cups almond milk
- 1 cup applesauce
- 1 apple, diced
- ½ cup raisins
- ½ cup pecans
- ½ cup flax seed meal
- 2 eggs
- ¼ cup brown sugar
- 1 ½ teaspoons ground cinnamon
- 1 ½ teaspoons ground nutmeg
- 2 ½ cups old-fashioned rolled oats
Instructions
- Preheat oven to 375 degrees F (190 degrees C). Grease 12 muffin cups.
- Mix almond milk, applesauce, apple, raisins, pecans, flax meal, eggs, brown sugar, cinnamon, and nutmeg together in a bowl; stir in oats until well mixed. Let sit for 5 minutes. Scoop mixture into the prepared muffin cups using an ice cream scoop.
- Bake in the preheated oven until lightly browned, about 20 minutes. Let oatmeal sit in muffin tin for 5 minutes before transferring to a wire rack to cool completely.
- I like to make large batches, let them cool completely, and freeze them. If I pop a frozen one in the microwave for 1.5 minutes, I have a deliciously healthy breakfast ready in no time!
Nutrition Facts
| Calories | 196 kcal |
| Carbohydrate | 28 g |
| Cholesterol | 31 mg |
| Dietary Fiber | 5 g |
| Protein | 5 g |
| Saturated Fat | 1 g |
| Sodium | 37 mg |
| Sugars | 13 g |
| Fat | 8 g |
| Unsaturated Fat | 0 g |
Reviews
I used regular milk and baked on convection at 350 for 25 minutes. Turned out delicious!
It is terrific. The only changes were to decrease fat and calories by using egg whites instead of whole eggs and Brown sugar mix with half sweetener . My husband likes them too. Great healthy quick breakfast or snack.
We like them cold better than hot. Perfect for a make-ahead meal plan, to take to work to add a healthy carb to your diet. I’m about ready to make my second batch!
I did not care for them too much, but I am trying to eat more healthy so it is a process. I made a half batch and made mini muffins so I got 24, approx. 50 calorie muffins. Cooked for 13 minutes and as others did I did substitute walnuts as that is what I had on hand. I may try with double apple and double spices if I make them again.
I used walnuts instead of pecans because that’s what I had. I also substituted apple butter for 1/2 the applesauce and 3 Tbls. of blue agave syrup for the brown sugar. Also I baked in a 11 x 7 pan for 30 minutes and cut into 12 squares and froze in individual servings to warm up later. I really liked it but I gave it 4 stars because I feel is still needs something.
Didn’t follow exactly, but because there is only 1 review at the moment I thought this might be helpful. First time (based on what I had on hand): Substituted walnuts for pecans, chia seeds for flax, milk for almond milk. Cook time double. My family did not care for the texture. The flavor was good though, and I liked the healthy ingredients, so decided to give it a second try. Second time, to make it less chunky: Substituted peanut butter for pecans, 1 additional cup apple sauce for apples and raisins, milk for almond milk. Cook time double. It went over a bit better with everyone, but still wasn’t a hit. That said, I kept eating them, so there was certainly something appealing about it. I think it may be that we don’t care for the texture of baked oatmeal–we usually eat regular oatmeal or overnight oats. I’m pretty confident even if we had followed the recipe perfectly, it wouldn’t have been better received because of the texture. That’s why I took off a star. However, 4 stars for a good flavor, for being healthy, and for enjoying them myself. I thought they were best fully cooled and the next day–didn’t last past that 🙂 I would say it’s worth a try if the ingredients look good to you. Thanks for sharing!
OMG- I think I found my baking twin. I have made many different muffins, and usually had to substitute some ingredients for healthier option. This recipe; I followed exactly. These muffins are so moist and so delicious that I can’t wait to share them!