Adding a new element to the blog today- picking apart one of those pesky Pinterest recipes that you glance over, pin, and decide you’ll try that soon but never do. Or you wonder if it’s any good and even worth trying.
This week’s recipe comes from Miranda Kerr as dictated to Self magazine. When I saw the caption had her name, it gave the recipe a little cache for me… I’m not going to lie. I’m one of those people that likes to inflict more pain on myself by looking at pictures of her on Pinterest, marveling at how gorgeous she is and effortlessly chic she looks. Anyway, I saw this post and made a grocery list… before reading it carefully. The lead time is a little more than most muffins because of the oats. Just know that. It is easy enough and worth it in the end… so keep reading.
Miranda, or her personal chef, have you using two bowls, a pot and muffin tins. The prep time is about 20-ish minutes, since my toddler needed to be picked up three of four times to see what was happening on the counter. So you should really make these when your toddler is either napping or asleep or in the company of an iPad playing Frozen. That was your warning. Seriously though.. these are worth it.
The reason I initially was drawn to these muffins was because they are Gluten Free and full of fruit. Having a child that refuses all fruit and all veggies makes my life… HARD (to put it mildly). So I sneak in things here and there but always feel there is too much added something in each recipe. Except these.
Okay.. the recipe and what I changed:
- 2 cups oatmeal (I assumed and used quick cooking oats)
- 2 teaspoons baking powder
- ¼ teaspoon baking soda
- 1 ½ teaspoons ground cinnamon
- ¼ cup honey
- 2 tablespoons chia seeds (I omitted so bug would eat them)
- ¼ cup goats milk yogurt ( I used 2% greek yogurt)
- ½ cup apple juice ( I used less sugar juice)
- 2 eggs, lightly beaten
- 1 egg white
- 4 tablespoons coconut oil
- ½ teaspoon vanilla bean powder ( I used ¼ tsp vanilla extract)
- 2 large green organic apples (It doesn’t say this, but peel and chop)
- 2 ripe bananas
- ½ cup chopped walnuts
- Heat the oven to 350°
In a food processor, grind the oats into a flour-like consistency. You can also use a blender
Add walnuts and grind.
In a large mixing bowl, combine ground oats and walnuts, baking powder and baking soda.
In a separate small bowl, lightly beat eggs and egg white. Mix in yogurt and apple juice.
In a small pot, mix coconut oil, cinnamon, vanilla and honey over low heat until it becomes syrupy and combine with egg mixture.
Add wet mixture to dry mixture, and slowly fold in apple and bananas.
Line a muffin pan with paper liners or lightly grease your muffin tins and fill ¾ full
Bake for 40 minutes or until a toothpick is inserted in the center off the muffin and comes out clean.
Allow the muffins to cool for 15 minutes.
Sprinkle with cinnamon before serving (optional)