Healthy + Tasty baking is considered as a misconception by many. I also fall into that pit of the doubt when I buy commercial baked goods and they are labelled as #healthy. Our psyche makes us eat more when we read the word healthy. The whole food market today is evolving around these keywords. The word Healthy on a packet of cookies can be true, but the number of calories each cookie contains is often not mentioned prominently on the packages. Do consider to check on the number of calories, when choosing food.
The fact is whether it’s dates, honey, maple or raisins etc., these naturally sweet foods, that we often used in baking, have the same amount of calories as white refined sugar. But the nutritional value these foods add to our bodies is tremendous. Whereas white refined sugar is empty calories. Hence, we can use the word healthy on the products that contain any of these ingredients. But, if you are trying to lose weight, don’t misguide yourself with these words. The time you get conscious about *Number of calories each day* you will win the battle of weight loss.
Now, these healthy oat muffins don’t have any refined flour or any refined sugar. Thus I consider them healthy muffins. But are these less in calories? Yes, if compared to regular muffins. Because instead of flour there is oat flour and almond flour. Instead of white refined sugar, there is coconut sugar, and for fat, I have used very less (1 tablespoon) of coconut oil. But if you see the almond flour also have a prominent fat content. I have also used fresh coconut, that too adds to the fat content in the recipe. But all these are healthy fats and are required by the body. Oats are providing a good quality of fibre. So overall, it’s a healthy muffin recipe, but not a recipe that is less in calories.
I know, I have popped the bubble of illusion, but be a smart eater.
My obsession with healthy foods is increasing, but at the same time, I would never compromise on the taste part. I have not and will never share a recipe with you if it’s not good. These Healthy Oat Muffins turn out really yum, they are super soft and fluffy inside. They are super quick to make too. I have used my food processor to make these muffins. Yes! Seriously.
Consider this a story of a rainy day and lazy, hungry Pooja. Craving for a sweet treat, because she has been following a healthy food path over a month now. And on top of all, a bad day ….. uggggggh…….. Good food, along with some me time, helps elevate the mood.
So I went to my kitchen, made almond flour using whole almonds in my food processor. I added quicker oats to make oat flour in the same food processor container. Added Coconut sugar, baking soda, baking powder and some salt. They all are in this processor, blended together, as shown in the picture.
Next, I added some wet ingredients 1 tablespoon of coconut oil, 2 eggs, vanilla, Buttermilk (milk mixed with some vinegar)and some freshly grated coconut. Combined these all with a push of a button and my muffin batter was ready. Now, I never have ever made a cake batter in a food processor like this before. As a baker, I prefer to use my whisk and spatula for various steps in a recipe. But this time it was just a mood swing and I was not ready for a cleanup.
What so ever is the process, the end result was incredible yum and I was happy. So I ate one muffin along with a nice cup of coffee and saved rest for the photography. I hope, you enjoy the recipe, as much as I did. You can choose to whisk together dry ingredients in a bowl and add in wet ingredients and mix all up using a rubber spatula. Or just be lazy and quickly make a wonderful batter and bake these yum muffins.
Another thing, if you want to skip eggs and want to know a substitute for then. I suggest using flax seeds. Or you can go through this post, where I have mentioned all the possible baking substitutes.
1 cup Oat Flour
1/2 cup almond flour
Urban Platter Natural Almond Flour, 200g [Gluten-Free, Low-carb, Unblanched]
1/8th teaspoon of salt
1/2 cup coconut sugar
1/4th teaspoon of baking soda
1/2 teaspoon of baking powder
1/4th cup grated coconut
1 tablespoon coconut oil
1/4th cup of buttermilk (1/4th cup milk mixed with 1/2 a teaspoon of vinegar)
1/2 teaspoon of vanilla extract
Preheat the oven at 180* C and line a muffin pan Sabichi Non-Stick Bakeware 12 Cup Muffin Tray with paper cups and set aside.
In a bowl mix together almond flour, oat flour, salt, sugar, baking powder, baking soda. Mix all the ingredients together using a whisk.
Add in the eggs, coconut oil, vanilla extract, grated coconut, buttermilk and mix the ingredients together using a rubber spatula.
Pour the prepared batter in the paper cup lined in the muffin tray and bake for 25 minutes. You can sprinkle some nuts and some whole oats on the top before baking.
Once done let them cool on a wire rack for 1/2 an hour and enjoy with coffee.