Sharing recipes, crafts and frugal living, the challenges and triumphs of parenting a neurotypical child and a child on the Autism Spectrum. Yoga Instructor said goodbye to her nightly glass of Chardonnay to give up habits that were not serving her purpose in life! The CocktailMom name remains, however with a new focus on healthy and authentic living.


Oatmeal Peanut Butter Mulberry Muffins

In the wonderful town in which I live mulberry trees are everywhere. As I walk my children to school in the morning we pass three mulberry trees that are in public areas which are free to pick. Outside of the school there some as well and children can often be found under it eating berries while they wait for their parents to pick them up.
I spent an hour and picked berries from all the branches that I could reach, mental note: invest in a light weight step ladder for next year.
These muffins are low fat and full of goodness and not super sweet either.

Oatmeal Peanut Butter Mulberry Muffins
1 cup oatmeal
1 cup white flour
1/2 cup sorghum flour
3/4 cup milk
1/2 cup peanut butter
2 eggs
1/4 cup agave
1/4 cup sugar
2 teaspoons baking powder
1/2 teaspoon salt
Preheat oven to 400 F. Mix all ingredients in your kitchen mixer until well blended. Spray muffin tin with cooking spray. Pour into muffin tin, almost to the top. Bake in oven for 20 minutes or until golden brown.

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