• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
  • My Utensil Crock Logo
  • Home
  • Recipes
  • Menu Ideas
  • Cooking Club
    • Cooking Club Themes
    • Cooking Club {Favorite Recipes}
  • Cooking Classes
  • eBook
    • Think Like a Lawyer, Blog Like a Pro
    • Legal Terms Bloggers Should Know
  • About
    • About Me
    • About the Ingredients
    • About the Pictures
    • About the Recipes
    • About My Utensil Crock {Tech + Legal}
  • Contact

My Utensil Crock

organizing my most useful kitchen tools

  • Recipes
  • Menu Ideas
  • Cooking Club
    • Cooking Club Themes
    • Cooking Club {Favorite Recipes}
  • Cooking Classes
  • eBook
    • Think Like a Lawyer, Blog Like a Pro
    • Legal Terms Bloggers Should Know
  • About
    • About Me
    • About the Ingredients
    • About the Pictures
    • About the Recipes
    • About My Utensil Crock {Tech + Legal}
  • Contact
    • Email
    • Facebook
    • Instagram
    • Pinterest
    • Twitter

03.07.2015

Ginger Oat Muffins {Fast + Easy + Healthy}

Ginger Oat Muffins-3 I cannot stop eating these muffins.

This recipe makes 6 muffins, and I am purposely not doubling the recipe, even once to see how it turns out, because I don’t want to have more than 6 available to me at any given time. I don’t want to take them to work for colleagues or a meeting, and I don’t want to share them with friends. I want to eat all 6 of them – hopefully slowly – over the next few days.

But I have also decided that they are a prefect treat-breakfast (all healthy ingredients, if a bit more sugar than breakfast usually entails), after-work snack, pre-workout pick-me-up, or pre-dog-walk shove-in-face, sooooo… 6 probably won’t last that long. {Update: 6 definitely do not last that long.} Luckily they are super-easy to make and I can whip up another batch without much ado.

Ginger Oat Muffins

At Whole Foods recently, Greek Pastures was sampling fancy flavored non-fat Greek yogurt. It was so delicious – but so rich, I couldn’t see eating more than a few spoonfuls of it at a time. I liked all of the flavors I sampled, but after one taste of the peach-ginger variety, I knew it would be just perfect for baking. Yogurt can usually be substituted for sour cream in recipes, and the thought of peach and ginger in a cobbler or muffin or similar… I grabbed my on-sale fancy yogurt and headed for check-out.

I found a recipe for sour cream muffins that looked interesting, and decided to halve it because I only had half of the yogurt the recipe called for. I then puttered around with the rest of the ingredients to make it healthier. {It’s not really recognizable as the recipe I started with, at this point.}

Ginger Oat Muffins-4

This was the first time I manipulated so many ingredients in a recipe – in the past, I have wanted to be able to isolate any failure and figure out what caused it, but for these muffins, I threw caution to the wind. I am one wild and crazy gal, maybe you are starting to get that impression. Most notably in the substitutions, I wanted to try oat flour instead of white or even wheat. {I repeat: WILD and CRAZY.} Oat flour, if you have not tried using it, is super easy to make, and healthy. All you do is put rolled oats in your food processor, and blend until it is as finely ground as possible, and then use in the place of flour!  You can also buy oat flour, but it’s just as easy to make yourself. I made a bunch of extra and am keeping it on-hand.

So, when you use oat flour… remember, it’s just made of oats. It doesn’t have the same leavening properties as other flour, and I had to tinker around a bit because my first batch came out DELICIOUS and the most beautiful golden brown color, and had the best texture… but the middles of each completely caved in, and they were not at all attractive. The kind of thing you eat by yourself in your yoga pants.

Which I did.

I then racked my brain trying to figure out how to market it, because it was SO GOOD – serve with yogurt and fruit? on ice cream? some sort of crumble? – but then I did some research on how to make baked goods rise, and decided to take another stab at it. I added more oat flour, a bit more liquid, and more baking powder, and OMG. I had no more peach-ginger yogurt, so I used plain nonfat Greek yogurt, and added ground ginger. And honestly, I couldn’t tell that much of a difference, so I would think you would be safe trying any fruit or plain yogurt.

I swapped in coconut oil for butter, egg whites for egg substitute, cut down on the sugar, and – BOOM. Easy, fast Ginger Oat Muffins. They brown up so pretty from the bit of coconut oil. The recipe below has an optional cinnamon swirl – maybe omit if you plan for these to be breakfast muffins, but the cinnamon, ginger and vague hint of coconut are magical together. Let me know if you love them as much as I do!

Ginger Oat Muffins-5The above photo shows the cinnamon swirl. So pretty, and equally delicious.

Ginger Oat Muffins {Fast + Easy + Healthy}
 
Print
Prep time
10 mins
Cook time
15 mins
Total time
25 mins
 
A treat for breakfast, or a great pick-me-up at work during the 3pm doldrums. Easy, with lots of healthy ingredients.
Author: myutensilcrock.com
Recipe type: Breakfast, Brunch, Snack
Serves: 6 muffins
Ingredients
  • .5 c light brown sugar (NOT packed)
  • 2 T coconut oil (in solid form)
  • 2 egg whites
  • .5 c nonfat plain greek yogurt
  • 1 t ginger
  • 2 T water
  • .5 t vanilla
  • 1 c oat flour {if you are making your own, measure after processing}
  • 1 t baking powder
  • ½ t baking soda
  • ~~~
  • Optional:
  • 1.5 T light brown sugar
  • .75 t cinnamon
Instructions
  1. Heat the oven to 400.
  2. Mix the ½ cup (not packed) brown sugar and coconut oil until crumbly and well-combined.
  3. Add the egg whites, and beat again until combined.
  4. Beat in the yogurt, ginger, water, and vanilla until combined.
  5. Add the oat flour, baking powder, and baking soda at once, and mix only until incorporated and no pockets of flour remain.
  6. For the optional cinnamon-brown sugar swirl, mix the remaining 1.5 Tablespoon brown sugar with the cinnamon, sprinkle evenly over the batter you have made, and stir once or twice.
  7. Spray 6 muffin cups with cooking oil, and evenly distribute the batter among them. Put a bit of water in each of the remaining 6 muffin cups.
  8. Bake at 400 for 15 minutes. The muffins will feel firm when you touch them in the middle with your finger.
3.2.2925

These muffins are Tazewell Approved. Here, he demonstrates his ear dexterity (one perky and one back) hoping maybe the muffins would be available post-photo shoot.

Ginger Oat Muffins-6

If you liked this post, I recommend:

  • Stone Fruit MuffinsStone Fruit Muffins
  • Kale and Quinoa Salad with Honey-Ginger DressingKale and Quinoa Salad with Honey-Ginger Dressing
  • Cherry – Coconut SconesCherry – Coconut Scones
  • Chocolate Chip Peanut Butter Greek YogurtChocolate Chip Peanut Butter Greek Yogurt
  • Fiesta MuffinsFiesta Muffins
  • Guacahummus {Guacamole – Hummus}Guacahummus {Guacamole – Hummus}
  • Print
  • Email
  • Tweet

Posted In: Breakfast + Brunch, Pantry, Recipe, Snacks, Sweets

Reader Interactions

Tell me what you think! Cancel reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

I love healthy food, but I love it more when it doesn’t taste like healthy food. Best of both worlds! Click around to find some of my tried and true staples - and new recipes too, whether my own ideas, inspired by other blogs, torn from the pages of a magazine, or passed through friends or family. Learn more about me and My Utensil Crock HERE.

– Chicken Noodle Soup
– Banana Cookies
– Chocolate Cake with Chocolate Buttercream Frosting
– 20-minute Breakfast Platter
– Easy Homemade Meatballs

Join Me!

Follow My Utensil Crock

  • Email
  • Facebook
  • Instagram
  • Pinterest
  • Twitter
Buy Think Like a Lawyer NOW!

My Latest Pins

  • Ga’s Easy Blueberry Coffee Cake
  • Ga’s Easy Blueberry Coffee Cake
  • One-Pot Stovetop Lasagna Ragu with Sweet Italian Chicken Sausage
  • One-Pot Stovetop Lasagna Ragu with Sweet Italian Chicken Sausage
  • Ga’s Brownies
  • Ga’s Brownies
Follow Me on Pinterest

Footer Widget Header

Subscribe by email to receive posts, recipes, and tips straight to your inbox!

Footer

Connect with Me

  • Email
  • Facebook
  • Instagram
  • Pinterest
  • Twitter

Search This Site

Archives

Whirlwind week in Miami for work (aren’t all wor Whirlwind week in Miami for work (aren’t all work trips whirlwinds?) but got to sneak in lunch at @casatuacucina before heading to the airport 👌🏻
🚨Fun night alert🚨 @uvalaw #uvalaw20threunion 🚨Fun night alert🚨 @uvalaw #uvalaw20threunion #firstgusburger
Gas station sandwiches. IYKYK. Gas station sandwiches. IYKYK.
20th @uvalaw reunion weekend begins! Cheers! 20th @uvalaw reunion weekend begins! Cheers!
Savory smoothies to shake things up. Savory smoothies to shake things up.
An afternoon tea ☕️ for cooking club this mont An afternoon tea ☕️ for cooking club this month
“23 hours in Dallas” @hardeightbbq “23 hours in Dallas” @hardeightbbq
Cakesicles and chocolate covered pretzels by @suga Cakesicles and chocolate covered pretzels by @sugarydreamsbymel - she can make anything you can think of. If you are within driving distance of Silver Spring, check it out. I was looking for something special for an engagement party I hosted and this was just what we needed ✨
Quick and dirty pic of made from scratch gumbo and Quick and dirty pic of made from scratch gumbo and dirty rice with bacon.
A rare crossover post with @housenotions - I fired A rare crossover post with @housenotions - I fired up the @bluestarcooking charbroiler today and grilled yogurt-marinated chicken breast. I slice them in half (thickness) to make sure they get the perfect ratio of char and are actually cooked inside.
Follow on Instagram

Copyright © 2012 - 2020 · My Utensil Crock, LLC · Blog Design by Little Blue Deer
Privacy Policy

loading Cancel
Post was not sent - check your email addresses!
Email check failed, please try again
Sorry, your blog cannot share posts by email.