Today’s recipe is extra awesome because it is coming from one of my girlfriends who is always eating delicious meals & snacks.
After seeing this picture on Michelle’s instagram page, I knew I just had to get the recipe! Lucky enough for us, she was nice enough to do a guest blog post today to share it!
Here is a little information about Michelle:
Michelle Pittman is a Registered and Licensed Dietitian who has a passion for food, nutrition and wellness. Michelle received her Nutrition & Dietetics degree from Texas Christian University in Fort Worth, TX. She also has a degree in Finance from the University of Dayton.
Currently residing in Houston, Michelle is working full-time for Lockheed Martin – doing contract work for NASA. She is responsible for creating healthy, well-balanced menus for the astronauts and works closely with the food scientists in developing new food for spaceflight. Michelle is also an indoor cycle instructor. She enjoys kickboxing, yoga, walking in the park and weight training.
Since Michelle is always so busy, she enjoys making quick snacks like these muffins to help keep her fuelled all day!
3 cups gluten-free oats
2/3 cup brown sugar
1 tsp baking powder
1 tsp cinnamon
1 tsp nutmeg
1 cup unsweetened applesauce
1 tsp vanilla extract
½ cup dried cranberries (50% less sugar)
1/3 cup cinnamon chips
2 Tbsp chia seeds
- Preheat oven to 350 degrees F. Mix all ingredients together. Coat a muffin pan with cooking spray.
- Spoon the batter evenly into 12 muffin cups. Bake for 15-20 minutes. Cool for 10 minutes before removing from muffin pan. ENJOY!
Note: these muffins have a very “oat-like” texture. If you are wanting more of a flour-like muffin, take ½ of the oats and use a food processor to process into oat flour. If you cannot find cinnamon chips, you can substitute chocolate chips instead.