These anti-inflammatory oatmeal muffins have become my new BFF! After trying this recipe a few months ago, I just can’t get enough and have made it over 8 times since. You’ll understand what I mean after you make it and taste it.
If you have been suffering from inflammation long-term, I highly recommend getting treatment. It’s always best to seek professional help before trying to treat yourself.
That said, I believe that making healthy food choices can improve your overall health because, after all, we are what we eat right?
Anti-Inflammatory Oatmeal Muffins
My love for muffins began when I was in search of healthy recipes I could make ahead of time. As a full-time mom of 4 and a blogger, I’m usually short on time so I try to find recipes that make my life easier.
I make these muffins for the whole family, even my kids love them and it makes me happy because I know that they are eating something healthy.
You can eat them as a snack, for breakfast, or with a warm glass of milk for dinner and not worry about your weight cause they are low in calories.
Ingredients for 12 servings | Prep & cooking time: 30 mins |
- 1 cup of rolled oats or steel-cut oats
- 1 cup of almond flour
- 2 eggs
- 1 teaspoon of pure vanilla extract
- 1 teaspoon of ground cinnamon
- 1/2 teaspoon of ground ginger
- 1/2 cup of pure maple syrup
- 1/4 cup of organic unsweetened oat or almond milk
- 2 tablespoons of coconut oil (melted)
- 1/2 teaspoon of sea salt
- 1/2 teaspoon of baking powder
- 1/2 teaspoon of baking soda
- 2 tablespoons of chopped almonds (for topping – optional)
How To Make These Healthy Oatmeal Muffins
Start by preheating your oven to 350 F. Next oil your muffin tray with a non-stick cooking spray or line your tray with muffin paper cups.
In a clean bowl, mix all of your dry ingredients until well combined. In another bowl, combine the eggs, vanilla extract, maple syrup, milk, and coconut oil.
Whisk with a hand mixer for a minute or two. Now gently add in the dry ingredients and stir to combine. Finally, use an ice cream scoop to transfer the batter to your muffin tray.
Make sure to only fill them up halfway and top them with the chopped almonds. Put your muffins in the oven and bake for 20 minutes or until your stick test comes out dry.
NOTE: If you use steel-cut oats instead of rolled oats and prefer less crunchy muffins, make sure to soak the oats in 1/4 cup of milk for at least an hour before making your batter.
Anti-Inflammatory Oatmeal Muffins Nutrition Facts
Each serving of this oatmeal muffin has | 137 calories | 6% total fat | 12% saturated fat | 14% cholesterol | 7% sodium | 23g total carbs | 6% dietary fiber | 8.6g total sugars | 4.1g protein | 40% vitamin D | 3% calcium | 8% iron | 3% potassium |
Try these other anti-inflammatory muffin recipes:
- Anti-Inflammatory Sweet Potato Muffins
- Anti-Inflammatory Blueberry Muffins
- Healthy Anti-Inflammatory Banana Muffins
What Makes This Recipe Anti-inflammatory
Let’s take a look at how the ingredients in this anti-inflammatory oatmeal muffin recipe help lower inflammation:
Oatmeal, especially steel-cut oats is rich in fiber, and protein, plus it’s an excellent source of prebiotics. It is also a low glycemic index food and unlike other oat brans, steel-cut oats are less processed.
One study conducted on over 4,000 participants found that consuming oats can help reduce C-reactive protein levels significantly. (CRP are inflammatory markers)
Similar to oatmeal, whole wheat flour contains fiber, protein, antioxidants, phytochemicals, and anti-inflammatory properties. I actually prefer the taste of whole-wheat flour in my pastries over white flour so don’t be afraid to try it.
Cinnamon and ginger both are amazing for lowering the production of inflammatory molecules and cytokines due to shogoal-6 in ginger and an antioxidant called cinnamaldehyde in cinnamon.
Almond milk contains vitamin E also reduces C-reactive protein levels and coconut oil helps reduce inflammation by providing you with antioxidants and omega-3 fatty acids.
Who Should Not Eat These Muffins
You may want to skip this recipe if you are diabetic or switch the whole wheat flour with buckwheat or amaranth flour. Also, if you have celiac disease, try not to eat oats cause they are known to make your condition worse.
Conclusion
I hope you make this recipe and like it. I would love to hear from you in the comments below. You can also find me on Pinterest if you want to get notified of when I release new posts! Until next time, stay awesome mama!
