honey-oatmeal muffinsHi and thanks for stopping by the Gravel Road. I’ve been experimenting with my tried and true honey-oatmeal muffin recipe, hoping to make it better at fighting candida, a normally harmless yeast fungus that can exacerbate allergies if not kept in check. Coconut and flax fight candida while sugar (even honey, maple syrup, agave, and the like) feeds it. So this version of the recipe substitutes coconut oil for corn oil, adds shredded unsweetened coconut and ground flax seed, while cutting down a bit on the honey. Give it a try and see what you thing!

Honey-Oatmeal Muffins

1 egg, beaten                            1/3 cup coconut oil, melted
1/3 cup honey                          1 cup soured rice milk*
1 3/4  cup whole wheat flour     1/2 teaspoon salt
1 cup oatmeal                           1/2 teaspoon baking soda
1 teaspoon baking powder        1/4 cup shredded, unsweetened coconut
1/4 cup ground flax seed

Preheat oven to 350 degrees. In a medium bowl combine beaten egg, coconut oil, sour rice milk and honey. Stir. Mix the dry ingredients together and add to liquid mixture. Stir by hand until dry ingredients are moistened, but batter is still lumpy.

Line muffin pan with muffin papers. Spoon batter into cups until they are ¾ full. Bake for 20 – 25 minutes until the edges turn golden brown. Do not over bake! Serve them warm. Or let them cool and store in gallon freezer bags. Makes one dozen.

*Sour rice milk by putting 2 tablespoons of lemon juice in a 1 cup measure. Fill to 1 cup mark with rice milk and let sit at least 15 minutes before using.