Savory Oat Muffins

We all know sweet muffins, but have you ever tried a savory muffin? Give your tastebuds a break from sweet and try these endlessly customizable Savory Oat Muffins! Consider some of our favorite combinations for inspiration: Feta, spinach, and kalamata olives with rosemary and oregano; pickled jalapeños, green onions, bacon, and cheddar; or zucchini, spinach, sun-dried tomatoes, and fresh basil. Great as a portable breakfast, a healthy snack, or even a unique side dish, you’ll never tire of these delicious savory muffins.

12 muffins
1 1⁄2 cups Natural Grocers® Brand Bulk Almond Flour
1 1⁄2 teaspoons Natural Grocers Brand Bulk Baking Powder
3⁄4 teaspoon Natural Grocers Brand Bulk Real Salt
2 teaspoons Natural Grocers Brand Bulk Organic Spices of your choice (e.g., garlic, thyme, rosemary, granulated onion, etc.), or 2 tablespoons chopped fresh organic herbs
1 1⁄2 cups Natural Grocers Brand Bulk Organic Rolled Oats, (or sub certified gluten-free old-fashioned oats for a gluten-free version)
3 Natural Grocers Brand Regenerative Organic Pasture-Raised Eggs
3⁄4 cup organic milk (or sub dairy-free milk)
6 tablespoons organic butter, melted
1 cup grated or crumbled organic cheese (or dairy-free cheese style shreds), optional
Add-ins (combine any of the following add-ins for a total of 1 ½ cups)
  Natural Grocers Brand Hickory Smoked Uncured Bacon, cooked and crumbled
  breakfast sausage, cooked and crumbled
  organic red pepper, finely diced
  Natural Grocers Brand Organic Frozen Chopped Kale or Spinach, thawed and squeezed dry
  organic green onions, thinly sliced
  Natural Grocers Brand Olives (any pitted variety), drained and roughly chopped
  organic shredded zucchini, squeezed dry
  Natural Grocers Brand Organic Sliced Jalapeños, roughly chopped
  Natural Grocers Brand Bulk Organic Sun-Dried Tomatoes, soaked in warm water for 10 minutes, drained and chopped

1. Preheat oven to 375° F. Line a 12-cup muffin pan with parchment paper liners.

2. Whisk the almond flour, baking powder, salt, and herbs, breaking up any clumps. Stir in the oats.

3. In a separate bowl, whisk the eggs, then add the milk and butter; stir well to combine.

4. Add the wet ingredients to the dry ingredients and stir well until completely combined. Add the cheese and your chosen add-ins, stirring to distribute all ingredients evenly.

5. Divide the batter equally among the 12 muffin cups (they will be full). Tap the muffin tin on the counter a few times to settle the batter, then transfer to the oven.

6. Bake for 25-30 minutes, until the tops are golden and a toothpick inserted into the middle of a muffin comes out clean. Allow to cool for 10 minutes before serving.

7. Store any leftovers in an air-tight container in the refrigerator for up to 3 days or in the freezer for up to a month. To reheat, warm in the oven or toaster oven at 300° F for about 10 minutes before enjoying (thaw before warming if frozen).

per one muffin (basic muffin with whole milk and cheddar cheese, no add-ins)

Calories Carbohydrates Protein Fat Fiber
237 kcal 11 g 9 g 18 g 3 g

Recommended Beverage: Wine

Recommended Style: Sparkling

Recommended Brand: Pizzolato Prosecco