Celebrate the holidays and eliminate your worry about gaining weight.
You'll have absolutely no concern about putting on pesky pounds with these delicious low cal candida safe oat bran muffins.
These muffins are also a safe, diabetic-friendly alternative and especially popular at brunch.
Let’s face it, the holidays can have you putting on needless weight when all is said and done. Tempting treats are available everywhere you look. You love going to all those holiday gatherings with friends and family and enjoy eating those yummy treats at the time, right? But may later regret it after the holidays.
But weighing in heavier than you’d like after the holidays doesn’t have to be. By taking these sumptuous muffins with you to your favorite parties, and having them available in your home, you’ll not only be helping yourself not gain weight, but your loved ones, as well. Everyone stays healthy and feels happily satisfied without putting on weight. You'll be a popular guest and your friends and family will love you for your thoughtfulness. Who knows, maybe you'll influence the start of a new trend for baking sweet, healthy treats.
What's more, these oat bran muffins are Candida and diabetic safe.
For those of you who want a healthy, but slightly sweeter alternative, try the additional recipe options. You will still be eating healthy, but using a slightly higher amount of carbs.
I've also included directions for some of the most treasured holiday essential oils to try in your recipes.
Oat Bran Muffins Ingredients - Makes 4-6 Large Muffins
Use organic ingredients when available.
- 1 cups uncooked oat bran
- 3/4 to 1cup warm purified water
- 1 teaspoon lemon juice (if soaking to neutralize phytic acid)
- 2 eggs (room temperature)
- 1-2 teaspoons baking powder
- 1/4 - 1/2 teaspoon salt (to taste)
- 1 teaspoon cinnamon powder (1 drop essential oil) - antimicrobial (Check safe use cinnamon leaf essential oil)
- 1 teaspoon ginger powder (1 drop essential oil) - antimicrobial, digestive aid (Check safe use ginger essential oil)
- 1/2 teaspoons pure organic vanilla powder
- 1/4 teaspoon stevia or pure monk fruit powder (to taste), or 1/4 to 1/2 cup honey for a sweet option. If using honey reduce amount of water and add to the oat bran, warm water and lemon juice (if using) before soaking.
- OPTIONAL: 4 Tablespoons ghee, or you can opt for 2 Tbsp each of ghee and olive oil. Heat ghee and oil (if using) before whisking in eggs, then add essential oils (if using) and add to oat bran.
- OPTIONAL: 1/2 cup of one of the following: grated carrot, zuchinni, or berries (may have to wait until phase 2 Candida diet to use berries).
Soaking to Destroy Phytic Acid
I recommend soaking all of your grains with lemon juice 24 hours before using (especially if you're a vegetarian or non meat eater). Soakng grains in an acid medium (like lemon juice) in warm water helps with digestibility and assimilation of nutrients. It also activates the release of phytase, an enzyme that neutralizes phytic acid. Phytic acid is a naturally occurring and indigestible form of phosphorus found in all grains, legumes, nuts and seeds. When you eat high-phytate foods with most of your meals (as many vegetarians do), mineral deficiencies can develop over time.
Here’s how to soak your oat bran
Combine oat bran and warm water, then add 1 teaspoon lemon juice. Now is the time to add honey (if using) and blend all ingredients together and let soak 24 hours. Remember the lemon juice helps activate the enzyme phytase which neutralizes phytic acid and helps with digestibility and assimilation of nutrition from the grain. Soaking grains alone in warmed water helps digestibility and neutralizes phytic acid somewhat though soaking in an acid medium is the most effective for neutralizing phytic acid.
- Preheat oven to 425 F.
- Oil muffin tins for easy removal of muffins, or line with parchment paper.
- Mix dry ingredients together in a small bowl and set aside.
- Mix wet ingredients (including soaked oat bran) in a separate bowl. To do this first warm and liquify ghee and olive oil (if using), then add eggs and whisk together before adding essential oils (if using). Mix thoroughly together. Gently fold in optional ingredients (if using).
- Add dry ingredients into wet and mix thoroughly together. Don't over mix.
- Scoop spoonfuls into muffin tins, or opt for muffin tops version. To make muffin tops simply add dollops of muffin mix onto a cookie sheet lined with parchment paper.
- Bake for 10-20 minutes until the muffins are well set and firm to the touch.
Allow muffins time for cooling slightly before serving. You can freeze your muffins and warm them before eating. That way you’ll always have a treat to serve your guests when they come to call, or need a last minute treat to take with you to a gathering. Be sure that your muffins are completely cool before putting them in a freezer bag, seal tightly then freeze.