Whether you make teeny-tiny doughnuts or muffins with this recipe, they'll be a breeze to prepare. All they require is eggs, oats, flaxseed & fresh produce.
Think of these as better-for-you oatmeal cookies. Yogurt in the batter makes the muffins supremely moist.
Each muffin contains 3 grams of protein, so a few of them should definitely hold your kid over at lunchtime.
Whip these decadent cuties up for Sunday brunch and let the compliments roll in.
You could totally bake these little guys ahead, but we prefer them straight out of the oven.
Shoutout to boxed cornbread mix for the time-saving shortcut. The real star is the beefy beer-spiked filling, after all.
Nosh on them straight out of the oven or serve them at the bottom of a sky-high ice cream sundae. Either way, they won't disappoint.
You can really use any gluten-free flour blend you'd like for these handhelds, but it's best to use one with rice flour – it'll give the muffins a light, fluffy mouthfeel.
Best of luck not eating an entire pan's worth after your first bite. The cake-style doughnuts are dipped in melted butter and rolled in confectioners' sugar once they come out of the oven.
Ready thy ketchup, friends. The kids can dip their hearts out these hearty poppables, made with buttermilk for an extra tender texture.