Leftover Oatmeal Cinnamon Muffins – Vegan Friendly

These muffins are vegan friendly!  Dairy and egg free.  Made with leftover cooked oatmeal and very basic ingredients they qualify to be included on my Love More – Waste Less page. 

One of my personal goals is to waste less and minimize my footprint on this earth for my children and their children.  So one must come up with left over recipes to minimize food waste.  We all know food waste is a big issue in America. We should all do out part to be as responsible as possible with the food we’re blessed with. 

Oatmeal is such a quick, easy to prepare, cheap and healthy meal for the family.  It’s also a simple task to please everyone’s personal tastes with toppings. Plain old peaches out of a can with brown sugar and rice milk is one of our favorites.

It’s always hard to cook just the right amount though.  So I find myself often with a bit of leftover oatmeal. Now I look forward to those leftovers so I can make these delicious muffins!

Just look at all these vitamins and minerals…

• Oats are loaded with important vitamins, minerals and antioxidant plant compounds. Half a cup (78 grams) of dry oats contains (5):

  • Manganese: 191% of the RDI
  • Phosphorus: 41% of the RDI
  • Magnesium: 34% of the RDI
  • Copper: 24% of the RDI
  • Iron: 20% of the RDI
  • Zinc: 20% of the RDI
  • Folate: 11% of the RDI
  • Vitamin B1 (thiamin): 39% of the RDI
  • Vitamin B5 (pantothenic acid): 10% of the RDI
  • Smaller amounts of calcium, potassium, vitamin B6 (pyridoxine) and vitamin B3 (niacin)

Check out Healthline.com, they provide you with a ton of info on the health benefits of oats. 

So schedule a meal or two of oats into your family’s diet!  And save this recipe for those leftovers.  

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Love More – Waste Less

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Vegan Friendly Leftover Oatmeal Cinnamon Muffins

Dairy free, Egg free, sweet muffins that will turn your leftover oatmeal into breakfast again.

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Prep Time 5 minutes mins

Cook Time 15 minutes mins

Servings 12

Ingredients

  

• 1 cup Leftover Oatmeal
• 2 cups Flour
• 1/2 cup Olive Oil
• 1 1/4 cup Water
• 1 cup Brown Sugar
• 1 1/2 tsp. Cinnamon
• 1/2 tsp. Salt
• 1 tsp. Baking Powder
• 1 tsp. Baking Soda
• 1/2 cup Blueberries (Optional)

Instructions

 

• Preheat the oven to 350 degrees and prepare muffin tray with paper liners.
• Combine the oatmeal and sugar and stir until smooth.
• Add the remaining ingredients. Mix until well incorporated.
• Fill muffin liners and bake at 350 degrees for 15-25 minutes until testing implement comes out clean when you insert it into the center of the muffin.

Notes

 

If you double the batch it makes 18 big lovely muffins with the thicker stand-up muffin cups. Like the ones pictured.