Oatmeal Scuffins
Last week, I ordered a few cookbooks from the library. I’m on the waiting list for a couple of them, but I did get to pick up The Eat-Clean Diet Cookbook 2 over the weekend. It’s the first time that I read any of Tosca Reno’s books, and so far so good. I’m a fan of the ingredients that she uses and the tips for healthy eating that are included.
The book is packed with lots of easy recipes to choose from and although they’re not all gluten-free, they are simple to convert. One recipe that caught my attention is called Oatmeal Scuffins. Tosca describes them as the perfect blend between a muffin and a scone. She’s right! They’re delicious 🙂 You can have them on their own or with a spread of coconut oil. Mmmm… makes for a hearty breakfast.
Oatmeal Scuffins (adapted from The Eat-Clean Diet Cookbook 2 by Tosca Reno)
Serves 8
1 1/2 cups gluten-free oat flour
1 1/2 cups gluten-free rolled oats
3 drops of liquid stevia
1 Tablespoon of baking powder
1 teaspoon of cinnamon
1/2 teaspoon of sea salt
8 dates, pitted and finely chopped
1/4 cup unsweetened dried currants
2 egg whites
3 Tablespoons of virgin coconut oil (plus extra for greasing muffin tins)
1/4 cup of unsweetened applesauce (or two grated apples)
1/4 cup unsweetened almond milk
- Preheat oven to 400 F. In a large mixing bowl, whisk together oat flour, oats, baking powder, cinnamon and salt.
- Stir in chopped dates and currants.
- In a small mixing bowl, whisk together egg whites, coconut oil, stevia drops, applesauce and almond milk.
- Add to dry ingredients and stir until well combined.
- Grease muffin tins lightly. with coconut oil. Divide batter among eight muffin cups.
- Bake until golden brown – around 20-22 minutes.
- Let sit for 10 minutes or so out of oven, tap the bottom of the muffin tin on counter a few times and use a butter knife to help ease out scuffins.
- Enjoy while they are nice and warm!
Emily Smith, Editor of The Best of This Life, has been crafting lifestyle content and delicious recipes for over a decade. Featured on platforms like BRIT + CO, Today's Parent, and Chatelaine, she writes about family, food, home, and wellness, inspiring readers to live well and savour life's beauty. Based in Ottawa, she shares her adventures with her husband, two beautiful kids, and their mischievous cat, Zoro.
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Scuffins! I love it!
thank you for the opportunity! the straws will make a great addition to my glassware collection and i’m pleased to add this blog to my favorite list : )
A muffin and a scone together? And also healthy? WOW! This is perfect Thanks for sharing!
Just found your blog via Creative Index and love it! And now I have a new breakfast item to try – my first scuffin! 🙂
Mmmmm, yum! Scuffin is the cutest name too. Think I’d try them just for the name! 🙂
Now I need to hunt down the book for the recipe! Looks amazing:)
Such a cute recipe name. Muffin + Scone = Scuffin. I didn’t figure it out at first. It is so clever!
http://caughtonawhim.blogspot.com/
All my favourite things wrapped up together…looks delicious!
That’s what pulled me in! And I love muffins + scones…so it couldn’t hurt 🙂 Thanks for coming by Emily, hope you have a wonderful weekend.
Sure thing Paloma! They’re real easy to whip up too, so that’s a bonus!
You’re so welcome! I’m glad that you found The Best of this Life and that you entered to win!! Enjoy !!
Fun, huh?! Have a great weekend Stephanie!! How’s the preparations for the move coming along?
Thanks Kristin 🙂 These are great gluten-free option!
Hehehe, cute eh?
So happy that you found me via sweet Jessica! That’s neat 🙂 I’m new to your lovely blog as well and I look forward to having more time to look through it. Thanks for coming by and hope to see you around here again soon! Happy Weekend!
The recipe is posted on the blog, but the book has a ton of great, healthy, clean recipes that I’m sure you’d enjoy!! Thanks for coming by Anna, hope you have a great weekend xo