Oat Muffins Challah Recipe

Name: Oat Muffins Challah
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups oat flour; 1 teaspoon salt; 1/2 teaspoon baking soda; 1 teaspoon apple cider vinegar; 2 teaspoons juice water kefir, optional; 2 cups water; 4 tablespoons coconut oil melted or olive oil; oregano; onions Sauted, optional; 5 eggs

Servings: persons

2 cups oat flour
1 teaspoon salt
1/2 teaspoon baking soda
1 teaspoon apple cider vinegar
2 teaspoons juice water kefir, optional
2 cups water
4 tablespoons coconut oil melted or olive oil
oregano
onions Sauted, optional
5 eggs

1
Mix flour, salt, baking soda, lemon juice, kefir (optional) and water and let sit in a covered bowl for 6-8 hrs (can be left on the counter).
2
After it has finished soaking, add the remaining ingredients and 1/2-1 tsp of each desired spice and mix. It should be like a slightly watery mixture.
3
Pour into greased loaf pan or muffin pans (it sticks to papers so only use greased metal or glass). Optional: Sprinkle oregano or basil or any other seasoning on top.
4
Bake in oven at 350 for about 1.5 hr for loaf, or 1hr + 10-20 min for muffins until the middle can't be pushed in easily....

527

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 cups oat flour, 1 teaspoon salt, 1/2 teaspoon baking soda, 1 teaspoon apple cider vinegar, and more.

Yes, Oat Muffins Challah falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Oat Muffins Challah

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