Thursday, February 20, 2014

My kids love, love, love muffins.  But I never want them to have all those carbs for breakfast!  So I went on a hunt for a healthier muffin that would be a good choice for breakfast.  Something to fill them  up!  

I adapted a recipe I found online and came up with this.  They taste really, really healthy (aka bland.)  But my kids liked them...  Just spread some butter on one for yourself!

Oatmeal Breakfast Muffins
  • 2½ cups old-fashioned rolled oats
  • 1 teaspoon baking powder
  • ½ teaspoon kosher salt
  • 1 teaspoon cinnamon
  • 2 teaspoons Chia seeds (optional)
  • 2 tablespoons coconut oil, melted and cooled
  • 2 cups milk
  • 1 egg
  • ¼ cup maple syrup or honey
  • ¼ cup nuts (optional) (I used chopped slivered almonds)
  • 1 cup fruit, fresh or frozen or raisins
  1. Preheat the oven to 375 degrees. Prepare 2 muffins tins with liners.
  2. In a medium bowl, combine the oats, baking powder, salt, cinnamon, nuts, Chia seeds and raisins or dried fruit.
  3. In a small bowl, whisk together the oil, milk, syrup or honey, and egg. Combine wet ingredients with dry.
  4. Batter will be very loose and wet. Evenly distribute oatmeal/fruit mix into lined muffin tins. Bake at 375 degrees for 25-35 minutes or until muffins are just golden brown. Bake time may vary depending on size of muffin tins and oven. Allow to cool for a few minutes before serving. If not serving immediately, refrigerate in air tight container. To freeze muffins, cool completely before storing.