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
Ingredients
- 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
Instructions
- Preheat the oven to 375 degrees. Prepare 2 muffins tins with liners.
- In a medium bowl, combine the oats, baking powder, salt, cinnamon, nuts, Chia seeds and raisins or dried fruit.
- In a small bowl, whisk together the oil, milk, syrup or honey, and egg. Combine wet ingredients with dry.
- 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.
