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
- 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.