Confession: Sometimes (almost always) my morning routine doesn’t leave me with time to eat a nutritious breakfast before work. Luckily these baked oatmeal muffins are the perfect grab-and-go breakfast. They are filling, healthy, and delicious. Go ahead and make this healthy baked oatmeal muffin recipe.
-2½ cups old-fashioned rolled oats
-1 teaspoon baking powder
-½ teaspoon kosher salt
-1 teaspoon cinnamon
-2 tablespoons margarine, melted and cooled
-2 cups almond milk
-¼ cup maple syrup
-¼ cup dried fruit or nuts (optional)
-Optional filling: I used banana, blueberries, chocolate chips, chopped apple, peanut butter, and pecans
1. Preheat the oven to 375 degrees.
2. Prepare a muffins tins with liners.
3. In a medium bowl, combine the oats, baking powder, salt, and cinnamon.
4. In a small bowl, whisk together the butter, milk, syrup, and egg. Combine wet ingredients with dry.
5. I wanted to make all different types of muffins so I poured some batter and ingredients into a mug and mixed it before pouring into a muffin pan. I repeated with different ingredient combinations.
6. 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.
7. 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.
I made: blueberry oatmeal muffins; peanut butter and banana oatmeal muffins; peanut butter, banana, chocolate, and pecan oatmeal muffins, apple and peanut butter muffins, apple, peanut butter and chocolate oatmeal muffins, chocolate and peanut butter oatmeal muffins, apple oatmeal muffins, and chocolate oatmeal muffins.
Recipe adapted from Momabies.
P.S. You can also use the extra batter to make Breakfast Cookies!
I made the extra batter into Oatmeal Breakfast Cookies with peanut butter, chocolate chips, banana, and pecans. I may make another batch ASAP. #winning #baking #cooking #healthyeating #recipes