Description
These healthy oatmeal muffins are a delicious and nutritious breakfast option. Packed with fiber and flavor, they’re perfect for meal prep or on-the-go snacking.
Ingredients
Scale
- 1 cup rolled oats
- 1 cup whole wheat flour
- 1/2 cup brown sugar or coconut sugar
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1/2 cup unsweetened applesauce
- 1/2 cup milk (dairy or non-dairy)
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup chopped nuts or dried fruit (optional)
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or spray with non-stick cooking spray.
- In a large bowl, mix together the rolled oats, whole wheat flour, brown sugar, baking powder, baking soda, salt, and cinnamon.
- In another bowl, whisk together the applesauce, milk, eggs, and vanilla extract until well combined.
- Pour the wet ingredients into the dry ingredients and stir until just combined. If using, fold in the nuts or dried fruit.
- Divide the batter evenly among the muffin cups, filling each about 2/3 full.
- Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the muffins to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
Notes
- Store leftovers in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
- These muffins freeze well; wrap individually and store in a freezer-safe bag for up to 3 months.
- Prep Time: 10
- Cook Time: 20
- Category: Breakfast
Nutrition
- Serving Size: 1 muffin
- Calories: 150
- Sodium: 120
- Saturated Fat: 0.5
- Trans Fat: 0
- Protein: 4
- Cholesterol: 25