Thursday, August 23, 2012

14: Oatmeal breakfast muffins

Working in the weight loss field, I know how important a good breakfast is, and how well oatmeal qualifies as a healthy start to the day. But I've found it tough to make time to make oatmeal in the morning (plus I hate having to clean out the bowl afterwards). So I was excited to try this recipe, which was really easy and super yummy! I left out the flax seed because I didn't have it on hand, and I'm pleased with the first batch. Less thinking needed in the morning now!

Credit: http://www.sugarfreemom.com/recipes/personal-sized-baked-oatmeal-with-individual-toppings-gluten-free-diabetic-friendly/
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1 comment:

  1. MegAugust 11, 2013 at 1:40 PM

    I've used this recipe so much that I'm nervous the link won't work one day, so I thought I'd paste the recipe here:


    Ingredients
    2 eggs
    1 teaspoon vanilla extract
    2 cups applesauce, unsweetened
    1 banana, mashed
    6 packets of Sweetleaf Stevia or 1½ teaspoons stevia powder or use ½ cup honey
    5 cups, Old Fashioned rolled oats { I used Bob’s Red Mill}
    ¼ cup flaxseed meal*
    1 tablespoon ground cinnamon
    3 teaspoon baking powder
    1 teaspoon salt
    2¾ cups milk (I used 1%)
    Optional toppings: raisins, walnuts, chocolate chips
    Instructions
    Preheat oven to 350 degrees.
    Mix eggs, vanilla, applesauce, banana and Stevia together in a bowl.
    Add in oats, flax, cinnamon, baking powder, salt and mix well with wet ingredients.
    Finally pour in milk and combine.
    Spray a 12 and 6 capacity muffin tin with cooking spray or use cupcake liners. Pour mixture evenly into muffin tin cups.
    If using toppings add them onto the tops of muffins now. If using fresh or frozen fruit, drop it right into the batter.
    Bake 30 minutes until a toothpick in center comes out clean.
    Cool and enjoy or freeze them in gallon freezer bags.
    Notes

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