Oatmeal Breakfast Muffins
The last few weeks I have been getting so much better about taking some time (when I can find it) to meal prep for the week. I prep salad toppings so lunches are covered, then for breakfasts I have been making both overnight oats and these oatmeal breakfast muffins. I love these muffins because they are so versatile! In the recipe you can see I have a few additions you can mix in to the basic recipe for different flavors. I made an apple cinnamon, peanut butter chocolate chip and lemon poppyseed – all of them are so good! And the best part is that Ruth loves them and they are easy to grab and go if we are running late to school. Oh and they freeze well too. Such a win! The recipe calls for rolled oats & oat flour. If you didn’t know, oat flour is just ground up oats that you can make yourself if you have a blender or food processor. But you can also buy oat flour – I get mine from Thrive Market. You can also use quick oats in the place of rolled oats if that’s all you have on hand!
Every flavor is so tasty!
Muffins in the morning make everything better, here are a few more for you to try:
Pin the image below to save this Oatmeal Breakfast Muffins recipe for later!
- 1 ½ cups Old Fashioned Rolled Oats
- ¾ cup oat flour
- 2 tablespoons flax meal (ground flax seeds)
- 1 tablespoon chia seeds
- 1 teaspoon baking powder
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1 cup applesauce
- 3/4 cup dairy free milk
- 1/4 cup maple syrup
- 1 large egg
- 1 teaspoon vanilla extract
- Preheat the oven to 350 degrees. Line a muffin pan with paper liners.
- Combine all ingredients in a bowl and stir until well combined.
- Scoop evenly into 12 muffin tins.
- Bake for 30 minutes.
- Apple Cinnamon: Add ½ cup finely chopped apples + an additional 1 tsp cinnamon
- Peanut Butter Chocolate Chip: Add 3 tbsp peanut butter and ¼ cup mini chocolate chips
- Lemon Poppyseed: Add 2 tsp lemon zest and 2 tsp poppyseeds