Healthy Oatmeal Breakfast Muffins

Email this to someoneShare on Facebook4Tweet about this on Twitter0Share on Google+0Share on TumblrShare on StumbleUpon5

This quarter I have had the longest days ever at school & work. Bringing some snacks with me keeps me going throughout the day. I finished off my last dark chocolate bar from Trader Joe’s at work tonight, so I had to make some more snacks to bring tomorrow. I have never been a very good “morning person” and lately I have even been running out of time to eat breakfast before I have to run to catch the shuttle to school. Tonight I made some of these low fat oatmeal breakfast muffins to bring with me to school tomorrow morning. I can’t wait to eat one with my coffee :) They are made with 50% whole wheat flour and applesauce, with NO BUTTER OR OIL. I try to balance sinful recipes with healthier ones, and lately I have been making too many recipes that have a lot of butter or fat eeek. I love this recipe because you can add so much variation to it: raisins, nuts, spices, chocolate, peanut butter, and the list goes on! Note: If you overbake these muffins, they will come out dry. There is a fine balance between under and overbaking, which you will perfect with practice!

5.0 from 1 reviews
Healthy Oatmeal Breakfast Muffins
 
Prep time
Cook time
Total
 
Type: Breakfast
Serves: 6
Ingredients
  • 1 cup rolled oats
  • 1 cup milk
  • 1 cup white whole wheat flour (or 50/50 white & wheat flour)
  • ½ cup brown sugar, packed
  • ½ cup unsweetened applesauce
  • 2 egg whites
  • 1 tsp cinnamon
  • Pinch of nutmeg
  • ½ tsp vanilla extract
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ¼ tsp salt
  • ½ cup semi-sweet chocolate chips
  • 2 tbsp chopped walnuts (optional)
Instructions
  1. Add oats and milk to a large bowl and let stand 30 minutes.
  2. Preheat oven to 400 degrees F.
  3. Combine the rest of the ingredients except chocolate chips and walnuts and stir with a wooden spoon until well blended (~50 stirs).
  4. Stir in chocolate chips and walnuts.
  5. Lightly grease a muffin pan and scoop batter in until ⅔ full. Sprinkle oats on top.
  6. Bake for 20 minutes (tops should be golden brown).
  7. Immediately transfer to a cooling rack and let cool before serving.
  8. Serve with coffee or a glass of cold milk.
Makes 6 large muffins or 10 medium

 
Get your own large muffin pan:

This post is sponsored by:

3 thoughts on “Healthy Oatmeal Breakfast Muffins

  1. i hope to try this soon but if anyone had a problem please let me know so i wont make it

Leave a Comment:

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>

Rate this recipe: