Oatmeal Muffins

May 24, 2013

A favorite in my family, these can be frozen and reheated individually for delicious, quick, and easy breakfasts.

1 banana
2 eggs
1 teaspoon vanilla extract
1 teaspoon almond extract
1/4 cup honey
1/4 cup brown sugar
2 cups applesauce
5 cups old fashioned oats
1 tablespoon cinnamon
3 teaspoons baking powder
1 teaspoon salt
2 3/4 cups milk (I prefer unsweetened almond coconut milk for more flavor)

Preheat oven to 350. Prepare muffin tins with paper liners or spray with oil. In a large mixing bowl, mash the banana. Add eggs and extracts; beat with whisk. Add honey, brown sugar, and applesauce; whisk until combined. In a separate bowl, mix together oats, cinnamon, baking powder, and salt. Add to the banana mixture and mix thoroughly. Add the milk and stir until combined. Spoon into muffin pans, filling all the way to the top- these will not rise much. Bake for 30 minutes or until toothpick comes out clean. Can be eaten warm or cool. I prefer mine warm with a dab of coconut oil.

Nutritions

Calories
188

Sodium
124mg
5% DV

Fat
2g
4% DV

Protein
6g
13% DV

Carbs
34g
11% DV

Fiber
4g
18% DV

Breakfast Baked