Apple Cinnamon Oatmeal Breakfast Muffins

Muffins can be a great source of nutrition if made properly.  So often, when you’re at a coffee shop or a bakery, the muffins they sell are actually loaded with sugar, flour and fat.  They make them sound healthy by putting fruit and nuts in them, which definitely makes them more healthy, but the base of the muffin is anything but.  The base is usually more like a cake and we all know eating cake regularly isn’t what we promote in Move Daily!  So we went on the hunt to create a muffin that is healthier and could even be used as a quick, grab-and-go snack.  This muffin is almost like a bowl of oatmeal in a muffin cup, so it’s really good and hearty.  To sweeten the recipe we used bananas, unsweetened applesauce and honey.  I only put 2 tablespoons of honey, so if you did want the muffin to be a bit sweeter, you could try adding more honey.

I chose apple cinnamon, because I like it, but you could put blueberries and lemon instead or raspberries and blackberries.  Your options are many!

I use parchment paper cupcake liners because when you take the muffin out, you get all the muffin!  None of it is left on the regular paper liner or pan, which is just great!

This muffin is most delicious fresh out of the oven or warmed up!

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Apple Cinnamon Oatmeal Breakfast Muffins

A low sugar fruit filled breakfast muffin

Course Breakfast, Snack

Cuisine American

Keyword apple, Banana, breakfast, fruit, muffin, oatmeal, oats

Ingredients

• 2 cups large flake oats 1 cup pulsed into oat flour consistency
• 1 cup 1 % buttermilk or plain yogurt
• 1/2 cup unsweetened apple sauce
• 1 medium banana, smashed
• 1 egg
• 3 tbsp coconut oil, melted but not hot
• 1 tbsp cinnamon
• 1 pinch allspice
• 1 3/4 tsp baking soda
• 1/4 cup wheat flour
• 1 tbsp ground flax seed
• 1/2 tsp kosher salt
• 1 apple, peeled and chopped

Instructions

1. Mix together 1 cup of large flake oats with the buttermilk and set aside. You could even do this the night before. Allow oats to soak up the liquid.

2. Mix dry ingredients together in a big bowl including the chopped apple.

3. Mix wet ingredients together including the banana. Add the buttermilk/oats mixture to the wet ingredients.

4. Mix together the wet ingredients with the dry. Gently mix together - don't overmix.

5. Use muffins liners or cups. Scoop mixture into 12 cups. Bake for 20-25 minutes at 350F. Be sure to preheat the oven. Muffins should be springy to the touch when done.