These Oatmeal muffins will start your day off the right way! They are perfect snack or treat for toddlers and kids or an easy grab and go breakfast option!
With kids going back to school, mornings once again can get hectic. As a teacher, I know from experience that it takes a solid month to get back into the swing of things and re-establish a good routine.
Trying to prepare a nutritious, yet quick and simple, breakfast while getting those kiddies (or yourself!) ready for the day can be a challenge. Why not make your mornings easier with these yummy oatmeal muffins?! Your kids will love them, you will love them, and you’ll have one less thing to stress about!
These Oatmeal Muffins are made using Quaker Instant Oatmeal. The mixture takes 5 minutes to whip up and then 20 minutes to bake. This recipe yields 9 servings but you could easily double it. I suggest making a batch on Sunday so that you can grab and go the rest of the week.
My favorite thing about these is that you can switch up the toppings for each member of the family. I personally prefer them with bananas and cinnamon, my husband likes nuts baked in and strawberries on top and my infant son adores them with some blueberries.
Oh, and did I mention there’s no refined sugar or butter in these? That’s always a bonus in my books and makes them a “better-for-you” option than a lot of other quick breakfasts out there.
As you can probably tell, I baked my toppings in but you could always add them afterwards if you’d prefer. I also removed the cupcake liners about an hour after I removed them from the oven but you could leave them on – one less thing to have to do, right!?
- 5 packets of Quaker Instant Oatmeal equivalent of 2 cups – any oatmeal will work
- 1 teaspoon baking powder
- ½ teaspoon salt
- ½ cup of apple sauce or mashed banana I used applesauce
- 2 teaspoon pure vanilla extract
- 1 egg
- ¼ cup pure maple syrup Grade A
- 1 ½ tablespoons coconut oil or melted butter
- Optional for batter: nuts, finely chopped fruit, chocolate chips
- Toppings: Fruit, nuts, chocolate chips
- Preheat the oven to 375 degrees F. Line a standard cupcake pan with 9 cupcake liners.
- Combine oatmeal and other dry ingredients in a bowl (including nuts or chocolate chips if you’re using them)
- In a separate bowl whisk together maple syrup, banana/applesauce, egg, melted coconut oil and vanilla
- Pour the wet mixture into the dry mixture and stir to combine.
- Spoon the mixture into the prepared tin, leaving some space for each cake to rise.
- Place any toppings of nuts, fruit or chocolate chips on top.
- Bake for 20-25 minutes or until set and wet ingredients are fully absorbed.
- These can be stored in the refrigerator. Eat warm, chilled or at room temperature.