Apple Cinnamon Oatmeal Muffin Recipe | Grab n' Go Breakfast
Watch how to make these delicious muffins for an easy grab 'n go breakfast!
Ingredients:
2 cups instant oatmeal *
1 cup milk
1 cup brown sugar
1 cup canola oil
1 tsp baking soda
1 tsp salt
2 tsp baking powder
2 cups flour
Instructions:
Mix well. Stir in blueberries, raisins, raspberries, chocolate chips, or apples. Applesauce can be used as a substitute for the oil. Bake at 400º F until golden, which is approximately 15 minutes.
Yield: 24 muffins
* For this particular recipe, I used apple cinnamon oatmeal
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If you have 1 cup of oats, make this recipe in just 5 minutes! Perfect for breakfast
If you have 1 cup of oats, make this recipe in just 5 minutes! Perfect for breakfast
Ingredients:
Quick oats 1cup(100g)
Milk 2/3cup(158ml)
Ripe banana 2
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Healthy Oatmeal & Apple Muffins Recipe
Healthy, quick, and easy to make apple oatmeal muffins recipe.
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Makes 12 muffins
Ingredients:
3 cups (270g) rolled oats
1 teaspoon cinnamon
2 teaspoons baking powder
1/4 teaspoon salt
1 cup (240ml) milk
2 eggs
1 cup (255g) unsweetened applesauce
3 tablespoons (60g) honey or maple syrup
1 teaspoon vanilla extract
1/2 cup (60g) dried cranberries – optional
Directions:
1. Preheat oven to 360F (180C).
2. In a large bowl, stir oats, baking powder, cinnamon and salt. Set aside.
3. In separate bowl whisk eggs, milk, honey, applesauce and vanilla.
4. Combine dry ingredients with wet ingredients. Mix until combined. Add cranberries or other additions that you like and mix.
5. Divide the batter evenly between 12 greased muffin cups or put paper muffin cups into muffin tin (optional) and spry the paper muffin cups with cooking oil.
6. Bake for 25-30 minutes or until golden.
7. Let cool before releasing from the tin.
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BAKED BLUEBERRY LEMON OATMEAL MUFFIN CUPS | easy healthy breakfast idea
These Baked Blueberry Lemon Oatmeal Cup Muffins make the perfect grab-n-go breakfast, pre-or-post workout snack, and are also delicious with a cup of coffee in the afternoon.
Think of them as a muffin on a mission! They are 100% free of refined flours and sugars, so they promise to keep you feel energized and satisfied for hours.
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BAKED BLUEBERRY LEMON OATMEAL CUP RECIPE
3 cups rolled oats
1/2 teaspoon kosher salt
1 teaspoon baking powder
1 cup unsweetened vanilla almond milk
1 cup plain greek yogurt (or apple sauce)*
2 pastured eggs, beaten
2 teaspoon lemon zest
1 tablespoon lemon juice
1/4 + 2 tablespoons monk fruit**
3/4 cup blueberries
1/4 cup sliced almonds
Preheat over to 350 degrees F.
Spray a 12-cup muffin tin with cooking spray or coat with coconut oil or butter to ensure nothing sticks.
In a large bowl combine oats, salt and baking powder and gently toss together.
Next, mix in milk, greek yogurt, eggs, lemon zest, lemon juice and monk fruit and stir together until everything is incorporated and you have a rich, thick batter.
Add in the blueberries and almonds and stir until just combined.
Evenly divide the oat mixture between all 12 muffin cups and pop in the oven for 25-30 minutes or until the muffins are set through and lightly golden brown on the top.
Cool completely before removing muffins from the pan and enjoy!
I like to store these muffins in an airtight container in the fridge where they will happily last up to one week.
To reheat the muffins, you can slice them in half and place them in the toaster oven or pop them in the microwave for 20-40 seconds.
*You can sub in applesauce or mashed banana for the milk dairy, if you want to keep the oat cups gluten free.
**Monk fruit is a plant-derived, calorie free sweetener. This is the one I am using. If you prefer, you can sub in coconut sugar (or really any granted sugar) in it’s place.
NUTRIENTS PER SERVING: Calories 129 | Total Fat 3.2g | Saturated Fat 0.3g | Cholesterol 1mg | Sodium: 142mg | Carbohydrate 19.1g | Dietary Fiber 3.1g | Sugars 2.1g | Protein 6.2g
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Baked Apple Oatmeal Cups | Easy + Healthy Muffins
These easy + healthy Baked Apple Oatmeal Cups make a delicious grab-and-go seasonal breakfast. Think apple pie mixed with oats baked into a yummy muffin. I also love adding them to my meal prep because then I can make them ahead and have them ready for a busy morning or I can pop them into lunch boxes as a kid-friendly afternoon snack.
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BAKED APPLE OATMEAL CUPS RECIPE
3 cups old-fashioned rolled oats
1 teaspoon baking powder
1/2 teaspoon cinnamon
1 cup organic buttermilk (you can sub any milk you prefer)
2 eggs, beaten
1/2 cup applesauce (I used cinnamon applesauce)
1 large apple, chopped (1 heaping cup)
1/4 cup raisins
Preheat oven to 350ºF. Spray a 12-count muffin pan with non-stick cooking spray or coat with coconut oil and set aside.
In a large bowl combine oats, baking powder, cinnamon, buttermilk, eggs, and applesauce. Mix together until everything is well incorporated.
Add in chopped apple and raisins and gently toss until they are evenly distributed throughout the batter.
Divide batter amongst all 12 muffin cups and pop in the oven for 25-30 minutes or until they have set through and are golden brown on top.
Cool and enjoy.
*I like to store these in an airtight container and keep them in the fridge. They will last a good week stored this way.
Nutrients per cup: Calories: 123; Total Fat: 3g; Saturated Fat: 0.9g; Cholesterol: 33mg; Sodium: 77mg Carbohydrate: 20.9g; Dietary Fiber: 2.8g; Sugars: 6g; Protein: 4.2g
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CARROT CAKE OATMEAL MUFFIN CUPS | easy nutritious recipe
Baked Carrot Cake Oatmeal Muffin Cups are an easy, nutritious recipe perfect for a busy grab-n-go morning. Try Quaker Oats Today! This video is sponsored by Quaker Oats.
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TIMESTAMPS
0:00 Intro
0:35 Getting started
0:56 Adding wet ingredients
1:42 Adding dry ingredients + making oat flour
2:40 Adding add-ins + prepping carrots
3:09 Filling muffin cups with batter + baking muffins
3:24 Making muffin glaze + zesting an orange
4:57 Letiing muffins cool + glaze the muffins
5:28 Storing your muffins
5:47 Outro
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CARROT CAKE OATMEAL MUFFIN CUPS
1 cup unsweetened almond milk
.5 cup canned coconut milk
2 eggs
1/3 cup maple syrup
1 teaspoon vanilla extract
1 cup oat flour
2 cup rolled oats
1.5 teaspoon cinnamon
1 teaspoon baking powder
.5 teaspoon sea salt
1 cup shredded carrots
1/2 cup raisins
1/2 cup walnuts
CREAM CHEESE ICING (*optional)
6 tablespoons dairy-free cream cheese (you can use any type of cream cheese if not dairy-free)
2 tablespoons powdered sugar (choose a monk fruit option to cut back on sugar)
1/2 teaspoon vanilla extract
2-3 teaspoons almond milk or coconut milk
1/2 teaspoon orange zest
INSTRUCTIONS
Preheat the oven to 350 degrees F. Line a muffin pan with muffin liners and spray each one with nonstick cooking spray to prevent oatmeal cups from sticking.
In a large bowl, mix together the almond milk, coconut milk, eggs, maple syrup, and vanilla extract until smooth and well combined.
Next stir in dry ingredients: oat flour, rolled oats, baking powder, cinnamon, and salt; stir well to combine. Fold in shredded carrots, raisins, and walnuts.
Evenly distribute the oatmeal batter between muffin liners and bake for 25-30 minutes or until oatmeal cups are fragrant, golden brown, and set.
Cream Cheese Glaze
In a small bowl, mix together the cream cheese, powdered sugar, vanilla extract, almond milk and orange zest.
Scoop glaze into a small ziplock bag and seal. Cut a tiny hole in the corner of the bag. Once the muffins have cooled, pipe the icing over the oatmeal cups.
NUTRITION
Serving: 1muffin | Calories: 240kcal | Carbohydrates: 31g | Protein: 6g | Fat: 11g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 35mg | Sodium: 173mg | Potassium: 327mg | Fiber: 3g | Sugar: 8g | Vitamin A: 1921IU | Vitamin C: 1mg | Calcium: 103mg | Iron: 2mg
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#oatmealmuffincups #healthycarrotcake #oatmealrecipes