September 27, 2014

Oatmeal Breakfast Muffins

I am not a fan of oatmeal. In fact, I kind of hate it. Something about the texture just gets to me, which is sad because its such an easy go-to breakfast idea. So instead, I made these oatmeal breakfast muffins. They're great for when I'm running late to my 9am and need something to grab something fast on my way out the door. Plus they're completely customizable so you can make them exactly how you want them!

Here's what you'll need:

  • 2 Eggs $0.49
  • 1/4 Cup Canola Oil $0.23 
  • 1 Cup Brown Sugar $0.42 
  • 1/2 Cup Unsweetened Applesauce $0.25
  • 1 1/2 Cups Fat Free Milk $0.48     *You can use any milk you want (soy, almond, 2%, etc)
  • 1/2 Teaspoon Salt $0
  • 1 Tablespoon Cinnamon $0.19 
  • 3 Cups Old Fashioned Oats $0.52 
  • 2 Teaspoons Baking Powder $0.08 
  • Your Favorite Toppings! 

Serving Size: 1 Muffin
Total Servings: 16
Price Per Serving:  $0.15
Nutrition (per serving):
      Calories: 162
      Carbs: 26 g
      Fat: 5 g
      Protein: 4 g

**Price and Nutrition calculated for 1 plain muffin

Preheat your oven to 350 degrees, then line a muffin tin with muffin liners. If you're not using muffin liners then spray your muffin tin with plenty of non-stick spray.

In a mixing bowl, combine the canola oil, brown sugar, and eggs. Make sure to pack your brown sugar, which basically means to press it down in to your measuring cup so its really compact. Mix it together really well until all of the sugar lumps are gone. 

Next, mix in the applesauce, milk, and cinnamon. If you're like me, then the cinnamon is going to end up all over the sides of the bowl, so do your best to scrape down the sides and combine everything. 

Then, mix in the baking powder and oats. 

Pour 1/4 cup of the oat mixture into each muffin tin. 

At this point you can top each muffin with whatever you want! I added dark chocolate chips and pecans. Other good topping could be cranberries, blueberries, almonds, or coconut flakes.  Using the back of a spoon or your finger, press each topping into the muffin so it floats right at the top. 

Bake in the oven for 30 minutes

Let them cool for at least 10 minutes before eating. Store in an airtight container or freeze to eat them later. Pop one in the microwave for 20 seconds and its ready to eat! 

Happy Cooking!

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