As kids and parents alike are getting back into the morning grove, there is a need for fast, satisfying breakfasts that will not disappoint! Oatmeal is a fantastic breakfast option because it supplies fiber to keep you full, B vitamins for energy, and has been shown to help stabilize blood sugars to reduce cravings. These 100% whole grain muffins have all the flavors and goodness of a warm bowl of oats, but are portable and quickly heated for a breakfast (or snack) on the run.

Almost every week our family makes a muffin recipe and stores in the frig as a part of our mealtime prep to save us time and energy during the week. As convenient and delicious as muffins can be, it is unfortunate that practically every store bought muffin in grocery stores and bakeries are packed with sugar, refined flours, preservatives and ingredients you cannot pronounce.

The good news is that this recipe is super simple to make with ingredients already in your pantry and frig. These muffins are gluten free and have absolutely NO refined flours or sugars! Additionally, they don’t have high price specialty flours (almond, coconut, etc). The oats and apples give the muffins a great fiber boost for heart and GI health, but what I love about fiber is that it keeps me satisfied and full! No tummies growling before meal time!

Apples come into season early fall so this is the perfect recipe to highlight your favorite variety. The sweet bits of apple add great texture- there is no need to peel. The apple and bananas sweeten the batter along with a touch of honey, but the honey can be left out altogether or replaced with a substitute like stevia.

Quick and easy… Made with real foods… Satisfying… Kid friendly… Delicious… Go get cooking!

Apple Cinnamon Oatmeal Muffins

INGREDIENTS

2 cup old fashioned oats

1 tbsp ground cinnamon

3/4 tsp baking powder

1/4 tsp kosher salt

2 medium bananas, very ripe

1/3 cup creamy almond butter (or peanut butter)

1 cup 1% or low fat milk

1 tsp vanilla extract

1/2 tbsp (or more) honey, optional (or sweetener of choice)

1 large apple with skin, diced small

DIRECTIONS

Pre-heat oven to 350 degrees.
Combine all dry ingredients in a medium bowl. In another medium bowl, mash banana and then add almond butter, milk, vanilla, honey/sweetener and diced apple. Combine wet with the dry and mix well.
Scoop batter into greased muffin tin (or greased muffin papers), filling each almost to the top.
Bake for 25-30 minutes or until toothpick comes out clean.

ADDITIONAL TIPS

The apple can be replaced with ½ cup of dried fruit (raisins or cranberries) but this will slightly alter the nutrition information for the recipe, increasing the calories, carbs, and sugar.
Any good baking apple can be used in this recipe. I used Pink Lady but other good options are Jonagold or Jonathan varieties.
Top the muffins with chopped nuts like walnuts or pecans for added crunch.
Refrigerate the muffins for 3-4 days in airtight container or freeze for several weeks, if wrapped well to keep out air. To reheat muffin, place in oven or toaster oven for about 5 minutes. To reheat, microwave for 10-20 seconds.

NUTRITION

133 Calories

5g Fat

0.5g Saturated Fat

1mg Cholesterol

64mg Sodium

176mg Potassium

20g Carbohydrate

3g Fiber

7g Sugar

4g Protein

This is the perfect recipe to cook with your kids! Let them smash the banana, measure, mix and fill the muffin tins (it is even OK if they want to lick the bowl since there is no egg!). Talk to them about eating nourishing foods that give our bodies energy and help us feel great! Enjoy a few minutes of intentional nurturing and fun in your kitchen!

TRUTH: Start children off on the way they should go, and even when they are old they will not turn from it. –Proverbs 22:6 (NIV)