Happy Friday! My toddler and I whipped these muffins up earlier this week, and they were a huge hit… tasty, healthy, perfect for a quick breakfast or snack, and they store great too. Remember my tips to make Sunday mornings easier? These would be perfect for breakfast. 😉 Make up a batch of these and enjoy all weekend long!
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Baked Oatmeal Muffins
*Original recipe found over at The Wholesome Dish blog, but my tweaked recipe is below.
2 eggs
1/4 cup oil
1/2 cup brown sugar
1/2 cup applesauce
1.5 cups milk
2 tsp vanilla extract
pinch of salt
1 TB cinnamon
3 cups old fashioned rolled oats
2 tsp baking powder
optional for toppings: dried berries, raisins, apple pieces, nuts, etc. (i did a mixture of dried cherries, blueberries, raisins, and cranberries)
-Preheat oven to 350 degrees and line a muffin tin with muffin liners.
-Mix oil, sugar, and eggs until sugar is dissolved.Add in remaining ingredients and stir until mixed well.
-Spoon into muffin tins, filling each muffin about 2/3 full. Add the toppings on top, and push them into the batter a little bit with a fork.
-Bake at 350 for 30 minutes. Once finished baking, let them cool several minutes before serving (they’re less crumbly this way, and the liner peels off much easier).
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