If you ask Hudson, he would tell you that we have been eating cupcakes for breakfast this week, and that is fine by me! Now three weeks into kindergarten, we (meaning me) might actually be getting used to this new schedule which has dramatically slashed our morning chill time. Less time calls for healthy breakfast options that are appealing and easy to eat on the fly. This baked oatmeal muffin is exactly that and even better, it is just as appealing to us parents as you only need one bowl and a few ingredients. You might even have enough left over to freeze. Fiber rich oats are a family favorite but they are hard to eat on the run which is one of the many reasons I created these muffins. Portable, delicious and balanced from a nutrition standpoint, the addition of eggs and cashew butter provides satisfying protein and healthy fats that can often be missing in a bowl of oats. Plus, the chocolate makes them feel like a treat though the overall sugar content in extremely low at a mere 1/4 cup of real maple syrup. Well rounded nutritionally, these easy to bake muffins…I mean cupcakes…are going to be a new family favorite. They sure are in our house.
For more morning “cake” inspiration, try these recipes:
- 2 eggs
- 1/2 cup cashew butter (or another nut butter)
- 1/4 cup real maple syrup
- ½ cup applesauce
- 1 1/4 cups unsweetened almond milk or cows milk
- 2 tsp. vanilla extract
- ½ tsp. salt
- 1 tbsp. ground cinnamon
- 3 cups instant oats
- 2 tsp. baking powder
- 1/2 cup dark chocolate chips
- Pre-heat over to 375.
- In a large bowl, whisk the eggs, cashew butter, maple syrup, applesauce, milk and vanilla extract. Add the oats, salt, cinnamon and baking powder. Stir to combine.
- Fold in the chocolate chips. Allow the batter to sit for 5 minutes so that the oats can absorb some of the moisture.
- Divide the batter evenly between 12, lined, regular muffins tins. Bake for 25-30 minutes.