{Nourish} Chocolate Chip Cashew Butter Oatmeal Muffins
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:
One Bowl Banana Chocolate Chip Muffins
Wild Blueberry, Lemon Hazelnut Cake
Chocolate Cashew Butter Zucchini Muffins
Spice Blueberry, Oat and Quinoa Breakfast Bars
- 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.
Looks delish!
Thanks, Amy!
I love a grab and go, no-work breakfast that tastes like dessert! These sound delicious and I love that they’re healthy, too.
Thanks, Danielle! I agree 🙂
These look lovely! Do you buy cashew butter to use in these, or do you make your own?
Thanks, Chrissy! Typically I buy my nut butters (to save myself time) and I look for the best brands with the least amount of ingredients. Either one works here! 🙂
These look so lovely! Love the idea of adding cashew butter (my fav!)
Thanks, Jamie! One of my faves too 🙂
These sound delicious!
They are! 😉
Chocolate chip muffins are the best! I love yours with cashew butter!
Thank you!! 🙂
These sound incredible!! Love the wholesome ingredients 🙂
Thank you Lauren!
I love chocolate chip muffins! I love the nut butter in here, I think cashew or almond would be amazing!
Agreed! Thanks, Kaleigh!
These “cupcakes” look delicious! Love the addition of cashew butter.
😉 Cupcakes for breakfast – yay!
Katie, these look heavenly! Love that there’s nut butter in here too! Yum!!
Thanks, Shannon!
Love that oats are so versatile and this recipe looks simply delicious and jam packed with goodness. Thanks Katie!
Thanks, Shahzadi! I agree, oats can be used in SO many ways. Pretty happy about this one 🙂
I love oatmeal muffins. And having breakfast or snack foods ready in advance is key to managing a crazy schedule!
Hi Melanie, I totally agree! Love grab-n-go healthy foods!
Can’t wait to try this recipe out! Would you use peanut butter? (since peanuts aren’t nuts I wanted to check…) Thanks!
Hi Andrea! Thanks for stopping by 🙂 You can substitute peanut butter, or any nut butter, that you like. Enjoy!!