Wednesday, September 10, 2014

Cinnamon Oat Muffins


My toddler loves muffins, so I like to try new recipes fairly often. I try to feed him mostly healthy foods, so I love when I find a recipe I don't feel guilty about feeding him. I was happy when these not only were a hit with him, but everyone who tasted them. A nice breakfast addition or snack for everyone. I've already made these twice this week; they went quickly! I think these would freeze really well too, so I may double the recipe in the future. 

Cinnamon Oat Muffins
Yields 12 muffins

Ingredients 
1 1/2 cups quick oats
1 1/4 cups all- purpose flour
1/4 cup brown sugar
1 tsp baking powder
2/4 tsp baking soda
3/4 tsp ground cinnamon
1/4 tsp salt
1 cup unsweetened applesauce
1/4 cup honey
1/2 cup fat-free milk (I use almond milk)
3 tbsp coconut oil (or canola oil)
1 tsp vanilla extract
1 egg white

Cinnamon Streusel Topping 
1 tbs butter, melted
1/4 cup quick oats
1 tbs brown sugar
1/4 tsp ground cinnamon

Directions 
1. Preheat oven to 400 degrees F. Grease muffin tin or line with liners (I lightly spritz my liners with oil)
2. In a large bowl, mix the dry ingredients
3. In a medium bowl, mix the wet ingredients. Stir wet ingredients into dry ingredients until just combined.
4. Fill muffin tins or liners 3/4 full with batter
5. In a small bowl, combine topping ingredients and sprinkle evenly over each muffin
6. Bake 15-18 minutes, or until toothpick comes out clean

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