I wanted to share a healthier oat muffin recipe that I’ve saved and used many times. These are muffins that I make in batches and freeze so my kids have a different breakfast every once in awhile instead of taking the usual cereal route.
You can find the base of the recipe here: Healthy Applesauce Oat Muffins. I’ve made them just as it is with no raisins and cranberries (our family doesn’t do well with dry fruits) and it’s a favorite. The thing I like about this recipe is that it has more oats than flour and less sugar than most recipes. Always a plus!
The picture I took is the same muffin recipe but using banana puree instead of applesauce and it was delish. I added a few chocolate chips to it too that I had on hand and it is heavenly.
Here are my thoughts:
- Use coconut oil instead of canola or vegetable oil unless you detest the taste of it.
- It’s light and moist with the addition of oil but you can always omit the oil, it just makes for a slightly denser muffin.
- You can always substitute honey for the sugar.
- Play with the ratio of oats and flour. One thing that I’ve tried is using oat flour to decrease the wheat flour. Sometimes it makes it more gooey than fluffy.
Enjoy!
