What: Deliciously and healthy Oatmeal Muffins your kids will crave.
When: Have cabin-fever from the holiday break? Baking with your kids is a great way to engage them as you teach healthy eating habits and discourage straight up junk food. These Muffins make a great on-the-go breakfast you can feel good about on those super rushed days.
Why: We’re not a gluten-free household but we are huge fans of Oatmeal, so this is a win win. To make these gluten free, you can simply purchase Gluten Free
Oats instead of regular. Another reason we love these is that all told, this recipe is quite healthy yet naturally sweet enough to appeal to your little ones and the adults in your home alike.
How: These are so fast to make, proving once again that there’s absolutely no need to buy a mix. Customize them with Nuts and Fruits to your liking (about a half cup of Nt or Fruit per recipe should be enough).
The Best Healthy Oatmeal Cranberry Muffins
Yield: 12 Muffins that are Gluten Free Optional, Oil Optional, No Flour, No Sugar and very customizable!
Lightly adapted from Brendid.com
2.5 Cups Whole Rolled Oats (Optionally Gluten Free Oats), toasted in the oven or toaster for about 5 minutes
2 Large Ripe Bananas
1/3 Cup Apple Sauce
2 Eggs, lightly beaten
3/4 Cup 2% Milk
1/3 Cup Honey
1/4 Cup Coconut Oil (Optional) but improves texture and moistness
2 teaspoons High Quality Vanilla Extract
1 teaspoon Cinnamon
1 teaspoon Pumpkin Pie Spice
2 teaspoons Baking Powder
1/2 teaspoon Baking Soda
1/2 teaspoon Salt
1/2 Cup Dried Cranberries, briefly soaked in water
Equipment: Muffin Tin, Muffin Cups, Food Processor/Grinder to grind Oats
Preheat Oven to 350 with a rack in the middle.
Separate out 1.5 Cups of the Rolled Oats and grind them to a fine flour. Add to a large bowl.
Now measure off another 1/2 Cup Rolled Oats from the un-ground remainder and add that the bowl. Set aside the last 1/2 Cup whole Oats for the end.
To the bowl add all the rest of the dry ingredients and whisk well.
In a second bowl, mash the Banana really well with a potato masher until no chunks remain, add Apple Sauce, Eggs, Milk, Coconut Oil, Honey and Vanilla Extract. Combine.
Pour wet ingredients over dry ingredients and stir gently. Add the Cranberries and stir again. Allow to sit five minutes so the Oats are soaked through.
Pour into muffin cups and top with remaining Whole Rolled Oats.
Bake for 20 Minutes or until a pick inserted in the middle comes out clean. Cool and enjoy! Great with a smear of Coconut Butter on top.