Breakfast is such an important meal for everyone. It’s been more relaxed for us lately due to the quarantine, but when school restarts, it’s going to get crazy in my house. With two kids in two different schools that are miles apart and me rushing to make sure both are on time. Yeah, I can imagine how smooth that is going to be!
I’m armed though. One of my favorite on the go recipes for breakfast are Breakfast Oat Muffins. They’re:
- Great for on the go to school or work
- One batch will last you 1-2 weeks in the fridge
- Easy to make ahead
I actually first tried this recipe as a morning snack for the girls and quickly realized, these work great for breakfast too. Even when we were in preschool, getting out of the house and making it to school on time was a challenge; the girls want to put on and do everything by themselves. These are perfect for my independent little girls to eat on the way as we rush out of the house.
I love this recipe because you can use the base batter mixture and customize it with any add-ins you want. For this batch, I did a third with chocolate chips (this has to be a standard), a third with cherries, and a third with blueberries. Fresh or frozen blueberries and even nuts are perfect to play around with the extras.
What add-ins will you use?
From my kitchen to yours, I hope your family enjoys this healthy breakfast muffin!
Breakfast Oat Muffins
Storage: These muffins freeze well up to 2 months. They last about 1-2 week in the fridge. Warm up for 30 seconds when you pull them out of the fridge or thaw them from the freezer to have a warm breakfast muffin!
1 c mashed bananas, preferably ripe ones
1 large egg
2 Tbsp Flaxseed
3 c rolled old fashioned oat
1 tsp baking soda
2 tsp ground cinnamon
1 tsp ground nutmeg
1/4 tsp salt
2 tsp vanilla extract
1/4 c oil
1 c milk
1/4 c honey or any sweetener you choose, i.e. agave
2 Tbsp brown sugar
¼ c chocolate chips
¼ c blueberries
¼ c cherries, chopped
1. Preheat oven to 350F and grease muffin tin with cooking spray
2. Combine oats, baking soda, cinnamon, nutmeg, salt, flaxseed and set aside.
3. In another bowl, combine bananas, eggs and brown sugar. Add in milk, honey, and oil and mix well. Add in vanilla extract.
4. Slowly add wet ingredients to the dry ingredients and mix well.
5. Fill muffin tin 3/4 with batter. Add in your desired toppings and mix gently with a fork to incorporate with all of the batter.
6. Bake for 20-25 minutes until golden brown and a toothpick or fork comes out clean.