Make these muffins

Last weYummy muffinsekend I discovered this amazing recipe for breakfast muffins.

They are easy to make, delicious, and when individually wrapped and placed in the fridge they are a great way to start the day.

A couple notes on them:

  1. It is okay if you don’t have maple syrup-just use sugar.
  2. I put chocolate chips and crasins in mine-and they are the perfect combo of tart and sweet.
Baked Oatmeal Cups from
Yields 9
A quick and easy breakfast using Quaker Instant Oatmeal
  1. 5 packets of Quaker Instant Oatmeal (equivalent of 2 cups – any oatmeal will work)
  2. 1 tsp baking powder
  3. 1/2 teaspoon salt
  4. 1/2 cup of apple sauce or mashed banana (I used applesauce)
  5. 2 tsp pure vanilla extract
  6. 1 egg
  7. 1/4 cup pure maple syrup (Grade A)
  8. 1 1/2 tablespoons coconut oil (or melted butter)
  9. Optional for batter: nuts, finely chopped fruit, chocolate chips
  10. Toppings: Fruit, nuts, chocolate chips
  1. Preheat the oven to 375 degrees F. Line a standard cupcake pan with 9 cupcake liners.
  2. Combine oatmeal and other dry ingredients in a bowl (including nuts or chocolate chips if you’re using them)
  3. In a separate bowl whisk together maple syrup, banana/applesauce, egg, melted coconut oil and vanilla
  4. Pour the wet mixture into the dry mixture and stir to combine.
  5. Spoon the mixture into the prepared tin, leaving some space for each cake to rise.
  6. Place any toppings of nuts, fruit or chocolate chips on top.
  7. Bake for 20-25 minutes or until set and wet ingredients are fully absorbed.
  8. These can be stored in the refrigerator. Eat warm, chilled or at room temperature.

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