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I love all things oatmeal, and I also am big on breakfast to go when I am on the go. I accidentally arrived on this healthful baked individual oatmeal cups formula after trying other recipes with banana, with pumpkin and such. However, my apple trees are loaded with tart apples so I devised this combination myself. I happened to have all these ingredients in my pantry and in my refrigerator so I test drove the recipe a few times to get it right.
I think it is gluten free but I am not an expert there at all. I eat everything with grains, with lactose, with sugar…I am easy to feed.
I make just six muffin cups at a time since our household has only two adults, but it would be easy to double the recipe for 12 muffins if you wish. If I have an early morning airplane ride or car trip, these are usually packed in my carry-with-me bag for a quick, filling breakfast.
Here you are, straight from my imagination to your stomach!
Oatmeal Apple Breakfast Muffins
Makes 6 Muffins
Ingredients:
- 1 ½ cups old fashioned oats (not quick cooking)
- ½ teaspoon aluminum free baking powder
- ¼ teaspoon ground cinnamon
- Pinch of salt
- ½ cup coconut milk or almond milk or buttermilk
- 1 large egg, beaten
- 1 Tbsp pure maple syrup
- ¼ cup applesauce (prepared is fine but I used my homemade sugar free applesauce)
- 1 cup peeled, diced apple (mine was green but any tart apple type is good)
- 2 Tbsp dried tart cherries
Instructions:
Preheat the oven (I actually use my toaster oven) to 350 and spray or grease a 6-cup nonstick muffin tin. If you only have a 12 cup muffin tin and are only making 6 muffins, just put some water in the empty spaces so it bakes evenly.
In a medium bowl combine the oats, baking powder, pinch of salt, dried cherries, apples, cinnamon and salt and set aside.
In a large measuring cup (4 cups) combine milk or buttermilk, egg,maple syrup, and applesauce, and whisk well. Add this to the dry ingredients and stir well to combine. I usually let the mixture sit on the counter for a few minutes so the oatmeal soaks up more liquid. Stir again.
Using a large ice cream scoop, divide the raw mixture between the six cupcake holders. Place into the oven and bake for 25 minutes or until a toothpick comes out clean.
Let the muffins cool for five minutes then carefully transfer to a rack and cool completely. I often keep a few of these in the fridge for five days but they also keep well, once cooled, for up to a month in an airtight freezer container.
PS: You can substitute fresh apricots, peaches, or pears for the apples if you like.
