Healthy Breakfast Muffins

Muffins are a tricky thing in my mind. I like to THINK that muffins are generally healthy, but the majority of them that you buy at stores or restaurants are NOT. In fact, they usually have more calories than a donut.
My children have been on a muffin kick lately and we have made them several times a week for awhile. I’d love to say that I freeze some to reheat later, but they usually only last a day or two! I have a basic muffin recipe that I use, and then I generally add in whatever else I have lying around the house.

Healthy Breakfast Muffins
1 or 2 Bananas (start by smushing these up in the bowl)
1 1/2 C. Oats (instant or regular doesn’t matter)
1 1/4 C Whole Wheat Flour
1 tsp Cinnamon
1 tsp baking powder
1 tsp baking soda
1 C applesauce
1/2 C milk (almond when I have it)
1/2 C coconut sugar (brown sugar if I have to. You could also use maple syrup or agave nectar)
3 T Vegetable oil
1 Egg

Bake at 400 degrees for 20-22 minutes. I found that these work better when I grease the pan and don’t use cupcake liner papers. Use olive oil or olive oil spray and they should slide right out.

I will say that these muffins are pretty dense muffins. When I feel like it, I add in extra fix ins like cranberries or fresh berries. Sometimes I’ll cut up an apple and add that in also.

Each Muffin has about 225-250 calories so it would certainly be the main part of a meal. I usually pair this with an egg or yogurt for the kid’s breakfast. Because of the whole wheat flour and the oatmeal these muffins also take you to Fiber Town (it’s a good thing I promise).