Delicious Breakfast Oatmeal Muffins

Delicious Breakfast Oatmeal Muffins

GF Rolled Oats Muffins GF Rolled Oats Muffins GF Rolled Oats MuffinsGF Rolled Oats Muffins GF Rolled Oats Muffins GF Rolled Oats Muffins

Healthy Breakfast choices can sometimes be hard to find. This is an excellent breakfast that you can make ahead of time, its Gluten Free and Dairy Free.  You can also store these in the freezer to make a quick breakfast when needed. Which is a huge help for me especially for my little toddler. Some mornings I don’t have enough time to make breakfast before she wakes up so I just pull 2 muffins out of the freezer. Warm them up and throw in some fruits and maple syrup and its ready to go. My mom actually found this recipe a while ago and when she made them, she brought me some to try. I really enjoyed them and decided to hop on the band wagon and make some too! You can change the recipe up based on your preferences but overall it’s very easy to make.


Gluten Free Dairy Free Oatmeal Muffins
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  1. 5 Cups Gluten Free Rolled Oats
  2. 1/4 cup Flaxseed Meal
  3. 1/2 cup Honey
  4. 2 1/2 cups Apple Sauce
  5. 1 Banana mashed
  6. 1 Tablespoon ground Cinnamon
  7. 1 teaspoon vanilla
  8. 3 teaspoons Baking Powder
  9. 1 teaspoon salt
  10. 2 3/4 cup Nut Milk or Coconut Milk (I used Almond Milk)
  11. **You can add in nuts, seeds, fresh fruit, frozen fruit, or even dried fruit just toss it right into the batter and save some for the toppings** I used Walnuts, Dried Coconut, and Pumpkin Seeds
  1. 1. Preheat oven to 350 degrees
  2. 2. Mix in the Applesauce, Bananas, Vanilla, and Honey in a bowl then add in the dry ingredients
  3. 3. Mix together fairly well then slowly pour in your milk and stir until everything is mixed together *add in nuts, seeds, fresh fruit, frozen fruit, or dried fruit and mix
  4. 4. In a regular cupcake pan with cupcake liners (if you don't have any you can grease the pan with olive oil) pour the mixture into each individual cup and fill them up to the top
  5. 5. Add your toppings of choice and bake for about 30 minutes or until a toothpick comes out clean.
  6. You can freeze them for later or keep a bag in the fridge for a couple days. They can be eaten plain or my 2 favorite options are eating them with fresh fruit or cutting up the muffin in small pieces adding some almond milk and pecans then serving it warm. The options are endless! Like I said these are great for kids too!
  1. Sprouting Healthy Habits .
Sprouting Healthy Habits



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  1. Pingback: Healthy school lunch ideas-Back to school - Sprouting Healthy Habits

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