This muffin tastes like a hearty bowl of breakfast oatmeal in muffin form.
We recently put out a call for a healthy (non-banana) muffin from our social media followers.
Tzippora reached out with this recipe she created for her husband. He has celiac disease and she wanted to create a grab and go breakfast that’s healthy and delicious. The fact that her kids love them, too, means they’re a universal winner.
We tested the recipe and agree – this is one to share with all of you!
Choose any muffin toppings you like. Blueberries add fiber (frozen is fine),
almonds add crunch, and chocolate chips add kid appeal.
Gluten Free Breakfast Muffin
Serves: 16
Ingredients
- 1 cup egg whites (we measured that as the whites from 7 xl eggs)
- 2 eggs
- 3 cups old fashioned or shredded oats
- 1 cup applesauce
- 2 Tbsp. baking powder
- 1 tsp cinnamon
- 1 tsp vanilla extract
- ½ cup almond milk
- ½ to ¾ cup maple syrup depending on sweetness preference, optional if you don’t want any sweetness at all
Toppings/Mix-Ins:
- Choose any muffin toppings you like. Blueberries add fiber (frozen is fine), almonds add crunch, chocolate chips add kid appeal. Change things up and use whatever you like!
Instructions
- Preheat oven to 350⁰F. Line a muffin tin with paper muffin liners.
- Combine all ingredients in a blender and blend until combined. Don’t over-blend.
- Add batter to prepared muffin pan. Bake for 25 minutes.
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