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.
- 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
- 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!
- 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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Debby says
When do you add the toppings? before or after baking?
can I substitute soy milk for the almond milk? will it change the flavoring?
betweencarpools says
Hi. Add them before and any pareve milk works.
SRK says
Looks great! How many does it make?
betweencarpools says
We got 16 muffins, thank you for asking!
RL says
Thanks for adding! Had the same question!
RW says
Can regular dairy milk be used instead?
betweencarpools says
Yes, any type of milk.
Me says
How many calories is each muffin?
betweencarpools says
Hi. We haven’t calculated this.
Pnj says
According to recipe analyzer it’s 137 calories if you sprinkle total of 1/2 cup blueberries and 1/4 cup slivered almonds on top.
Chana Schorr RDN says
Hey! If you make 18 muffins – using 1/2 cup maple syrup and only blueberries as the topping – each muffin is 80 calories!!
Miriam says
Hi, would half oats half flour work?
betweencarpools says
Hi. We don’t know, we haven’t tried it with half flour.
Anonymous says
What do you do with the egg yolks?
betweencarpools says
The 7 egg yolks are not used in this recipe.
Jenny says
I know you might not have tried this, but do you think it would work with one cup of eggs (including yolks, not just the whites)?
Thanks!
Chaya says
It has to go in a blender? Or can be mixed by hand ?
esti says
Please post more gluten free recipes like these! My husband recently needed to be off gluten and I would like to find more things he can eat for breakfast and lunch.
Pnj says
According to recipe nutrition analyzer if you put 1/2 cup blueberries and 1/4 cup almonds it’s 137 calories per muffin
FB says
Can quick oats be used instead of old fashion?
Dinah says
I think quick oats are shredded oats- no?
Rachy says
Finally without !!!
F says
Did anyone try already if this works with the entire egg instead of just whites?
Chamy says
I used bottled egg whites!
Shaindy says
How much sweetener should you use instead of maple syrup
Shaindy says
Can this recipe be made using a mixer?
Sarah h says
Wow ! Love the blender idea !! Sounds delish !
Esther says
How much sugar can I substitute for the maple syrup?