These easy 4 Ingredient Oatmeal Cups use only FOUR basic ingredients, and they’re ready in just 30 minutes! Perfect for breakfast, school lunches, or snacks, you can prep them up to a week ahead to enjoy them fresh, and they’re freezer-friendly, too.

Naturally sweetened and packed with protein, I’ve included 3 flavor options: raspberry chocolate chip, peanut butter banana, and apple cinnamon!

I have a deep, undying love for baked oatmeal. 

These 4 Ingredient Oatmeal Cups are a great healthy breakfast option, and they’re the perfect snack—we love them. 

I make a big batch almost every weekend, and we whip them out for breakfast or lunches all week! 

Before this recipe, we’d always eaten regular, cooked oatmeal mush. It’s hearty, healthy, and easy, but one day we tried this baked oatmeal recipe, and we’ve never gone back.

It has a firmer texture (al dente if you will), so it’s perfect for those of you who are on the fence about oatmeal.

They freeze perfectly, and you can pull out just a few for breakfast or lunch as you need them.

Eggs, oats, and milk pack enough protein and fiber to keep you going long after breakfast is done, and maple syrup gives these just enough sweetness, naturally. 

Since these cups are baked individually, you can jazz them up however you want. The whole family will love customizing their own baked oatmeal cup.

My 4-year-old likes to eat hers like oatmeal muffins, handheld, with no milk or spoon. 

The rest of us warm ours up and pour milk over them!

Some of my other favorite breakfast recipes you can prep ahead include this Baked Overnight Lemon French Toast, Easy Yogurt Parfaits, Baked Maple Glaze Apple Crisp Doughnuts, 

Ingredients Needed:

• Oats: I like to use rolled oats (aka old-fashioned oats) because they have more texture, but you can use quick-cooking or instant oats as well.
• Egg: you can sub the egg for ¼ cup egg whites if preferred.
• Milk: low-fat milk, high-fat milk, or non-dairy milk will work well.
• Maple syrup: you can reduce the maple syrup if you prefer them less sweet, or substitute with an equal amount of any sweetener.

Optional Mix-Ins

• Finely chopped apples, bananas, cinnamon, fresh or frozen berries, peanut butter (warm it up a little before stirring in!), mini chocolate chips, nuts, dried fruit, chocolate chips, etc.

How to Make 4 Ingredient Baked Oatmeal Cups

This recipe is quick and easy to make. Full instructions are included in the recipe card below.

1. Combine ingredients: In a medium bowl, combine the oats, eggs, milk, and maple syrup.
2. Stir: Stir until completely mixed.
3. Pour into muffin tin: Divide the batter evenly in the muffin pans.
4. Add in flavors and bake: Add the optional mix-ins to the cups, if desired. Bake until lightly golden brown on top and completely set.

Baked Oatmeal Cups FAQs

Tips and Notes

• Silicone Mold: You can use silicone muffin liners instead of a muffin tin for this meal hack, as they’ll come out easily and perfectly every time! If you use a regular muffin pan as I did here, just be sure to spray with non-stick spray.
• Baking Powder. 1 teaspoon of baking powder will give a fluffier, more cake-like texture, like oatmeal muffins.
• Salt. ¼ teaspoon of salt will balance out the flavors if you need it. 
• Paper Liners. You can use paper liners in your muffin pan to make them easier to remove from the pan or if you’re going to pack them for transport. 
• Gluten-Free. This recipe is easily made gluten-free by using certified gluten-free oats. Check all of your labels to be sure before you begin.

Baked Oatmeal Cups Variations

• Add in spices. Add ½-1 teaspoon of ground cinnamon, nutmeg, or ginger to bring a warm, spiced flavor to these cups. 
• Extracts. Vanilla extract or almond extract will add more flavor to these cups if you want. Add (pretty much) as much as you like!
• Fruit. Use any kind of fresh, frozen, or dried fruit for these oat cups. Blueberries, raspberries, chopped strawberries, blackberries, 
• Seeds. Adding in some chia seeds, pumpkin seeds, flax seeds, or sunflower seeds is a great way to add healthy nutrients.
• Protein. Substitute up to ½ cup of the oats with ground flax, protein powder, or hemp hearts to pack some more protein in here. 
• Spreads. Peanut butter, Nutella, Biscoff Spread, or other spreads work really well for these to add a different flavor. Add some to the batter, or slice the cups and spread it on them to serve. 
• Topping. Top these cups with cream cheese frosting, vanilla frosting, a dusting of powdered sugar, or drizzle the top with some melted chocolate for an extra sweet finish or to serve them for dessert.

Serving Suggestions

You can serve these oatmeal cups alone, handheld like muffins. Or you can put them into a bowl with milk and additional maple syrup, reheat them, and enjoy them with a spoon!

They’re a great grab-and-go breakfast solution for busy weekdays and a perfect snack recipe for when you’re on the road too!

Of course, you’ll need your Cold Brew Coffee, while the kids can enjoy a Strawberry Smoothie or another kind of Fruit Smoothie!

For more delicious breakfast recipes to make a spread for breakfast or brunch, try these Cinnamon Raisin Scones, my Thick and Fluffy Buttermilk Pancakes, Orange Cranberry Bread, Air Fryer French Toast, Peanut Butter Streusel Banana Bread. 

More Easy Breakfast Recipes to Try

Spring/Summer

30 Easter Brunch Recipes

Breakfast

Healthy Banana Bread recipe

Appetizers

Cream Cheese Fruit Dip

Breakfast

Crustless Quiche – 6 ingredients!

Pin this recipe to save for later

Pin this recipe to your favorite board

Print

Easy 4 Ingredient Baked Oatmeal Cups

These easy Baked Oatmeal Cups use only FOUR basic ingredients, and they're ready in just 30 minutes! Perfect for breakfast, school lunches, or snacks, you can prep them up to a week ahead to enjoy them fresh, and it's freezer-friendly too.

Course Breakfast

Cuisine American

Diet Gluten Free, Vegetarian

Prep Time 5 minutes minutes

Cook Time 25 minutes minutes

Total Time 30 minutes minutes

Servings 12 cups

Calories 124cal

Author Ashley Fehr

Ingredients

• 2 ½ cups rolled oats
• 1 large egg
• 1 ½ cups milk any kind
• ¼ cup pure maple syrup
• Optional mix ins: finely chopped apples, bananas, cinnamon, fresh or frozen berries, peanut butter, mini chocolate chips, nuts, dried fruit, etc.

US Customary – Metric

Instructions

• Preheat the oven to 350 degrees F and lightly grease a 12-cup muffin pan (you can also use silicone muffin cups). Set aside.
• In a medium bowl, stir together oats, egg, milk, and maple syrup until combined. Divide the batter evenly between the prepared muffin pans (make sure you get equal liquid in each cup so none are dry).
• Stir in optional mix-ins if desired. I did apple and cinnamon, banana and peanut butter, raspberries and chocolate chips, and blueberries and almonds.
• Bake for about 25 minutes, until light golden brown on top and completely set.
• Let them sit for 10–20 minutes before removing them from the pan and putting them on a wire rack to cool completely before storing.

Notes

Storage:

• Store: These Oatmeal Cups can be stored in an airtight container in the refrigerator for up to a week. They reheat beautifully in the microwave.
• Freeze: Freeze these oatmeal cups for up to 3 months in a Ziploc bag or a freezer-safe container. Flash freeze the cups in a single layer before putting them in a large freezer bag, or wrap them individually in plastic wrap to prevent them from sticking together.

Nutrition

Calories: 124cal | Carbohydrates: 18g | Protein: 6g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 77mg | Sodium: 42mg | Potassium: 151mg | Fiber: 2g | Sugar: 6g | Vitamin A: 167IU | Calcium: 65mg | Iron: 1mg

The post Easy 4 Ingredient Baked Oatmeal Cups appeared first on The Recipe Rebel.

These Cinnamon Apple Muffins are light, fluffy, perfectly moist, and loaded with juicy pieces of apple. They’re big on flavor and made with healthier ingredients!

Muffins and sweet breads are always a big hit around here!

Banana Nut Bread, Blueberry Banana Bread, Pumpkin Muffins, Banana Chocolate Chip Muffins, you name it, we’ll devour it.

Well, these Cinnamon Apple Muffins may be one of my favorite muffin recipes. They’re made healthier with whole wheat flour and plain Greek yogurt, and mostly naturally sweetened with applesauce and just a touch of brown sugar.

These muffins make the perfect breakfast, snack, or healthier dessert!

Might I recommend devouring a few fresh from the oven with cinnamon sugar on top? They taste like apple fritters!

Looking for more easy breakfast ideas? Check out my Cinnamon Raisin Scones or my Banana Nut Bread!

Ingredients Needed:

These Healthy Apple Muffins are packed with simple ingredients you probably already have on-hand!

• Yogurt: I use 0% plain Greek yogurt to create a delicious moist texture. Any type of plain yogurt should work just fine.
• Unsweetened Applesauce: applesauce adds even more moisture, apple flavor, and natural sweetness.
• Eggs: binds everything together so the muffins can hold their shape.
• Milk or Buttermilk: buttermilk creates a more moist, tender texture, but regular milk will work too.
• Vanilla: adds depth of flavor.
• Brown Sugar: brown sugar adds sweetness and extra moisture to the apple muffins.
• Baking Powder and Baking Soda: both help to create a light and fluffy texture.
• Cinnamon: gives the muffins just a hint of spice.
• Salt: enhances all of the apple muffin flavors.
• Flour: I like to use whole wheat flour for a delicious, hearty muffin. Be sure to fluff or weigh the flour so you don’t end up adding too much!
• Apples: Granny Smith or another type of baking apple works great. Be sure to peel and chop so the apple incorporates well into the muffins.
• Cinnamon Sugar Topping: an optional topping made up of melted butter, sugar, cinnamon for a sweet, crunchy finish.

How to Make Cinnamon Apple Muffins

This delicious snack takes just 15 minutes to prep! Just mix it all up, bake, and they’re ready to go!

1. Make the batter: In a bowl, whisk together yogurt, applesauce, eggs, milk, vanilla, and brown sugar. Add in the baking powder, baking soda, cinnamon, and salt, then whisk until combined.
2. Add flour and apples: Fold the flour and apples into the batter until just combined.
3. Portion and bake: Portion the batter out into a greased, non-stick or paper-lined muffin tin. Bake until a toothpick comes out clean. Cool in the pan, then transfer to a wire rack to cool completely.
4. Add the topping: Brush melted butter over the top of the muffins, sprinkle with cinnamon and sugar, then serve or store.

FAQs for Apple Muffins

Tips for Apple Cinnamon Muffins

• Peel the apples. Apple peel can become dry and chewy when baked. I recommend peeling the apples before you dice them for the best texture.
• Dice the apples small. Be sure you chop the apples up small and evenly in size so they cook all the way through.
• Line or grease the muffin tin. You can either grease a non-stick muffin tin or line it with paper liners to prevent the muffins from sticking.
• Check for doneness. To check that the muffins are done baking, insert a toothpick into the center. If it comes out clean or with just a few moist crumbs, they’re ready to go. If not, the muffins need a few more minutes.

More Apple Recipes You’ll Love

Fall/Winter

Apple Coffee Cake with Crumb Topping Recipe

Desserts

Slow Cooker Cranberry Apple Cobbler

Desserts

Slow Cooker Caramel Apple Pudding Cake

Desserts

Brown Sugar Glazed Apple Cinnamon Baked Donuts

Pin this recipe to save for later

Pin this recipe to your favorite board

Print

Cinnamon Apple Muffins

These Cinnamon Apple Muffins are so moist and loaded with apple chunks, unsweetened applesauce and cinnamon. They are big on flavor and made with healthier ingredients.

Course Bread and Baked Goods

Cuisine American

Diet Vegetarian

Prep Time 15 minutes minutes

Cook Time 20 minutes minutes

Total Time 35 minutes minutes

Servings 14 muffins

Calories 194cal

Author Ashley Fehr

Ingredients

• 1 cup 0% plain Greek yogurt (250g)
• ½ cup unsweetened applesauce (115g)
• 2 large eggs
• ¼ cup milk or buttermilk
• 2 teaspoons vanilla
• 1 cup brown sugar* lightly packed (210g)
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon cinnamon
• ½ teaspoon salt
• 2½ cups whole wheat flour fluffed (325 grams)
• 2 Granny Smith or baking apples peeled and finely chopped (3 cups or 315 grams apples)

Cinnamon Sugar (optional)

• 2 tablespoons melted butter
• 3 tablespoons sugar
• 1 teaspoon cinnamon

US Customary – Metric

Instructions

• Preheat oven to 350 degrees F.
• In a large bowl, whisk together yogurt, applesauce, eggs, milk, vanilla and brown sugar until smooth. 
• Add baking powder, baking soda, cinnamon and salt and whisk until combined.
• Fold in flour and apples with a spatula, just until moistened and no flour remains. 
• Lightly grease a non-stick muffin pan or fill with paper liners, and fill muffin cups to the top (you can also make smaller muffins but they will bake more quickly).
• Bake for 20-25 minutes, until a toothpick inserted in the center comes out clean or with moist crumbs. Let cool for 5-10 minutes in the pan before removing to a wire rack to cool completely. (If using paper liners, they will be easier to remove after several hours has passed)

Cinnamon Sugar (optional)**

• Brush butter over tops of slightly cooled muffins.
• Stir together cinnamon and sugar. Sprinkle over muffins before serving.
• Store muffins uncovered at room temperature on the day you bake them. To store longer, place in an airtight container and refrigerate up to 5 days or freeze up to 3 months.

Video

Notes

*These muffins are not overly sweet but I find them perfect with the cinnamon sugar topping. If you are not going to use the topping, or you like muffins a little sweeter, you can add an extra ¼ cup sugar to compensate.

**Muffins with the cinnamon sugar topping are best eaten that day. Once they are sealed and stored, the sugar will lose its crispness and become moist. They are still tasty, it is just the texture that will change. 

Nutrition

Calories: 194cal | Carbohydrates: 38g | Protein: 5g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 29mg | Sodium: 197mg | Potassium: 228mg | Fiber: 3g | Sugar: 21g | Vitamin A: 111IU | Vitamin C: 1mg | Calcium: 75mg | Iron: 1mg

The post Cinnamon Apple Muffins Recipe appeared first on The Recipe Rebel.

These 30+ Rhubarb Recipes are perfect for baking, brunches, and entertaining! Discover new ways to use this springtime vegetable in cakes, pies, cocktails, muffins, and more.

I’ll come right out and say it: Rhubarb is a go-to when it comes to spring desserts.

Everyone has some idea of what rhubarb is (consensus says: vegetable! More on this later). But for many, it’s still a bit of a mysterious ingredient and flavor when it comes to using it in recipes.

I will admit, I wasn’t even sure what rhubarb was until much later in life. Did anyone else have a slice of rhubarb pie as a kid and think it was the weirdest dessert ever? Because, same. But what I know now is that I’d 100% live off of rhubarb desserts if I could!

Whether you’re lucky enough to have a big, beautiful rhubarb plant in your backyard, or if you’re picking it up in the seasonal produce aisle, there are so many delicious recipes to make with this peculiar plant. I’ve rounded up some of my favorites below!

But first, let’s take care of some business. What exactly is rhubarb? Is it sweet or sour? Or even poisonous?! These were questions posed by readers and myself. So I dug in and did some research on this deliciously odd ingredient.

What is Rhubarb?

As it turns out, Rhubarb is considered a spring vegetable.

Rhubarb stalks are sold in grocery stores and farmer’s markets across the U.S. – generally from April to June when the stalks have the sweetest flavors. Rhubarb stalks are green, pink, or red in color, like celery but prettier. The redder the stalk the sweeter the flavor!

Rhubarb is often confused with fruit since it’s sometimes used in sweet recipes like pies, cobblers, tarts, and other dessert treats. But there is boundless potential for this tart vegetable stalk!

What Does Rhubarb Taste Like?

Rhubarb is a fibrous vegetable similar to celery but without the crispness. The texture of rhubarb is more like a bite into a walnut: smooth with a slight crunch. Typically, the stalks are sliced into bite-sized pieces for baking. When properly cooked, rhubarb gives recipes like pies and cobblers a delicious and gentle tartness.

However, eaten raw, rhubarb is extremely bitter and sour. This is why many rhubarb desserts will include other ingredients to soften, sweeten, or balance the flavors (strawberries and sugar are common go-tos).

Is it Poisonous? 

Rest assured, you won’t find any recipes for poison pie on here! To clear up a common misconception: rhubarb stalks are not poisonous. It’s the leaves at the top of the stalks, however, that are extremely toxic to humans and should never be consumed. 

Before preparing your rhubarb, cut and discard the leaves. Only use the stalks for eating. The leaves are not edible – at all – and should not be used for garnish or in any way touch the food.

How to Freeze Fresh Rhubarb

Rhubarb freezes like a dream! This is especially handy if, like me, you’re on a mission to try any and all fruit and rhubarb combinations, all year-round. Your freezer is your friend!

I recommend cutting the stalks into pieces to store airtight in the freezer. Here’s how to freeze fresh rhubarb:

1. Slice the rhubarb and place it in a single layer on a parchment paper-lined baking sheet.
2. Place the whole sheet in the freezer until the rhubarb pieces are frozen solid.
3. Transfer the frozen rhubarb to resealable bags or containers labeled with contents, amount, and recipe details as needed (ie. “2 cups rhubarb, muffins/scones”).

While it’s easy to freeze, rhubarb does tend to turn mushy after defrosting. This makes frozen rhubarb best to use in recipes where it can be added in and then cooked or baked from frozen, such as baking and sauces.

Without further adieu, here are some of my favorite rhubarb recipes that I just know you’ll love! Plus, a few from my favorite bloggers!

Rhubarb Cake with Vanilla Sauce

Loaded with rhubarb and drizzled with warm vanilla sauce, this easy cake is the ultimate Springtime dessert!

Get the recipe here

Rhubarb Streusel Coffee Cake

This moist rhubarb coffee cake is perfect for breakfast or brunch, topped with a delicious toasted pecan and coconut streusel. Such a simple recipe packing loads of delicious flavor!

Get the recipe here

Norwegian Rhubarb and Almond Cake

A light, delicate almond cake full of delicious rhubarb. This craveable recipe makes the perfect breakfast, fruity dessert, or snacking cake!

Get the recipe here

Strawberry Rhubarb Crisp Bars

What do you get when you combine crunchy oatmeal cookies and tangy fruit with our favorite ingredient? These Strawberry Rhubarb Crisp Bars! These are the perfect summer finger food for potlucks and dessert.

Get the recipe here

Rhubarb Crisp Recipe

A simple and mouth watering recipe for tart rhubarb filling topped with a layer of crunchy, crispy oatmeal. Rhubarb crisp is a delicious dessert, just begging for a scoop of vanilla ice cream.

Get the recipe here

Strawberry Rhubarb Crisp

A deliciously sweet and tart rhubarb crisp complete with a tender oatmeal topping. Swap out the berries for any of your favorite fruit combinations for an effortless dessert that just smacks of spring!

Get the recipe here

Rhubarb Tart

Stunning for the eyes and taste buds, this rhubarb tart is a real showstopper! Ribbons of rhubarb are woven over top of a sweet almond filling and a buttery shortbread crust.

Get the recipe here

Strawberry Rhubarb Custard Dessert

A tender sugar cookie crust filled with chopped tart rhubarb, sweet strawberries and rich, creamy custard gives this dessert the perfect balance of textures and flavors.

Get the recipe here

Strawberry Rhubarb Cobbler

You’ll love this super easy cobbler recipe made with sweet strawberries and rhubarb. The most delicious combination, ready to be served with a scoop of ice cream!

Get the recipe here

Rhubarb Raspberry Fool

I pity the fool who doesn’t love this dessert! Made from mostly whipped cream and sweetened raspberries, with the wonderful tartness of fresh rhubarb. I can never get enough!

Get the recipe here

Sparkling Rhubarb Margarita Recipe

There’s nothing more quenching on a hot afternoon than a homemade margarita! This zesty cocktail recipe is so easy and quick to make. Add in the unique flavors of rhubarb, and you’ve got a one-of-a-kind refreshment!

Get the recipe here

Rhubarb Slush

A refreshing and fruity summertime drink featuring rhubarb! This frosty slush recipe can be made with or without booze. Either way it’s the perfect treat for sipping by the pool!

Get the recipe here

Rhubarb Muffins

Warm flavors of cinnamon and the tartness of rhubarb give these muffins a little something extra. You’ll love baking up a batch of these for your next occasion!

Get the recipe here

Healthy Cinnamon Rhubarb Muffins

These are the most delicious muffins made with nutritious whole grains and zero refined sugar! And, of course, rhubarb. With fluffy insides and crunch tops, rhubarb muffins are the only thing you’ll be craving this spring.

Get the recipe here

Strawberry Rhubarb Pie

Strawberries and rhubarb give this easy pie recipe the perfect balance of sweet, tart, and juicy summer flavor!

Get the recipe here

Rhubarb Custard Pie

This homemade pie is made ultra decadent with a rich egg custard filling and the unique flavor of rhubarb. Enjoy a slice for a little summer indulgence.

Get the recipe here

Rhubarb Crisp Pie

A classic crisp recipe crossed with homemade rhubarb pie! Made with a buttery oatmeal crumble and sweet rhubarb filling for a light and easy dessert.

Get the recipe here

Rhubarb Sauce

This rich and flavorful rhubarb sauce is bound to become a fast favorite! Delicious as a quick and easy topping for cake, ice cream, yogurt, pancakes and more!

Get the recipe here

Rhubarb Curd

Homemade rhubarb curd is perfect to spread over everything from pancakes to toast – or better yet, enjoy a spoonful right out of the jar!

Get the recipe here

No Bake Rhubarb Cheesecake

A light and creamy, easy no-bake cheesecake recipe made with rhubarb. The lovely flavors and incredible texture make this dessert one of a kind, plus you can make it ahead!

Get the recipe here

Riesling Rhubarb Crisp Cake

Turn heads with this stunning homemade rhubarb cake recipe! A luxurious layer cake infused with Riesling flavors, filled with oat crumble, and frosted with a decadent rhubarb buttercream.

Get the recipe here

Rhubarb Panna Cotta

Enjoy rhubarb three ways with this dreamy panna cotta recipe. Lush and creamy panna cotta is the ideal "fancy" dessert that's actually so easy to make!

Get the recipe here

Cherry Rhubarb Crisp

Rhubarb and cherry are the fruity and tart combination I never knew I needed. Until I found this rhubarb crisp recipe!

Get the recipe here

Rhubarb Fool

Rhubarb fool is a creamy and tangy, chilled dessert recipe that you’ll be making all season long. A perfect single-serving sweet treat!

Get the recipe here

Homemade Strawberry Rhubarb Pie

A classic strawberry rhubarb pie is an art form, if you ask me! The balance of flavors, the juicy filling, the tender yet crisp pastry crust. Luckily, this recipe makes it super easy!

Get the recipe here

Rhubarb Honey Cupcakes

This is the perfect cupcake recipe for spring, made with moist and tender cupcakes filled with a homemade rhubarb jam.

Get the recipe here

Cinnamon Swirl Rhubarb Bread

A simple quick bread recipe loaded with fresh rhubarb and laced with swirls of cinnamon. Enjoy this for breakfast or as a snack! It never disappoints.

Get the recipe here

Healthy Strawberry Rhubarb Baked Oatmeal Recipe

If an easy breakfast is calling, try this delightful version of baked oatmeal featuring strawberries and rhubarb! Seasonal and exceptional.

Get the recipe here

Rhubarb Gelato

Dessert doesn't get more rich and creamy than this homemade gelato recipe! Rhubarb puts an interesting spin on this delicious chilled treat.

Get the recipe here

Strawberry Rhubarb Crumb Bars

Tender homemade dessert bars made from strawberry rhubarb filling between layers of pastry and a crunchy crumb topping. The best grab-and-go dessert!

Get the recipe here

The post 30+ Rhubarb Recipes appeared first on The Recipe Rebel.

These Pumpkin Muffins are perfect for fall! They’re moist, light, fluffy, perfectly sweet, packed with pumpkin puree and pumpkin pie spices, and topped with a crunchy and sweet cinnamon sugar topping!

Is anyone else as excited as I am for all the fall baking?

Just imagine cozying up with a pumpkin spice latte and a slice of pumpkin pie with a side of pumpkin pudding cake…too much?

Well, even if you’re not enjoying three different pumpkin spice recipes at once, you can bet pumpkin baking is in full swing. And these pumpkin muffins are the perfect fall snack, breakfast, or dessert!

It took me a few tries to get them just right (my family ate a LOT of pumpkin muffins these last few weeks!) but I’m so excited to share them today.

They are light and fluffy, with the perfect bakery-style muffin dome and an (optional, but not really) topping of cinnamon and sugar.

Ingredients for pumpkin muffins

• Brown Sugar: brown sugar adds sweetness while its molasses content adds rich flavor.
• Pumpkin Puree: make sure you use pumpkin puree, not pumpkin pie filling. Pumpkin pie filling has added sugar and other ingredients while pumpkin puree is just pumpkin.
• Buttermilk: the buttermilk adds moisture while its acidity helps break down the gluten so the muffins are extra soft.
• Canola Oil: I definitely recommend using canola oil since it has a more neutral flavor than other types.
• Eggs: bind the ingredients together so that the muffins can hold their shape, and adds height so they are nice and fluffy.
• Vanilla: adds flavor depth and brings out the warm sweetness of the brown sugar.
• All-Purpose Flour: gives the muffins their structure. You can try swapping half of the flour for whole wheat to add more fibre.
• Baking Powder and Baking Soda: you’ll use both of these leavening agents to keep the muffins light and fluffy.
• Cinnamon, Salt, Nutmeg, Ground Cloves, and Ground Ginger: a simple blend of seasonings to add warmth, spicy sweetness, and that classic pumpkin spice flavor.
• Unsalted Butter, Granulated Sugar, and Ground Cinnamon: makes up a sweet, crunchy cinnamon sugar topping to finish off the muffins.

How to make pumpkin muffins

Just 15 minutes to prep, 20 minutes to bake, and you’ve got a delicious fall snack ready to go!

1. Mix wet ingredients: In a large bowl, whisk together the brown sugar, pumpkin puree, buttermilk, oil, and eggs.
2. Add dry ingredients: Add in flour, baking powder, cinnamon, baking soda, salt, nutmeg, cloves, and ginger, then stir until just combined.
3. Portion the batter and bake: Divide the batter out into 14 greased muffin cups, then bake at 350ºF for 18-22 minutes or until a toothpick comes out clean.
4. Add topping: In a small bowl, mix together sugar and cinnamon. Brush the tops of the baked muffins with melted butter and dip them in the cinnamon and sugar.

Can you use regular milk?

I don’t recommend it. The buttermilk is part of what makes the muffins so moist, light, and fluffy!

If you don’t have buttermilk, I’ll show you how to make buttermilk here — then you never have to be without!

Why are my pumpkin muffins so dense?

If your pumpkin muffins are overly dense, there may be a couple reasons why:

• Over-mixed batter. Be sure to mix the wet and dry ingredients together only until just combined. Mixing the batter too much can result in extra gluten development which can make the muffins dense or even gummy.
• Expired leavening agents. Double check your baking soda and baking powder to make sure they aren’t expired before you use them in the muffins. If they’re too old, they won’t serve their desired purpose.
• Too much flour. Whenever baking, you definitely need to lightly scoop your flour and spoon it into the measuring cup, or use a scale and weigh it. Any extra flour can weight down the muffins and make them dry, especially if the flour is packed into the cup.

Tips and tricks for pumpkin muffins

• Check your pumpkin. Make sure you’re using pumpkin puree, not pumpkin pie filling. They’re not the same thing! Pumpkin puree will just have “pumpkin” listed in the ingredients. Pumpkin pie filling has added sugar.
• Spoon and level the flour. It’s worth saying again! I recommend spooning the flour into your measuring cup, then levelling it off with your finger to avoid packing it too tightly. Too much flour will result in dry muffins.
• Grease the pan. Lightly grease your muffin tin before you add the batter so you can easily remove the muffins after they’re baked. You can also use muffin liners if preferred.
• Swap the topping. You can swap the cinnamon and sugar topping for cream cheese frosting or maple glaze.
• Make pumpkin bread. Turn this pumpkin muffin batter into pumpkin bread by baking it in a loaf pan for 50-65 minutes instead. Use a toothpick or skewer to help you know when it is done.

How to store

Leftover pumpkin muffins will last in an airtight container at room temperature for 3 days, in the fridge for 1 week, or in the freezer for up to 2 months. When you’re ready to serve, simply microwave to warm, if desired!

More pumpkin recipes

• Baked Overnight Pumpkin French Toast
• Pumpkin Chocolate Chip Baked Oatmeal Cups
• No-Bake Pumpkin Cheesecake
• Pumpkin Spice Latte Blondies

Pin this recipe to save for later

Pin this recipe to your favorite board

Print

Pumpkin Muffins

These Pumpkin Muffins are perfect for fall! They're moist, light, fluffy, perfectly sweet, packed with pumpkin puree and pumpkin pie spices, and topped with a crunchy and sweet cinnamon sugar topping!

Course Bread and Baked Goods, Breakfast

Cuisine American

Prep Time 15 minutes minutes

Cook Time 20 minutes minutes

Servings 14 muffins

Calories 229cal

Author Ashley Fehr

Ingredients

• 1 ¼ cups brown sugar (265 grams)
• 1 cup canned pumpkin puree (not pumpkin pie filling) about 230 grams
• 1 cup low fat buttermilk
• ¼ cup canola oil (50 grams)
• 2 large eggs
• 1 teaspoon vanilla
• 2 ¼ cups all purpose flour (293 grams) fluffed and levelled
• 2 teaspoons baking powder
• 2 teaspoons ground cinnamon
• ½ teaspoon baking soda
• ½ teaspoon salt
• ¼ teaspoon nutmeg
• ¼ teaspoon ground cloves
• ¼ teaspoon ground ginger

Cinnamon Sugar Topping

• 2 tablespoons melted unsalted butter
• 2 tablespoons granulated sugar
• 1 teaspoon ground cinnamon

US Customary – Metric

Instructions

• Preheat oven to 350 degrees F and lightly grease 14 muffin cups.
• In a large bowl, whisk together brown sugar, pumpkin puree, buttermilk, oil, and eggs.
• Add flour, baking powder, cinnamon, baking soda, salt, nutmeg, cloves and ginger. Stir just until combined but don't overmix.
• Divide batter between 14 muffin cups. Bake for 18-22 minutes, until a toothpick inserted in the center comes out clean.
• Let cool for 10 minutes in the pan and then remove to a wire rack to continue cooling.

Cinnamon Sugar Topping (optional)

• In a small bowl stir together sugar and 1 teaspoon cinnamon.
• Brush tops of muffins with melted butter and dip into cinnamon sugar mixture.

Notes

Notes:

• Check your pumpkin. Make sure you’re using pumpkin puree, not pumpkin pie filling. They’re not the same thing! Pumpkin puree will just have “pumpkin” listed in the ingredients. Pumpkin pie filling has added sugar.
• Spoon and level the flour. It’s worth saying again! I recommend spooning the flour into your measuring cup, then levelling it off with your finger to avoid packing it too tightly. Too much flour will result in dry muffins.
• Grease the pan. Lightly grease your muffin tin before you add the batter so you can easily remove the muffins after they’re baked. You can also use muffin liners if preferred.
• Swap the topping. You can swap the cinnamon and sugar topping for cream cheese frosting or maple glaze.
• Make pumpkin bread. Turn this pumpkin muffin batter into pumpkin bread by baking it in a loaf pan for 50-65 minutes instead. Use a toothpick or skewer to help you know when it is done.

 

Storage:

Leftover pumpkin muffins will last in an airtight container at room temperature for 3 days, in the fridge for 1 week, or in the freezer for up to 2 months. When you’re ready to serve, simply microwave to warm, if desired!

Nutrition

Calories: 229cal | Carbohydrates: 39g | Protein: 4g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 28mg | Sodium: 157mg | Potassium: 180mg | Fiber: 1g | Sugar: 22g | Vitamin A: 2817IU | Vitamin C: 1mg | Calcium: 77mg | Iron: 2mg

The post Pumpkin Muffins appeared first on The Recipe Rebel.

These Banana Chocolate Chip Baked Oatmeal Cups are an easy, healthy breakfast that is make ahead, freezer friendly, and packed with protein and fiber. Includes step by step recipe video

You should see my kids’ eyes light up when there are chocolate chips in something.

I swear, occasionally I am tempted to sprinkle them onto their supper just so we can eat in peace and not have to struggle for every.single.bite some days.

But then, cheese usually works just as well.

I still find it a little strange that, given as obsessed as I am with baked oatmeal, that I only have one recipe on TRR — these 4 Ingredient Baked Oatmeal Cups. And it is the only oatmeal recipe of any kind here, excluding cookies of course

BUT, considering how popular they have been, I figured it was high time for another addition.

With my first baked oatmeal cup recipe, I loved seeing how “bare bones” I could make them. How they would be if I took out alllllll of the “unnecessary” ingredients and just stuck to the basics.

I didn’t think they would work at all.

But they did! And they were totally delicious and completely customizable.

These Banana Chocolate Chip Baked Oatmeal Cups are packed with good stuff — vanilla and cinnamon and banana and chocolate chips and even baking powder, which I took out in my first version.

None of these are really necessary, and you should feel free to adapt to your needs (I’ve given you some suggestions below), but I do think this version is our favorite yet.

Banana and chocolate chip is a flavor combo we just don’t get sick of (see these muffins or this pie or this granola) , and I just love how easy it is to reduce refined sugar by adding bananas to naturally sweeten.

Plus, then you get all of the good things that bananas have to offer!

Are you guys on board with the baked oatmeal cup train yet? I would love to hear your favorite variations!

Variations on these easy Baked Oatmeal Cups:

• to make dairy free, substitute dairy free milk (I would use almond) and be sure to use dairy free chocolate or omit
• to make gluten-free, be sure to use certified gluten-free oats and check the packages of all of your ingredients.
• these oatmeal cups are naturally vegetarian
• Swap chocolate chips for blueberries or another chopped fruit or berries for a healthier version
• To remove refined sugar, substitute brown sugar for maple syrup or honey and reduce milk by ¼ cup

I recommend using these silicone muffin cups for baked oatmeal — they come out so easily!

*This Banana Chocolate Chip Baked Oatmeal Cups post was updated from its original version from March 2017

Pin this recipe to save for later

Pin this recipe to your favorite board

Print

Banana Chocolate Chip Baked Oatmeal Cups

These Banana Chocolate Chip Baked Oatmeal Cups are an easy, healthy breakfast (yes, you can swap the chocolate for blueberries if you want!) that is make ahead, freezer friendly, and packed with protein and fiber.

Course Breakfast

Cuisine American

Prep Time 10 minutes minutes

Cook Time 25 minutes minutes

Total Time 35 minutes minutes

Servings 24 cups

Calories 140cal

Author Ashley Fehr

Ingredients

• 4 overripe bananas mashed
• 2 large eggs
• 2 cups low fat milk
• 1/2 cup packed brown sugar
• 1 1/2 teaspoons baking powder
• 1 teaspoon vanilla extract
• 2 teaspoons cinnamon
• 4 cups large flake rolled oats
• 1 cup chocolate chips

US Customary – Metric

Instructions

• Preheat oven to 350 degrees and spray or line 2 muffin pans with liners — I highly recommend using silicone muffin cups as they come out so easily! (see a link above)
• In a large bowl, combine bananas, eggs, milk and brown sugar with a whisk until smooth.
• Add baking powder, vanilla, and cinnamon and whisk until smooth.
• Stir in oats and chocolate chips.
• Fill muffin cups ¾ full (try to make sure you have the same amount of liquid in each) and bake for 30-35 minutes until golden brown on top. Serve warm (alone or with milk) or cool completely to store: in the refrigerator for up to 1 week or in the freezer for 3-6 months.

Video

Nutrition

Calories: 140cal | Carbohydrates: 25g | Protein: 3g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 16mg | Sodium: 22mg | Potassium: 184mg | Fiber: 2g | Sugar: 13g | Vitamin A: 70IU | Vitamin C: 2mg | Calcium: 59mg | Iron: 1mg

The post Banana Chocolate Chip Baked Oatmeal Cups appeared first on The Recipe Rebel.

These Banana Chocolate Chip Muffins are made healthier with whole wheat flour, Greek yogurt and loads of bananas! These healthy banana muffins are still incredibly moist and fluffy, just like the bakery!

Believe it or not, this Banana Chocolate Chip Muffins recipe was one of the very first recipes on The Recipe Rebel, published first on March 17, 2014. It was definitely due for an update and a retest!

I ran a couple of more tests on these banana muffins to get them to this stage, and I am thrilled with the result!

They are moist, and fluffy, with nice high tops just like the bakery.

They’re made with (mostly) whole wheat flour, a good portion of plain Greek yogurt, eggs and canola oil (which gets a bad rep from people who don’t know their facts but is actually very low in bad fats, and high in good fats, omega-6 and omega-3).

The result?

My favorite banana muffins to date!

There are lots of different ways you could mix these up, make them a little healthier or a little more indulgent. I aim for the middle line — mostly healthy and super delicious.

Because there are enough healthy foods out there that will just never get my vote. Food still has to be enjoyable, otherwise what’s the point?

I found this recipe a few years ago on the Food Network site and it was instantly a favorite. I remember being ecstatic, thinking I had finally found a recipe better than my mom’s (though we all know that’s unlikely).

I loved this recipe immediately because the muffins are just so fluffy, and still moist, and sweet, and everything you would want. That Giada knows what she’s doing.

I reduced the sugar (but 1 whole cup!) and oil from the original recipe and added whole wheat flour.

I like to not feel too guilty about the food I consider “breakfast”. That being said, you can’t have banana muffins without chocolate chips, can you?

How to make Banana Chocolate Chip Muffins:

My mom always reworked any baking recipe to be a one-bowl recipe, and I do the same today.

Really, any recipe can be made this way! (Though the critics might claim it’s not the same — I say they’re just as good!)

1. Mash the bananas and combine the wet ingredients with a whisk. The sugar is usually included with the wet ingredients, as it’s important for the sugar to first be mixed with the fat (oil).
2. I like to whisk in the spices and leavening agents next, so I can ensure they’re evenly mixed in (as we don’t want to overmix the flour).
3. Add the flour, and stir gently just until you can’t see any more white. Overmixing leads to tough muffins!
4. Stir in the chocolate chips if you’re using them.

How to make these healthy Banana Muffins even healthier:

The term “healthy” is a relative term, as everyone defines it differently, but there are lots of ways you can mix these up if you need.

• You can replace the sugar with your sweetener of choice, but not honey (honey dries out baked goods).
• You can use all whole wheat flour. I like to add some all purpose to keep them fluffy, but you can swap this out easily.
• You can leave out the chocolate chips (or leave them out of the batter and just sprinkle some on top).
• You can substitute some of the oil for unsweetened applesauce — this will increases the sugar but lower the fat. (Keep in mind: fat is not bad!)
• You can divide by 24 muffin cups instead of 20 — they will be slightly smaller but just as good! You will want to bake them a few minutes less.

More variations of these Banana Chocolate Chip Muffins:

• Try cinnamon, salted caramel or peanut butter chips instead of chocolate!
• Slather them with some cinnamon butter <– highly recommended!
• Add in blueberries or raspberries (fresh or frozen) and leave out (or not!) the chocolate chips.
• Make mini muffins and bake for roughly half the time — these are perfect for little ones.

More muffin recipes:

• Healthy Blueberry Oatmeal Muffins
• Cinnamon Apple Muffins Recipe
• Banana Oatmeal Muffins Recipe
• Banana Chocolate Chip Zucchini Muffins
• Double Chocolate Banana Bran Muffins

Pin this recipe to save for later

Pin this recipe to your favorite board

Print

Banana Chocolate Chip Muffins (healthier!)

These Banana Chocolate Chip Muffins are made healthier with whole wheat flour, Greek yogurt and loads of bananas! These healthy banana muffins are still incredibly moist and fluffy, just like the bakery!

Course Bread and Baked Goods

Cuisine American

Prep Time 15 minutes minutes

Cook Time 18 minutes minutes

Total Time 23 minutes minutes

Servings 20 muffins

Calories 244cal

Author Ashley Fehr

Ingredients

• 5 ripe bananas peeled and mashed
• 1 cups sugar (200g)
• 1/2 cup oil (95g)
• 1 cup plain 0% Greek yogurt (250g)
• 4 large eggs
• 1 tbsp vanilla
• 4 tsp baking powder
• 1 tsp cinnamon
• 1/2 tsp salt
• 2 cups whole wheat flour (260g)
• 1 cup all purpose flour (130g)
• 1 cup mini chocolate chips optional

Instructions

• Preheat oven to 350 degrees F. Lightly grease 2 muffin pans (or line with paper liners)
• To a large bowl add mashed bananas, sugar, oil, yogurt, eggs and vanilla. Whisk until combined.
• Whisk in baking powder, cinnamon and salt.
• Using a whisk or spatula, gently stir in flours, ensuring even distribution without overmixing. Fold in chocolate chips if using.
• Divide batter between 20 muffin cups — they will be almost full to the top. Bake for 18-22 minutes, until lightly golden and a toothpick comes out dry or with moist crumbs.
• Let cool in pan for 5-10 minutes before removing to a wire rack to cool completely. If using paper liners, you may need to let cool for several hours before you are able to remove them cleanly.
• Store in an airtight container at room temperature for 1 day, in the refrigerator for 5-6 days, or freeze for up to 3 months.

Nutrition

Calories: 244cal | Carbohydrates: 37g | Protein: 5g | Fat: 9g | Saturated Fat: 2g | Cholesterol: 34mg | Sodium: 82mg | Potassium: 283mg | Fiber: 2g | Sugar: 19g | Vitamin A: 85IU | Vitamin C: 2.6mg | Calcium: 77mg | Iron: 1.2mg

The post Banana Chocolate Chip Muffins (healthier!) appeared first on The Recipe Rebel.

This recipe was first posted on The Recipe Critic.

As much as I love Christmas, I always secretly get so excited when the tree comes down, the decorations go away, and LIFE GOES ON.

Am I alone?

January is the perfect time to reset, get back into creating and maintaining healthy habits, and quietly reconnecting as a family once the hustle and bustle dies down.

These healthy Blueberry Oatmeal Muffins are the perfect breakfast or snack for getting back to routine.

What’s so great about these Blueberry Oatmeal Muffins?

They are loaded with good things.

Oats offer so much goodness in such a small package: fiber, protein, iron, zinc (great for boosting that immune system!) and on and on and on. There’s also whole wheat flour, Greek yogurt, eggs, and blueberries which are bursting with antioxidants themselves.

I mean, don’t you feel healthier just reading that list of awesomeness??

Call me a strange, nutrition-obsessed geek (who also regularly enjoys a bowl of ice cream or slab of cheesecake…), but I love seeing how much goodness I can cram into one small package.

This is especially great because I know my kids will down muffins like there’s no tomorrow. There’s no snack or breakfast prep, they can just grab and enjoy and that I love (knowing that the bus is going to be at the end of the driveway all too soon!).

How to store and freeze Blueberry Oatmeal Muffins:

These muffins can be stored on the counter at room temperature for 1-2 days. After that, I really like to put them in the refrigerator or freezer.

• To refrigerate: place in an air tight container and store in the refrigerator for 5-6 days.
• To freeze: place in an air tight container and freeze (stacking them is fine!) for up to 3 months. To thaw, simply remove a portion of them and place on a plate or in a small container, and let thaw at room temperature for 1-2 hours, or microwave on low for 1 minute.

Variations on these Blueberry Oatmeal Muffins:

• You can swap out the fruit here if blueberries aren’t around! I prefer to use frozen blueberries because they are inexpensive and great any time of year, but chopped apples or cherries, or other berries will work just as well!
• You can make this recipe dairy free by swapping out the yogurt for dairy-free yogurt or additional applesauce.
• You can use rolled oats in this recipe instead of quick cooking, but I prefer the texture of quick oats. Rolled oats will just have a more noticeable texture. Steel cut oats will not work in this recipe.

Pin this recipe to save for later

Pin this recipe to your favorite board

Print

Healthy Blueberry Oatmeal Muffins

These Healthy Blueberry Oatmeal Muffins are perfect for on the go! Loaded with whole grains, fiber, protein and juicy berries!

Course Bread and Baked Goods

Cuisine American

Prep Time 15 minutes minutes

Cook Time 20 minutes minutes

Total Time 35 minutes minutes

Servings 24

Calories 145cal

Author Ashley Fehr

Ingredients

• 1 cup quick oats (100g)
• 1 cup hot water
• 1 1/2 cups brown sugar lightly packed (240g)
• 3/4 cup 0% plain Greek yogurt (155g)
• 1/2 cup unsweetened applesauce (115g)
• 1/4 cup canola oil (50g)
• 3 eggs
• 1 tablespoon vanilla
• 3 teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon cinnamon
• 1/4 teaspoon salt
• 2 cups whole wheat flour (260g)
• 3 cups fresh or frozen blueberries (300g)

Instructions

• Preheat oven to 350 degrees F.
• Combine oats and hot water in a medium bowl and let sit for 5-10 minutes while you prepare the rest of the batter.
• In a large bowl, whisk brown sugar, yogurt, applesauce, oil, eggs and vanilla together until smooth.
• Add baking powder, baking soda, cinnamon and salt and whisk until smooth.
• Add soaked oats and stir until evenly distributed.
• Add flour and berries and stir just until combined — don’t overmix!
• Lightly grease a muffin pan and fill 24 muffin cups ¾ full and bake for 20-25 minutes until a toothpick inserted in the center comes out clean.

Nutrition

Calories: 145cal | Carbohydrates: 26g | Protein: 3g | Fat: 3g | Cholesterol: 20mg | Sodium: 85mg | Potassium: 151mg | Fiber: 1g | Sugar: 16g | Vitamin A: 40IU | Vitamin C: 1.8mg | Calcium: 50mg | Iron: 0.8mg

The post Healthy Blueberry Oatmeal Muffins appeared first on The Recipe Rebel.

These Banana Oatmeal Muffins are SO moist, made with soaked oats baked right in! They are made with low fat Greek yogurt, unsweetened applesauce and whole wheat flour, making them a healthy breakfast option with fiber and protein. Easy to make and freezer friendly.

It took me a few tries, friends, but I think I’ve traded in my favourite banana muffins for these Banana Oatmeal Muffins.

They are so moist, and packed with extra goodness from oatmeal. Yes — actual oatmeal.

I know it sounds a little crazy, but trust me on this one.

What makes these Banana Oatmeal Muffins so good?

If you’ve ever had a classic oatmeal cake, you know they’re all sorts of amazing. Well, they’re made with oats soaked in boiling water — essentially, really thick oatmeal.

They are so ridiculously moist and delicious (especially if you add the toasted coconut topping on it!), and I got to thinking, “what if I put oatmeal into a banana muffin?”

So I tried it, and I tried it again, and I tried it again. And it took me a while to strike just the right balance between “moist” and “fluffy” (my first rounds were very moist but so flat!), but the result is so worth it. I don’t know if I’ll ever go back!

Plus, you get all the extra goodness of oats right in these healthy banana oatmeal muffins, that they really are perfect for breakfast.

The kids love these, especially if I add in chocolate chips. I wanted to start you off with a plain Jane version (you know, one that is actually healthy!), but feel free to get a little crazy and raid your stash of chocolate chips, nuts or dried fruits if you like.

And if you’re here accidentally because you though these were actually Banana Baked Oatmeal Cups, then head over there <– to check out that recipe, which is equally as delicious but a totally different thing

How to bake these Banana Oatmeal Muffins:

I tried baking these muffins in all kinds of cups and pans — silicone, paper liners, non stick muffin pans, etc., etc.

I recommend using silicone or paper liners, and not just spraying a pan. All ways will work just fine, but the non stick spray makes the muffins a little browner (i.e., tougher) around the edges and we like our muffins soft. If you like them another way then go for it!

Here are the differences in muffin texture you can expect:

Silicone pans or muffin cups: they will be soft and not brown significantly around the edges or bottom. Remove within 10 minutes of them coming out of the oven so they don’t get soggy from sitting.

Dark non-stick pans with non-stick spray: this is absolutely an option too, if you prefer a golden brown exterior and don’t want to wait for them to cool so you can remove paper liners. This is what I did in these photos!

Paper liners: paper liners work just fine, and the texture will fall somewhere between silicone and non-stick. However, the one big downside is you have to wait for them to cool completely before you’ll be able to remove them and taste test

Tips and Tricks for Making these healthy Banana Oatmeal Muffins:

• You can absolutely jazz these up if you like: chocolate chips, peanuts, pecans, or raisins would all be great in here! Even just sprinkling 3 or 4 chocolate chips on top before baking goes a long way with my kiddos
• You will want to use instant or quick cooking oats for this recipe only, because you want them to get soft in the boiling water. I have made them with regular rolled oats before, and it works just fine but they have a bit of a chunkier texture. If that’s what you like, go for it.
• These store perfectly in the freezer, so make a big batch! I like to keep a big container in the freezer, and then keep half a dozen or so in the fridge for easy snacking for the kids. Grab and go snacks are always a good idea here!

More banana recipes for those brown bananas!

• Banana Chocolate Chip Baked Oatmeal Cups
• Strawberry Banana Smoothie
• Banana Chocolate Chip Muffins (healthier!)
• Healther Classic Banana Bread Recipe + VIDEO

Pin this recipe to save for later

Pin this recipe to your favorite board

Print

Banana Oatmeal Muffins

These Banana Oatmeal Muffins are SO moist, made with soaked oats baked right in! They are made with low fat Greek yogurt, unsweetened applesauce and whole wheat flour, making them a healthy breakfast option with fiber and protein. Easy to make and freezer friendly.

Course Bread and Baked Goods

Cuisine American

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Total Time 30 minutes minutes

Servings 18 muffins

Calories 150cal

Author Ashley Fehr

Ingredients

• 1 cup quick cooking oats or instant
• ¾ cup boiling water
• 4 overripe bananas
• 1 cup brown sugar packed (about 160g)
• ½ cup 0% plain Greek yogurt
• ¼ cup unsweetened applesauce
• 3 large eggs
• 1 tablespoon vanilla extract
• 2 cups whole wheat flour fluffed and levelled (about 260g)
• 3 teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon cinnamon
• ¼ teaspoon salt
• chocolate chips, nuts or raisins optional

Instructions

• Preheat oven to 350 degrees F and line 2-3 muffin pans with paper liners, spray with non stick spray or use silicone muffin cups — if you use paper liners you will get more, smaller muffins. (see notes in post above)
• Add oats to a small bowl and cover with boiling water. Set aside.
• In a large bowl, mash bananas with a fork or whisk. Add sugar, applesauce, yogurt, eggs, and vanilla, and whisk until combined. 
• Add flour, baking powder, baking soda, cinnamon and salt, and stir until just combined. Gently stir in the soaked oats.
•  Fill muffin cups (I fill them to the top for nice, high muffins) and bake for 20-25 minutes, until a toothpick comes out clean or with moist crumbs.
• Let cool in pans for 5-10 minutes before removing to a wire rack to cool completely. Store in an airtight container on the counter for 2 days, in the fridge for 1 week, or in the freezer for up to 3 months.

Video

Nutrition

Calories: 150cal | Carbohydrates: 32g | Protein: 4g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 28mg | Sodium: 111mg | Potassium: 264mg | Fiber: 3g | Sugar: 16g | Vitamin A: 59IU | Vitamin C: 2mg | Calcium: 59mg | Iron: 1mg

The post Banana Oatmeal Muffins Recipe + VIDEO appeared first on The Recipe Rebel.

PIN IT FOR LATER

That lemon/blueberry combo? I just can’t resist.

When I had the opportunity to do some experimenting with Arla Organic Cream Cheese, I thought maybe I’d mix things up. Maybe do a banana muffin with cream cheese filling (<– that one might just have to happen yet!), or something even more adventurous.

But when I asked my Facebook group, the vote was overwhelmingly LEMON. I can’t just ignore that, can I? I tested this recipe a couple times without berries, but I just love how the berries are so juicy and add an extra burst of (natural!) sweetness and colour. And so even though this recipe is a lot like my Cream Cheese Filled Blueberry Lemon Bread that you love, I made some important changes and added in some better-for-you ingredients.

I swapped out more than half of the flour with whole wheat, reduced the sugar, and I used Arla Organic Cream Cheese, made with wholesome, natural ingredients, so that we’re okay calling them breakfast even though they taste indulgent.

There are so many good things in here — lemon, blueberries, whole grains, and the Greek yogurt and cream cheese add a richness that makes them extra special. I know my kids and I devoured them!

With our oldest girl in kindergarten now, I’m always on the hunt for delicious and nutritious things to fill her lunch box with, as well as things that will keep her full and energized throughout the day (because being in school for a full day is a big adjustment for her!).

It can be so easy to grab a box of granola bars or cookies when you’re grocery shopping but these muffins are super simple to make (no mixer — just a whisk!) and they can be frozen for a few months so you have an easy grab-and-go option for breakfast or lunches. I know I’m not the only one who has days where “grab-and-go” is all you can handle!

Tips and Tricks for Making these Blueberry Lemon Muffins with Cream Cheese Swirl:

• Always zest your lemons before juicing!
• To get the most juice out of your lemons, roll firmly on the counter before juicing — you’ll get a lot more this way!
• Feel free to mix up the citrus flavour (try orange or lime!) and the berries (raspberries, maybe?), to make your own unique combination that your family will love. Stay away from frozen strawberries as they are usually too large to incorporate whole or sliced. Fresh, chopped strawberries will work just fine!

*This post is generously sponsored by Arla Canada — thank you for supporting the brands that help me bring you the recipes you love!

Pin this recipe to save for later

Pin this recipe to your favorite board

Print

Blueberry Lemon Muffins with Cream Cheese Swirl + VIDEO

These Blueberry Lemon Muffins with Cream Cheese Swirl are a little sweet, a little tangy and perfect for breakfast or snack! Easy to make ahead and freezer friendly. Includes step by step recipe video.

Course Breakfast

Cuisine American

Prep Time 15 minutes minutes

Cook Time 20 minutes minutes

Total Time 35 minutes minutes

Servings 18 muffins

Calories 205cal

Author Ashley Fehr

Ingredients

• 1/2 cup canola or other oil
• 3/4 cup granulated sugar
• 2 large eggs
• 1/2 cup plain Greek yogurt I use 0%
• 1 teaspoon vanilla extract
• 1/4 cup lemon juice 1-2 lemons
• 1 cup whole wheat flour
• 3/4 cup all purpose flour
• 3 teaspoons baking powder
• 1/2 teaspoon salt
• zest of 2 lemons
• 1 cup blueberries if frozen, toss with 1 tsp flour

Swirl

• 1 200g package Arla Organic Cream Cheese
• 1/3 cup granulated sugar
• 1 egg white
• 1 tablespoon all purpose flour

Instructions

• Preheat oven to 350 degrees F and line 18 muffin cups with liners (or use silicone muffin cups).
• In a large mixing bowl, combine oil, sugar, eggs, yogurt, vanilla and lemon juice with a whisk until combined.
• Add flours, baking powder, salt and lemon zest and stir just until combined. Fold in blueberries.
• In a medium bowl, whisk together cream cheese, ⅓ cup sugar, egg white, and 1 tablespoon flour until smooth.
• Place one heaping tablespoon of muffin batter into the bottom of each cup. Divide cream cheese mixture evenly between muffin cups. Top with remaining muffin batter, dividing evenly between the muffin cups (it’s fine if it doesn’t cover the cream cheese completely!).
• Bake for 18-22 minutes, until a toothpick inserted in the centre of the muffins comes out clean or with moist crumbs. Let sit for 5-10 minutes before removing to cool completely on a wire rack.
• Store in the refrigerator up to 1 week or in the freezer up to 3 months.

Video

Nutrition

Calories: 205cal | Carbohydrates: 24g | Protein: 4g | Fat: 11g | Saturated Fat: 3g | Cholesterol: 34mg | Sodium: 177mg | Fiber: 1g | Sugar: 14g

The post Blueberry Lemon Muffins with Cream Cheese Swirl + VIDEO appeared first on The Recipe Rebel.

PIN THIS RECIPE FOR LATER

By now, I think you know how deep my love for baked oatmeal runs.

And I know that a lot of you feel the same way, because these 4 Ingredient Baked Oatmeal Cups and these Banana Chocolate Chip Baked Oatmeal Cups (both low calorie and high in fiber and protein!) have gone positively wild on Facebook, with 2-6 million views each.

There are just so many reasons to love them: they freeze perfectly, reheat perfectly, they can be eaten as muffins on the go or warmed up with milk in a bowl. You can pack them with all kinds of good things and sneak in extra goodies like ground flax, hemp hearts, protein powder or chia seeds. They can also easily be made gluten free and dairy free if need be.

Plus, the flavor combinations are endless!

But it’s September, and I know most of the world is all over the pumpkin these days, so here we are. The chocolate chips are totally optional — you can cut a good amount of calories and sugar by leaving them out, but even with the chocolate in there these are still a healthy and low calorie breakfast. They would also make an awesome back-to-school lunch for the kiddos!

Tips and Tricks for Making these Pumpkin Chocolate Chip Baked Oatmeal Cups:

• I use these silicone baking cups for all of my baked oatmeal cups — they are so easy to use and the oatmeal comes out perfectly!
• These oatmeal cups are naturally vegetarian
• They can easily be made dairy-free by using almond milk and dairy free chocolate
• They can easily be made gluten-free by using certified gluten-free oats and checking all of your package ingredients
• Pretty much any sweetener can be used in place of honey — pure maple syrup, stevia, granulated or brown sugar will work just as well.

Pin this recipe to save for later

Pin this recipe to your favorite board

Print

Pumpkin Chocolate Chip Baked Oatmeal Cups + VIDEO

These Pumpkin Chocolate Chip Baked Oatmeal Cups are an easy and healthy breakfast, lunch or snack — low in calories, high in protein and fiber, make ahead and freezer friendly! Includes step by step recipe video.

Course Breakfast

Cuisine American

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Total Time 40 minutes minutes

Servings 15 oatmeal cups

Calories 103cal

Author Ashley Fehr

Ingredients

• 1 1/4 cup 1% milk
• 1 large egg
• 1/2 cup liquid honey
• 3/4 cup pure pumpkin puree
• 1 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1 teaspoon vanilla
• 2 1/2 cups large or quick oats I use large
• 1/2 cup chocolate chips optional

Instructions

• Preheat oven to 350 degrees F and arrange 15 silicone muffin cups on a baking sheet.
• In a large bowl, whisk together milk, egg, honey, pumpkin, cinnamon, nutmeg and vanilla until combined.
• Stir in oats and chocolate chips if using.
• Divide between muffin cups and bake for 30 minutes or until set and light golden brown on top. Remove and serve, or cool completely before storing in the refrigerator for up to 5 days or the freezer for up to 3 months.

Video

Nutrition

Calories: 103cal | Carbohydrates: 21g | Protein: 3g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 12mg | Sodium: 15mg | Potassium: 114mg | Fiber: 2g | Sugar: 11g | Vitamin A: 1961IU | Vitamin C: 1mg | Calcium: 38mg | Iron: 1mg

The post Pumpkin Chocolate Chip Baked Oatmeal Cups + VIDEO appeared first on The Recipe Rebel.