I’ve gotten in a kick of making breakfast on Sundays to take for the week. This make me sound like I’m super on top of it but it’s really because if I don’t do this, I will either 1) find random unhealthy things to eat at work or 2) not eat until lunch and then want EVERYTHING in sight. I normally start with a pretty healthy breakfast, a semi-healthy lunch, and then it goes down hill from there! I know, you’re supposed to eat most of your calories in the morning/early afternoon but this girl loves a big dinner–I can’t help it!
These muffins are so great because they are healthy, easy to make, and can be stored for at least a week in the refrigerator. Sometimes, I truly shock myself because I had my stuff together enough to make these before I left for Vegas so I would have breakfast for the week when I got back. I think back to myself last week and I’m like dang, how did I have that much energy to do that?! I can’t even fathom getting off the couch right now.
Notes before making: use cupcake liners & after baking store in refrigerator to keep fresh!
Healthy Oatmeal Muffins
Adapted from: Chocolate Covered Katie Breakfast Oatmeal Cupcakes
Serving size – 12 muffins
2.5 rolled oats (old fashioned oats)
2 teaspoons cinnamon
1/2 teaspoon salt
1/2 cup water
1/4 oil (I used canola)
1 1/4 cups apple sauce
4 tablespoons honey
1 1/2 teaspoons vanilla extract
3/4 cup unsweetened coconut (optional, but highly recommend!)
3/4 cup chocolate chips
- Preheat oven to 375 degrees
- Mix together oats, cinnamon, & salt in a large bowl
- In a separate bowl, mix together water, oil, apple sauce, honey, & vanilla
- Add wet ingredients to dry ingredient bowl and stir to combine
- Add in coconut & chocolate chips and mix
- Scoop mixture into cupcake lined muffin tin
- Bake for 18 minutes
*I normally put them immediately in the fridge after cooking. You’ll definitely want to store in the fridge if you’re not eating immediately .