Breakfast is the most important meal of the day, so it makes sense that we should give our kids a balanced, nutritious meal, right? However, I admit, there are days I take the easy route in the mornings, and my children eat Cheerios for breakfast. I tell myself it’s okay because it’s multigrain and eaten with full cream milk.
However, I sensed that the boys were getting bored with it, so I decided to mix it up with a variety of options. My criteria? They should be delicious, healthy, filling, and easy. One such option? Breakfast muffins. Make them ahead of time, toss them in the freezer and pull them out to defrost in the microwave in the morning. You can also make a variety of flavors by including fruit and nuts, or make savory ones if that’s your preference.
Today, I’d like to share a recipe for oatmeal blueberry applesauce muffins, a firm favorite with the kids. I hope you enjoy them too!
- 1 1/4 cups whole wheat flour
- 1 1/4 cups oats
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 teaspoon cinnamon
- 1 cup applesauce
- 1/2 cup Greek yogurt
- 1/2 cup firmly packed brown sugar
- 2 tablespoons canola oil
- 1 large egg, lightly beaten
- 3/4 cup blueberries (fresh or frozen)
- Preheat oven to 375˚ F.
- Line a 12 cup muffin tin with paper/ silicone liners, or spray with non-stick cooking spray.
- In a large bowl combine flour, oats, baking powder, baking soda, salt and cinnamon. In a medium bowl combine applesauce, yogurt, brown sugar, canola oil and egg.
- Make a well in dry ingredients and add the applesauce mixture. Stir until just moist. Fold in blueberries. Divide the batter evenly between the 12 muffin cups, filling to about 2/3 full.
- Bake for 16-18 minutes, or until a toothpick inserted into the center of a muffin from the middle of the tray comes out clean.
- If you’re freezing them, allow the muffins to cool, then pop them into a ziplock bag before putting them into the freezer. Pop them into the microwave to defrost when you’re ready to eat!
Alison Lee is the co-editor of Multiples Illuminated, an anthology about twins, triplets and more, a writer, and publisher. A former PR and marketing professional, she is the owner of Little Love Media, specializing in blog book tours. Alison’s writing has been featured in Mamalode, On Parenting at The Washington Post, The Huffington Post, Everyday Family, Scary Mommy, and Club Mid. She is one of 35 essayists in the anthology, My Other Ex: Women’s True Stories of Leaving and Losing Friends (Fall, 2014), and has an essay in another, So Glad They Told Me: Women Get Real About Motherhood (Spring, 2016). She is also an editor at BonBon Break. Alison lives in Malaysia with her husband and four children (two boys and boy/ girl twins).