February 21, 2013 | In: Recipes
As I recover from a volleyball weekend in Washington, DC and prepare for a big swim meet next weekend, I am testing these muffins from my friend and swim parent, Amy P. I know how important breakfast is for any child and am always looking for a quick grab-n-go breakfast, especially for my athletes. These are perfect and they are a good stand-in for a snack too!
Amy got this recipe from Big Belly Deli in Hailey, Idaho and when she sent me the recipe, I knew I had to try them. Loaded with fiber, protein and good-for-you-nutrients, while low in unhealthy fats and sugar, these muffins will stick to the ribs of any child or teen, athlete or not.
Here’s what you need:
Mix together in a bowl:
- 3 Cups Rolled Oats (not instant)
- 1/2 cup brown sugar
- 2 teaspoons cinnamon
- 2 teaspoons baking powder
- 1 teaspoon salt
- 2 Tablespoons ground flax
- 1 cup dried fruit (raisins, apricots, apples, etc)
- 1 cup frozen cranberries or blueberries
- A handful chopped nuts (almonds or walnuts)
In another bowl, mix these wet ingredients:
- 1 cup low fat milk plus 2 Tablespoons
- 4 heaping Tablespoons applesauce
- 2 teaspoons vanilla
- 2 large eggs
Add wet ingredients into the dry ingredients and mix well. Grease muffin tins. Divide the batter into a 6 large size muffin or a 12 regular size muffin tin.
Bake 350 for 22 minutes.
Tip from Amy: Pour a little warm milk or maple syrup over the muffin when serving.
What’s your favorite muffin to make?