Muffins for Breakfast

Muffins for Breakfast

Mar 28, 2017

by Kelsey Logan | Cedar No. 7, Cedar Rapids, IA

Several months ago, I searched for a recipe that I could use for breakfast. It had to fit several criteria: cheap, filling, easy to make, and (relatively) healthy. I found a recipe on a website called Chocolate Covered Katie that I thought fit the bill. The recipe was called Breakfast Oatmeal Cupcakes but I re-named them because cupcakes seemed misleading.

The recipe is pretty simple and I had most things on hand, though I had to buy oatmeal because 5 cups of oatmeal is a small container’s worth. It’s really easy to make and customizable. I chose to use chocolate chips and cinnamon as add-ins and plan to add raisin and walnuts in the future. I baked for exactly as long as it says and they were perfect. The recipe yields 24 if you fill the cups to the very top, but not over.

A couple suggestions:

  1. Use silicon muffin cups if you can. They are hard to get out of paper and aluminum cups but they glide out of silicon cups. They are worth the investment and reusable!
  2. If you use coconut oil, you need to melt it first. It won’t melt in the mixture and you will need to stir a long time to get it to be less clumpy. 
  3. For extra sweetness, I put a few mini chocolate chips on top of the muffins before I bake, too.
  4. I suggest warming them up before eating them. If they are kept in the refrigerator warm for 30 seconds, if in the freezer, 45 seconds.

I have started making these muffins every third Sunday. I keep about 5 in the refrigerator at a time and the rest in the freezer. They freeze great and you can’t tell they were ever frozen. This is probably the simplest breakfast I have ever made and they are really tasty (especially if you like banana). I score them as a 10/10, highly recommend.

Oatmeal Banana Muffin

5 C rolled oats
2½ C over-ripe mashed banana measured after mashing*
1 tsp salt
5 NuNaturals stevia packets or omit and use 5 T pure
maple syrup, agave, or honey instead
optional: ⅔ cup mini chocolate chips
2⅔ C water (if using the liquid-sweetener option, scale
water back by ⅓ cup)
¼ C plus 1 T coconut or vegetable oil*
2½ tsp pure vanilla extract
optional add-ins: cinnamon, shredded coconut, chopped
walnuts, ground flax or wheat germ, raisins or other
dried fruit, etc.

Preheat oven to 380°, and line 24-25 cupcake tins. In a large mixing bowl, combine all dry ingredients and stir very well. In a separate bowl, combine and stir all wet ingredients (including banana). Mix wet into dry, then pour into the cupcake liners and bake 21 minutes. I also like to then broil for 1-2 minutes, but it’s optional. (If you let them cool overnight, they’ll no longer stick to the liners.) These oatmeal cakes can be eaten right away, or they can be frozen and reheated for an instant breakfast on a busy day. Yields 24-25 muffins.

*For substitutions, see website at: http://chocolatecoveredkatie.com/2013/01/08/breakfast-oatmeal-cupcakes-to-go/#qTp2qTJxYm1s5WGL.99



Tags:
Category: Kitchen Talk


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