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It's not for breakfast anymore!

We've been in a breakfast food rut in our house recently. There are a lot of days when I don't eat breakfast and then Baby J has been getting bored of the same foods day in and day out. He'll usually go between oatmeal, scrambled eggs, and "Elmo pancakes". That being said, I've been looking for some great, easy recipes that both of us could grab and go on busy mornings. I also have a toddler, so knowing how picky they become at some point, so making sure I get something healthy into him is important too.

So today, I made some oatmeal muffins. They’re super yummy. I got the original recipe here from www.sugarfreemom.com. I’ve made these several times before (although not recently), and I’ve tweaked the recipe to make them my own. They’re still gluten-free (and can be dairy-free), still super yummy and healthy! They’re great to freeze and take out individually and throw in the microwave for 45-60 seconds.

Ingredients:

  • 2 eggs
  • 2 teaspoons vanilla extract
  • 2 cups unsweetened applesauce
  • 1 mashed banana
  • 1/2 cup of honey or maple syrup (I prefer the honey taste)
  • 5 cups old fashioned rolled oats (if you are GF, make sure to get GF oats)
  • 1/4 cup flaxseed meal
  • 2 tbsp. chia seeds
  • 1 tablespoon cinnamon
  • 3 teaspoons baking powder
  • 1 teaspoon salt
  • 2 3/4 cups of almond milk (or regular milk, I just really like the almond for the extra calcium)
  • 1/2 cup of unsweetened, shredded coconut
  • 1/4 cup of chocolate chips (or blueberries, if you want to avoid chocolate for breakfast, but who really can say no to chocolate EVER?)
  • 1/4 cup walnuts or sliced almonds

Directions:

Preheat oven to 350. Place cupcake liners in muffin tins, and spray them with cooking spray. This will make sure that the muffins don’t stick to the liners after they’re baked. Mix together eggs, vanilla, applesauce, banana and honey/maple syrup. Mix in oats, flax seed meal, cinnamon, baking powder, coconut, salt and mix well with other ingredients. Stir in chocolate chips and nuts. Pour in almond milk and combine with other ingredients. Pour mixture into muffin tins and bake for 30-35 minutes. Cool and enjoy! (or freeze and enjoy later)

Hopefully these will be a hit with your picky toddlers also!

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