Starting the day with a good breakfast is important, especially for kids. And the best way to start the day is with a healthy and filling breakfast. These oatmeal honey breakfast muffins that I am sharing today are perfect for just that.
When I was thinking about a new recipe for breakfast a recipe that my daughter made instantly came to mind. Today I am using her basic idea but I changed it up slightly with a few different ingredients.
I used coconut sugar in place of the brown sugar. It worked great in the recipe and gave it a little different flavor than brown sugar that I enjoyed. I think either one works fine in the recipe.
I also added some honey to the recipe. I love honey. I love the flavor and the fact that it is a natural sugar. I can eat honey by the spoonful and love the flavor it adds to recipes like this.
And for the add ins to the recipe I made some with cacoa nibs, but really raisins or other dried fruit would work as well. The cacoa nibs gave the muffins a nice chocolate taste without adding sweetness to it, which I enjoyed. It made them more of a healthier muffin than adding chocolate chips.
- 3 cups quick-cooking oats, ( use gluten free quick oats for gf version )
- 1/3 cup coconut sugar or brown sugar
- 1 1/2 cups milk
- 2 tablespoons coconut oil, melted or softened
- 2 eggs
- 2 teaspoons baking powder
- 3/4 teaspoon salt
- 1/3 cup honey
- 1/3 cup cacoa nibs, chocolate chips, or 3/4 cup dried fruit, raisins, craisins, etc.
- Preheat oven to 350 degrees.
- Line muffin tin with liners or grease well.
- In a large bowl combine all ingredients but the cacoa nibs/ chocolate chips/dried fruit.
- Stir until well combined. Stir in cacoa nibs or dried fruit.
- Scoop batter into muffins cups, filling 3/4 full.
- Bake for 15-17 minutes.
- Serve warm.
Amount Per Serving: Calories: 197Total Fat: 5gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 27mgSodium: 197mgCarbohydrates: 36gFiber: 3gSugar: 21gProtein: 4g
Nutritional values are approxomite and aren't always accurate.