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Recipe by My Kosher Recipe Contest

Baked Oatmeal Muffins

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Baked Oatmeal Muffins
Parve Parve
Easy Easy
6 Servings
Allergens

Contains

- Gluten - Wheat - Egg
35 Minutes
Diets

No Diets specified

Submitted by Amy Fisher

 

Simple to prepare, these muffins make a delicious, hearty, and healthy snack or quick breakfast. Containing rolled oats, applesauce, and an egg, they are a good source of fiber and protein. The cinnamon, brown sugar, and vanilla add flavor, warmth, and a touch of sweetness. Best of all, the muffins freeze beautifully, so you can bake ahead and have a wholesome treat anytime!

Ingredients

Main ingredients

  • 2 c. old fashioned oats

  • 1/4 c. packed light brown sugar

  • approx 3/4 tsp. baking powder

  • approx 1/2 tsp. salt

  • 1 and 3/4 tsp. cinnamon

  • 1 tsp. vanilla

  • 1 egg

  • 1/2 c. unsweetened applesauce

  • 1 and 1/2 c. water

Directions

Prepare the Muffins

1.

Preheat oven to 350F. Grease a 6-cup jumbo muffin pan.

2.

Combine dry ingredients.

3.

Whisk wet ingredients together.

4.

Pour wet ingredients over dry, and mix to combine.

5.

Divide evenly into the greased jumbo muffin pan sections. Bake for 25-30 minutes until golden and set. Let cool in pan on cooling rack for a few minutes, then remove from pan to eat immediately or to finish cooling on the cooling rack.  

Notes:

These are best served warm. If freezing for later, you can thaw out individual muffins in the fridge and then microwave for 1 – 1.5 minutes, or microwave from a frozen state. These would also make a lovely warm breakfast on a winter Shabbat; just wrap a thawed muffin in foil and place on a blech or in a warming drawer for 5-10 minutes

Recipe tags

Amy Fisher baked breakfast muffins cinnamon dairy free healthful snacks healthier version healthy healthy baking healthy snacks my kosher mykosher mykosher.com non-dairy oat muffins oatmeal oatmeal muffins oats pareve parve snacks
Baked Oatmeal Muffins

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