I was looking through a cookbook and found a couple of recipes that I thought looked good. I love having healthy (okay..somewhat healthy) after school snacks for the kids–or else they ransack the pantry looking for granola bars and fruit snacks. These muffins seemed like they would be worth trying. I have to admit, they were pretty good! My husband did say that he thought they were a little too healthy (I tend to do that–hey, at least I didn’t put pureed beans in them!) They have a VERY dense texture, but I feel like they would fill the kids up and would be great in lunches. We have three friends over and they all came back for seconds 🙂

Oatmeal Breakfast Muffins
  1. 1 egg
  2. 1/4 c. canola oil
  3. 1/2 c. applesauce
  4. 4 bananas
  5. 3 T. sour cream
  6. 1 t. vanilla
  7. 1 1/4 c. whole wheat flour
  8. 1/2 c. flax
  9. 1 1/4 c. quick oats
  10. 1/3 c. brown sugar or honey
  11. 1 t. cinnamon
  12. 1 t. baking soda
  13. 1/2 t. salt
  14. 1 1/2 t. baking powder
  15. 1/2 c. raisins or craisins
  16. 1/2 c. chocolate chips (optional)
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  1. Mix together the wet ingredients. Add the remaining ingredients and mix well. Put muffins in a greased muffin tin and bake at 350 for 10-15 minutes (until they are browned on top and have a cake-like texture). You could use all raisins or all chocolate chips--personally I think chocolate makes everything taste better!
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