Fruity Oat Breakfast Muffins

Toddler-approved!

When I became a Mom and started having to cook for my entire family, I felt like I was spending hours in the kitchen making multiple meals each day. I quickly realized it would help the weekdays to run smoother if we all ate the same foods... These muffins are the perfect meal prep item that the whole family loves! Packed with iron, fiber and lower-in-sugar- these muffins have become a staple in our house. Even better, they are packed with veggies and my toddler doesn't even notice! They can be enjoyed as it or with a tab of Irish butter or nut butter on top. YUM! 

12 servings (2 mini muffins) 

Ingredients 

1 cup of fruit puree or four 3 oz pouches (I like to use strawberry + spinach to sneak in extra veg but pear, apple, carrot or pumpkin would all go well here!)

1 egg, whisked lightly 

½ cup of whole milk (can also use almond or soy) 

1 tsp of vanilla extract or vanilla flavor 

⅓  cup of quick cooking oats 

¼ cup of pure maple syrup 

1 tsp baking powder 

½ tsp baking soda 

1 cup of whole wheat flour 

1 tsp cinnamon 

Directions

Preheat the oven to 350 degrees. Mix wet ingredients together. Combine with dry ingredients and stir well. Using a cookie scoop, drop into a mini muffin tin. I find a silicone tin works best and makes for the easiest clean up as you can just pop the muffins right out when they are cooled. Bake for 15 minutes and enjoy as is, or smear nut butter on top. Store in the fridge for up to 5 days.