Simple Oatmeal Muffins – Yummy Toddler Meals

With a straightforward one-bowl technique and probably the most scrumptious taste, these simple Oatmeal Muffins are nutritious and so yummy. This simple youngsters breakfast or toddler snack (that we dad and mom can share) is prepared in beneath half-hour!

I like a toddler muffin recipe that’s as yummy as it’s nutritious, and these Oatmeal Muffins mix the perfect of each worlds. They’ve a stable dose of oatmeal for fiber, entire grains, and sophisticated carbohydrates, but are naturally candy and tender—like a basic muffin needs to be.

We love these as a toddler breakfast, a part of a packed lunch thought, or as an after faculty snack. They pair effectively with diced fruit, an applesauce pouch, or a yogurt tube—or with no matter random sides you occur to have readily available.

Plus, you possibly can even make them forward and retailer them for just a few days at room temperature, virtually every week within the fridge, or longer within the freezer. So good!

(You might also like Applesauce Muffins, Spinach Muffins, Oatmeal Banana Muffins, and Pumpkin Oatmeal Muffins.)

Components You Want

Right here’s a have a look at what it’s worthwhile to make this oatmeal muffin recipe so you recognize what to have readily available and able to go.

• Applesauce: I begin with a base of unsweetened clean applesauce on this recipe so as to add sweetness and tenderness. You should use store-bought or home made applesauce, as you want.
• Milk: I bake and prepare dinner with entire milk dairy milk, however any sort of milk is okay right here, together with dairy-free milk.
• Butter: I choose to bake with unsalted butter so I can management the added salt, in order that’s what I exploit right here.
• Egg: I exploit giant eggs in my baking, which generally measure about ¼ cup every.
• Oats: We use rolled oatmeal or “old style oats” on this recipe that are simply obtainable within the cereal aisle. They go into the batter uncooked, however soften properly because the muffins bake.
• Sugar: I choose to sweeten this recipe simply barely with a modest quantity of granulated sugar. If you happen to choose, you should utilize the identical quantity of honey (for youths over age 1) or maple syrup. Or, you possibly can omit the sweetener totally.
• Baking powder and baking soda: Utilizing recent, lively leavening brokers is vital to having muffins that rise as supposed and bake via evenly, so you should definitely verify earlier than you begin baking.

Step-by-Step Directions

Beneath is an summary of learn how to make these Simple Oatmeal Muffins so you recognize what to anticipate from the method. Scroll all the way down to the tip of the put up for the complete recipe, together with the quantities and the timing.

Step 1. Whisk collectively the applesauce, milk, butter, egg, and vanilla.

Step 2. Add the remaining substances and whisk to mix right into a thick batter.

Step 3. Divide the batter among the many ready muffin tin.

Step 4. Bake after which cool utterly earlier than serving or storing.

Methods to Retailer

Retailer cooled oatmeal muffins in an hermetic container at room temperature for as much as 3 days or a few week within the fridge.

You may also freeze muffins for as much as 6 months. Attempt to take away as a lot air as attainable from the bag to cut back the quantity of potential for freezer burn and ice crystals forming on the muffins.

Finest Suggestions for Success

• Dairy-free: Use vegetable, avocado, or coconut oil instead of the butter and nondairy milk.
• Gluten-free: Use an all-purpose gluten-free flour.
• Egg-free: Omit the egg. Add 2 tablespoons extra milk. Proceed with the recipe. (The muffins could also be just a little extra tender than with the egg.)
• You may decrease the sugar within the muffins to ¼ cup, although I’ve discovered that the ⅓ cup listed within the recipe is my desire for each taste and texture.
• This recipe has the perfect texture when made with granulated sugar, somewhat than maple syrup or honey.

I’d love to listen to your suggestions on this put up, so please price and remark under!

• Preheat the oven to 375 levels F and grease a 12-cup muffin pan with nonstick spray. (I don’t advocate utilizing paper liners with this recipe as they’re prone to stick.)

• Add the applesauce, milk, butter, egg, and vanilla to a medium bowl. Whisk to mix effectively.

• Add the flour, oats, sugar, cinnamon, baking powder, baking soda, and salt to the bowl. Whisk to mix right into a thick batter.

• Divide the batter among the many ready muffin tin, utilizing about ¼ cup batter in every cup.

• Bake for 14-16 minutes, or till overrated, golden brown, and a cake tester or toothpick inserted into the middle of a muffin comes out clear.

• Take away from oven and let cool for a minute or two. Run a knife across the edges to loosen, as wanted, then switch muffins to a wire rack to chill utterly.

• Retailer cooled muffins in an hermetic container at room temperature for as much as 3 days or a few week within the fridge.
• Dairy-free: Use vegetable, avocado, or coconut oil instead of the butter and nondairy milk.
• Gluten-free: Use an all-purpose gluten-free flour.
• Egg-free: Omit the egg. Add 2 tablespoons extra milk. Proceed with the recipe. (The muffins could also be just a little extra tender than with the egg.)
• You may decrease the sugar within the muffins to ¼ cup, although I’ve discovered that the ⅓ cup listed within the recipe is my desire for each taste and texture.
• This recipe has the perfect texture when made with granulated sugar, somewhat than maple syrup or honey.

Serving: 1 muffin, Energy: 128kcal, Carbohydrates: 19g, Protein: 3g, Fats: 5g, Saturated Fats: 3g, Polyunsaturated Fats: 0.4g, Monounsaturated Fats: 1g, Trans Fats: 0.2g, Ldl cholesterol: 25mg, Sodium: 140mg, Potassium: 88mg, Fiber: 2g, Sugar: 7g, Vitamin A: 159IU, Vitamin C: 0.1mg, Calcium: 43mg, Iron: 1mg