These freezer friendly Healthy Breakfast Muffins are made with oats, pumpkin and a touch of wheat germ for a healthy boost. I often double the batch and freeze some for later. They are so quick to put together and do freeze well. Your kids will love them (and you will too) for a quick breakfast or snack as you run out the door!
Freezer Friendly Healthy Breakfast Muffins
Ingredients:
1 1/2 cups all-purpose flour
1 cup quick oats
3/4 cup firmly packed brown sugar
1/2 cup raisins (optional)
1 tsp baking powder
1/2 tsp baking soda
2 tsp pumpkin pie spice (I always add another 1/2 tsp or so of cinnamon, but that is optional)
1/2 tsp salt
1 tsp vanilla
1 cup canned pumpkin
3/4 cup fat-free milk
1/3 cup canola oil
1 egg lightly beaten
1 cup canned pumpkin
3/4 cup fat-free milk
1/3 cup canola oil
1 egg lightly beaten
1/8 cup of wheat germ (optional)
Preparation:
Preheat oven to 400 degrees and line a 12-cup muffin tin with cupcake liners. (Sometimes my muffins stick to the paper liners, so I prefer the aluminum liners, but paper was all I had today.)
Preheat oven to 400 degrees and line a 12-cup muffin tin with cupcake liners. (Sometimes my muffins stick to the paper liners, so I prefer the aluminum liners, but paper was all I had today.)
Combine dry ingredients in a large bowl.
In a medium bowl, combine the pumpkin, milk, oil, vanilla and egg, blending well.
Stir pumpkin mixture into dry ingredients until the dry ingredients are just moist. (Try not to over mix!)
Fill muffin tin evenly and sprinkle the wheat germ on top of the muffin mixture.
Bake for 22-25 minutes.
Enjoy!
If you like this type of project and want to see more, you can follow along using the Google Friend Connect widget, through a reader, or signing up via email. Just click on one of the icons below:
I will be linking up to some of the linky parties listed here.
The color of the muffins is awesome. It is very testy for eat and its healthy and delicious muffins. I will make this dish. Everything is excellent.
ReplyDeletenavicade