Breakfast Cupcakes

In a search for different breakfasts - more variety - I came across a freezer baked oatmeal online. It was a link from a link from a link... Anyway, it was awesome to read that adding some chocolate chips doesn't really change the nutritional value enough to make a difference. But having the chocolate chips definitely makes a difference in taste and children's preferences! So here is my adapted version of this recipe:

3 eggs
1 Tablespoon vanilla extract
1 cup unsweetened applesauce
3/4 cup brown sugar
1 banana, mashed
1 cup craisins
5 cups old fashioned oats
1 teaspoon salt
3 teaspoons baking powder
1/2 cup ground flax seed
1 Tablespoon cinnamon
2 1/2 cups milk
1/2 cup chocolate chips

Preheat oven to 350 degrees.
In a large bowl, mix eggs, vanilla, applesauce, and brown sugar until combined; add banana and craisins.
In another bowl, mix oats, salt, baking powder, flax seed, and cinnamon.
Dump dry ingredients into wet ingredients; mix well.
Pour in milk and stir until combined.
Mix in the chocolate chips.
Scoop mixture evenly into two dozen muffin cups lined with cupcake liners.
Bake 35-40 minutes or until set.
Cool completely before freezing in freezer bags.

If I have labeled a recipe as GlutenFree or Dairy Free but it appears to have those ingredients in it... that means the recipe is still delicious with substitutes/replacements. Ex: soy milk, lactose-free cheese, Bragg's liquid aminos (for soy sauce), all-purpose gluten free flour (Better Batter is my favorite), etc. Please check your individual ingredients to be sure they are GF or DF, if that is what you need.

updated 1/2015

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