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Baked Oatmeal Breakfast Muffins

Vegetarian Gluten-Free

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For a fast and easy breakfast, this is a great choice! And, to save yourself from preparing a batch of oatmeal muffins every day, prepare a big batch for the whole week. This little muffin packs a punch of protein, which will help keep you full till lunchtime. No snacking today!

Prep Time 20 minutes

Serves: 6

Difficulty Level: Low

Baked Oatmeal Breakfast Muffins

Ingredients for Muffins:

Raisins - 1/2 cup

Walnuts - 1/3 cup (coarsely chopped)

Pumpkin seeds - 1/3 cup

Flaxseeds - 1/3 cup

Ground cinnamon - 1 tsp.

Nutmeg - 1/2 tsp.

Eggs - 2

Milk - 1 1/2 cup

Peanut butter - 1/4 cup

Apple - 1

Maple syrup - 1/3 cup

Rolled Oats - 1 cup

Method of preparing the Muffins:

Put the oats in a bowl and cover them with water. Soak overnight in the fridge.
Preheat the oven to 375°F. Drain the oats and in a large bowl, combine raisins, walnuts, pumpkin seeds, flaxseed, 1/2 teaspoon cinnamon, nutmeg, and salt.
In a separate bowl, lightly beat the eggs and combine with milk and peanut butter. Then, add the dry ingredients to the wet and stir to combine.
In a small bowl, mix the apple and remaining cinnamon. Divide the oat mixture among 12 medium-sized muffin cups, topping each one with an even amount of cinnamon mixture.
Cook for about 20 minutes (or until the tester comes out clean) and serve with a generous helping of maple syrup.

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