Ingredients
Base Recipe
- ½ cup old fashioned rolled oats - large flake oats
- ½ cup unsweetened applesauce
- 1 egg
- 1 Tbsp honey
- ½ tsp baking powder
- ⅛ tsp salt
Double Chocolate (makes 1 serving)
- 2 tsp cocoa powder
- 2 Tbsp chocolate chips - divided (half mixed in, half on top)
Apple Cinnamon (makes 1 serving)
- ¼ cup apple - diced small
- 1 tsp cinnamon
Coconut Blueberry (makes 1 serving)
- 1 Tbsp shredded coconut
- ¼ cup blueberries - fresh or frozen
Cranberry Orange (makes 1 serving)
- ¼ cup dried cranberries
- 1 Tbsp orange zest
Peanut Butter & Jam (makes 1 serving)
- 2 Tbsp peanut butter
- 2 tsp strawberry jam
Instructions
For The Oat Base (makes 1 serving)
- Preheat the oven to 350°F. Grease one ramekin style container that is 8 oz size with nonstick cooking spray.
- Add ½ cup old fashioned rolled oats, ½ cup unsweetened applesauce, 1 egg, 1 Tbsp honey, ½ tsp baking powder and ⅛ tsp salt to a blender. Blend high 1 minute until smooth.
- Pour into a bowl and stir in the flavor ingredients below.
Double Chocolate (1 serving)
- Mix in 2 tsp cocoa powder and 1 Tbsp chocolate chips. Sprinkle the last 1 Tbsp chocolate chips on top just before baking.
Apple Cinnamon (1 serving)
- Mix in ¼ cup finely chopped apple and 1 tsp cinnamon.
Coconut Blueberry (1 serving)
- Mix in ¼ cup blueberries and 1 Tbsp shredded coconut.
Cranberry Orange (1 serving)
- Mix in ¼ cup dried cranberries and 1 Tbsp orange zest.
Peanut Butter and Jam (1 serving)
- Mix in 1 Tbsp peanut butter. After baking, top with 1 Tbsp melted peanut butter and 2 tsp strawberry jam.
For All Muffins
- Preheat the oven to 350℉. Add the ramekin to the oven and bake for 30 minutes or until the edges are golden brown and a toothpick comes out clean when poked in the center. Let cool for 10 minutes, then add favorite toppings and serve (see notes for topping ideas).
The nutritional information provided is an estimate and is per serving.
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