I modified this recipe from The Wholesome Dish to make it Whole Life Challenge compliant. I substituted brown sugar for organic coconut sugar and skim milk for almond milk and made sure the canola oil was organic (it is highly GMO). What I like the best, is that you can eat them plain, or customize the flavor. We like fresh or frozen blueberries, raisins, and chocolate chips.
Ingredients:
2 eggs
¼ cup canola oil
1 cup packed brown sugar
½ cup applesauce
1½ cups skim milk (or whatever milk you like)
2 tsp. vanilla extract
½ tsp. salt
1 tbsp. ground cinnamon
3 cups old fashioned rolled oats
2 tsp. baking powder
Optional: your favorite toppings (fruit, nuts, chocolate chips, etc.)
Instructions
1.Preheat the oven to 350 degrees. Line a muffin tin with paper or paper/foil muffin liners.
2.In a large bowl, whisk the eggs, oil, and brown sugar until sugar is dissolved. Add the applesauce, milk, vanilla, salt, and cinnamon. Whisk until well combined. Stir in the oats and baking powder.
3.Fill the muffin tin with ¼ cup of the oat mixture in each muffin cup. Add your favorite toppings. Push the toppings down into the oat mixture with a spoon.
4.Bake for 30 minutes. Let them cool for 5 minutes before eating. Store in an airtight container or freeze in a zip top storage bag.
Notes
Don’t skip the muffin liners in this recipe
