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This school year is going to look a bit different. Regardless of what your plan is, schooling will change. But one thing that won’t change is your kid’s need to eat a good breakfast. And if your kids are anything like my son, they eat alot. That’s why I want to share this recipe with you. Introducing, ‘back to school muffins’.
I make these muffins every week. I really don’t think I’ve ever cooked anything as consistently as I make these things. They’re just so easy!
They’re wheat-free, gluten-free and egg free.
But they aren’t taste-free. Actually they taste pretty good.
My son has a lot of food allergies, that I’m hoping he’ll outgrow. That was why I had to make a Rice Krispy cake for his birthday last year. Anyway, this was a recipe that all of us could eat, and I really needed that. It’s really versatile, as you’ll be able to see with some of the variations I’ve come up with.
Oh and one of the other great things about this recipe…you just need a blender. No extra dishes, no messy bowls. It’s great. Ok, let’s begin.
Preheat your oven to 350 and spray your muffin pans. Now, this is important. Even if you use muffin liners, you are still going to need to grease the liners, otherwise the muffins will stick to them. Your other option is to use silicone muffin liners or a silicone muffin pan. I got one earlier this year, because I was wondering if they would work with this recipe.
They do, and I LOVE them. The info for the one that I have is below.
The next step is to grind our oatmeal. Measure 2 1/2 cups of uncooked oatmeal before it’s ground.
After that’s blended it should look like this.
Next, we’re going to add all of the ingredients (except for your mix-ins and blend).
Add your mix ins.
Bake on 350 for about 15 minutes.
That’s all. Normally when we do this, I divide the mix and put chocolate chips in half and raisins in the other half. But I’ve also used blueberries and they’ve come out great.
Below, I’ve listed everything you’ll need to make these back to school muffins. Well not really need, just things that will make the process easier.
How do I get it?
Silicon baking pans and muffin liners
These pans that I own (and love) are the only way that I have managed to make this recipe without having to spray the tins each time!
A really good blender
This is the blender that I've had for YEARS and I love it. We're only using one kitchen appliance to make these muffins...a blender, so it needs to be a good one.
Make life sweet, and learn all you can!
Back to school muffins
- 2½ oats measured before grinding
- 2 bananas over ripe
- 1 tsp vanilla extract
- 1 tsp baking soda
- 2½ tsp baking powder
- 1 cup greek yogurt the fat content doesn't matter
- ½ cup applesauce
- ½ cup honey
- 2 tbsp flax seed
- mix-in of your choice (raisins, chocolate chips, berries) (see my suggestions in the variations section)
- Preheat oven to 350°F and grease your muffin pans. *NOTE: Even if you are using muffin liners you will need to grease them or these muffins will stick. Silicone muffin pans are liners are the only ones that the muffins don't stick to.*
- Use a large blender to grind the oatmeal until it has a flour-like texture.
- Add the next 8 ingredients (everything except for the mix-ins) and blend.
- Add the mix-ins and stir.
- Pour into the prepared muffin tins and bake for 15 minutes. Test for readiness. Depending on the size of your banana, these may need to go back in the oven for an extra 5 minutes.
- Remove from oven and Enjoy!