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To craft the perfect Back To School Breakfast Muffins, it’s crucial to understand the role each ingredient plays in both nutrition and flavor. Here’s a closer look at some of the primary components of this recipe:

Back To School Breakfast Muffins

Get ready for a smooth back-to-school transition with these nourishing breakfast muffins! Perfect for busy mornings, these homemade treats are packed with wholesome ingredients like oats, fresh fruits, and nuts, providing essential nutrients to fuel your kids' day. They're easy to prepare in advance, customizable for dietary needs, and offer a deliciously satisfying start to any day. Say goodbye to unhealthy breakfast options and welcome a healthier routine for your family!
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Ingredients
  

1 cup rolled oats

1 cup all-purpose flour (or whole wheat flour)

1/2 cup brown sugar (packed)

1 tablespoon baking powder

1 teaspoon baking soda

1/2 teaspoon salt

1 teaspoon ground cinnamon

1/2 cup unsweetened applesauce

1/4 cup honey or maple syrup

2 large eggs

1/4 cup vegetable oil or melted coconut oil

1 teaspoon vanilla extract

1/2 cup milk (dairy or non-dairy)

1 cup chopped fresh fruit (such as blueberries, bananas, or diced apples)

Optional: 1/2 cup nuts or seeds (like walnuts or pumpkin seeds)

Instructions
 

Preheat the Oven: Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease it lightly with cooking spray.

    Mix Dry Ingredients: In a large mixing bowl, combine rolled oats, flour, brown sugar, baking powder, baking soda, salt, and cinnamon. Whisk until well combined.

      Combine Wet Ingredients: In a separate bowl, mix together the applesauce, honey (or maple syrup), eggs, oil, vanilla extract, and milk. Whisk until smooth and fully incorporated.

        Combine the Mixtures: Pour the wet mixture into the dry mixture. Gently fold together using a spatula until just combined. Be careful not to overmix; a few lumps are okay.

          Add the Fruit and Nuts: Fold in your choice of chopped fresh fruit and optional nuts or seeds until evenly distributed in the batter.

            Fill Muffin Tins: Divide the batter evenly among the muffin cups, filling each cup about 2/3 full to allow for rising.

              Bake: Bake in the preheated oven for 15-20 minutes, or until the muffins are golden brown and a toothpick inserted into the center comes out clean.

                Cool and Enjoy: Allow the muffins to cool in the tin for 5 minutes before transferring to a wire rack to cool completely. Enjoy warm or pack them for a quick on-the-go breakfast during the week!

                  Prep Time, Total Time, Servings: 15 mins | 30 mins | 12 muffins