Oatmeal Breakfast Muffins

I’ve been trying to eat healthier these days but sometimes it can be hard to do. We all have heard that breakfast is supposed to be the most important meal of the day, but when you are rushing to work in the morning it doesn’t always make it easy to get a good meal in.

Cereal vs. Oatmeal

Special K Red Berries has been my go to cereal for a while now. It’s only 110 calories and it tastes pretty good too. Most days I can grabbing a bowl of cereal before I head to work, however there are some days I am just pressed for time.

Now I’ve read about how healthy oatmeal is and how many flavor options there are. There is even these just add water and microwave bowl options. I’ve never really liked oatmeal , but again trying to eat health when pressed for time I thought these quick oatmeal bowls were worth a try.

Call it cinnamon apple or berry blast , oatmeal is still oatmeal and I can’t stand it. I think it might be the mush texture. I don’t like eating mush.

On the flip side I do like oatmeal cookies. But oatmeal cookies are packed with sugar and are not really good for you, right?

Oatmeal Breakfast Muffins

While surfing Pinterset a little while back I came across To-Go Oatmeal Muffins from The Wholesome Dish.

These easy to make oatmeal muffins basically turned that mush oatmeal into an easy to take with you muffin. Since I like oatmeal cookies, I thought I’d give these muffins a try.

The overall recipe is pretty easy, and mostly healthy. The only two sugar ingredients is the brown sugar and applesauce. I cut the sugar by using Splenda Brown Sugar Blend and made my own applesauce using my sugar-free apple pie filling recipe.

Basically after you have the apple pie filling, you just blend it in a blender until you get an applesauce texture.

Once you have the applesauce made I pretty much followed the recipe from The Wholesome Dish.

The Vertic

I love these muffins. They have an apple taste about them and are super moist. Like I said earlier I topped a few of these muffins with raspberries and left a few plain. Both versions were delicious.

The recipe made just over 12 muffins. I ate one for breakfast on days when I was in a rush. They were easy to take with me and eat in the car on the way to work. I kept them in an airtight container in the fridge and they lasted about month. That is at least when I finished them.

I think this is the best way to eat oatmeal, especially if you are like me don’t like eating mush. Since I’m now out of these tasty treats I’ll need to whip up a batch this weekend so I can have more for next week.