These apple muffins are high fibre, high protein and literally contain everything you need for a balanced meal. They are also really tasty, and definitely kid-approved! In fact, my three-year-old made them in about ten minutes with a little help from me! Check it out!
Weekday mornings are busy. Scratch that—every morning is busy now that hockey season is underway. Admittedly, I’m taking advantage of every last second of sleep I can get, and now that we have two kids in school (different schools at different start times), it’s busy to say the least. Getting the kids out the door always takes longer than expected, and there always seems to be some sort of crisis, whether it’s me putting my three-year-olds socks on the wrong way, milk spilt at breakfast, or my one-year-old doing a ‘number two’ right before we’re heading out the door (it happens).
Needless to say, breakfast has been rushed and not very well thought out.
Most of us know how important breakfast is. It gives us energy to start our day, and helps our kids focus and concentrate at school.
If it contains a good amount of protein, it can also help to manage weight and blood sugar levels throughout the day! As important as having a nutritious, balanced breakfast is, it’s just as important (to me at this stage anyway) that it’s quick and easy to make.
That’s why I LOVE this recipe.
These muffins are high fibre, high protein and literally contain everything you need for a balanced meal. They are also really tasty, and definitely kid-approved! In fact, my three-year-old made them in about ten minutes with a little help from me! Check it out!
Flourless Oatmeal Apple Muffins
These muffins are high fibre, high protein and literally contain everything you need for a balanced meal. They are also really tasty, and definitely kid-approved! In fact, my three-year-old made them in about ten minutes with a little help from me! Check it out!
Ingredients
- 2 cups oats
- 1 1/2 tsp cinnamon
- 3/4 tsp baking powder
- dash of salt
- 2 eggs
- 3 ripe bananas, mashed
- 1 1/4 cup milk
- 1/4 cup packed brown sugar
- 2 tbsp softened coconut oil
- 2 tsp vanilla
- 3 small apples peeled, and chopped finely
Instructions
- Preheat oven to 375 F and grease muffin tin (makes ~12 muffins).
- In a large bowl, mash bananas with a fork. Add eggs, vanilla, brown sugar and milk and blend well (we used a fork).
- Melt coconut oil in the microwave and allow to cool a little bit. Add it into the mixture and stir until well blended.
- Add dry ingredients (oats, cinnamon, baking powder and salt) to the wet mixture and blend well. Add chopped apple and stir a little more.
- Fill muffin tins 2/3 cup full and bake at 375 F for 25 minutes.
- Allow to cool and enjoy!
If you would like more easy, family-friendly recipes, check out my facebook page, where I post daily
![[AD] Who else loves a quick, one-pot meal for the busy back-to-school season? 🙋♀️
As a dietitian and mom, I’m all about recipes that are quick, affordable, nourishing, and of course, delicious. That’s why I’ve teamed up with my friends at L’Ancêtre Cheese to bring you my Homemade One-Pot Hamburger Helper—perfect for weeknight dinners and makes awesome leftovers for lunchboxes too!
What I love most? You can toss everything—beef, pasta, veggies—into one pot, saving time and dishes! Plus, @ancetrecheese , made locally here in Canada from pasture-fed cows, adds that perfect cheesy touch. It’s organic, sustainably produced, and absolutely delicious. 🧀
What you need:
* 1.5 lbs lean ground beef
* 4 cups uncooked whole grain, regular or gluten-free pasta noodles (like rotini or macaroni)
* ½ yellow onion, diced
* 2 cups veggies of choice, diced (eg. mushrooms, bell peppers, carrots, broccoli, cauliflower etc.)
* 1 cup frozen peas
* 2 cloves garlic, minced
* 1 tsp pepper
* 1.5 cups milk of choice
* 1.5 cups chicken broth
* 1-680 mL jar tomato pasta sauce
* 2 tsp Italian Seasoning
* Tsp red pepper flakes
* 3 cups L’Ancêtre’s Marbled Mild Cheddar
Put it all together:
1. Cook beef in a large pot over medium-high heat until browned, then drain. Add onion, garlic, red pepper, mushrooms, red pepper flakes, Italian seasoning, salt, and pepper; cook until veggies are tender-crisp.
2. Mix in milk, broth, tomato sauce, and uncooked macaroni. Bring to a boil, then reduce heat and cook for 15-18 minutes, stirring often. Adjust liquid as needed.
3. Remove from heat, stir in frozen peas and 1 cup of cheese until melted. Transfer to a casserole dish, sprinkle with remaining cheese, and bake at 375°F for 5-10 minutes until golden. Cool before serving.
Make sure to pick up L’Ancêtre cheese (either a family-sized block or pre-shredded) at a local retailer near you! Visit https://www.fromagerieancetre.com/en/cheeses/ to find out more!
#Ad #Partner #BackToSchool #LunchboxIdeas #OrganicCheese #FamilyMeals #LAncetreCheese](https://www.sarahremmer.com/wp-content/uploads/sb-instagram-feed-images/459558167_1543212989903442_998663133378052381_nfull.webp)
![👇[AD] Dietitian-approved “snack lunches” that my kids love, in partnership with my friends at @naturesbakery 💜
Make sure to comment “snack lunch” and I’ll send you a free school-lunch cheat sheet 🙌🏻
Let’s be honest, the items kids get most excited about in their school lunches are the... snacks! So, why not build a meal-worthy “snack lunch” that your kids can be excited about opening and enjoying?
We do this often, and for good reason. It’s quick and easy for me (yay!), and my kids love helping pack them. Plus, these lunches can be just as nourishing as a “traditional” lunch. Bonus: the most often get eaten!
Here’s my “rule of 4” for building these lunches, ensuring they’re packed with the nutrients my kids need for the day:
1️⃣ Whole grains/starches
2️⃣ Protein-rich foods
3️⃣ Fruit
4️⃣ Veggies
As a dietitian Mom, I’m a huge fan of including @naturesbakery Fig Bars in my kids’ lunches. Not only do they always get eaten (aka my kids love them), but I love that they contain a simple ingredients list with whole grains and real fruit. They’re also plant-based, dairy-free and nut-free (making them perfect for school lunches!).
A typical “snack lunch” might look like this:
Charcuterie-Style
* Meats, cheese and crackers; for plant-based families, you could swap the meat and cheese with smoked tofu slices, tempeh strips or plant-based deli slices, plant-based cheeses, and hummus, roasted chickpeas or edamame.
* Cut up fruit
* Chia pudding
* A Nature’s Bakery Raspberry Fig Bar (plant-based, dairy-free, and nut-free!)
Mediterranean-focused:
* mini naan bread/pita
* Hummus
* mini caprese salad skewers
* Nature’s Bakery Blueberry Fig Bar
* Fruit
* Dried chickpeas
Fun Finger Foods:
* energy bites
* edamame beans
* Seed and banana roll-ups
* string cheese (or dairy-free alternative)
* Nature’s Bakery Raspberry Fig Bar
* Mini carrots
If you think your kids will love snack lunches, comment “snack lunch” below for a free school lunch cheat sheet ❤️
#Ad #Partner #NaturesBakery #SnackLunch #SchoolLunchIdeas #DietitianApproved #PlantBasedSnacks](https://www.sarahremmer.com/wp-content/uploads/sb-instagram-feed-images/458372728_522285503507501_4269903014098073865_nfull.webp)
Comments
Selin says
Could I use less bananas? How can I substitute this? Thanks!
Sarah Remmer, RD says
Yes you can! You could try subbing in yogurt, avocado or any other creamy sub that works for you. Let me know how it goes!
Jane says
Hi I made these and they are great! So healthy and yummy!! Was just wondering if you could substitute water for the milk to save on calories?
Sarah Remmer says
I’m so glad you love them as much as we do! You certainly could.
Sandra says
Could I use apple sauce instead of the oil
Thanks
Sandra
Sarah Remmer says
Sure can 🙂
Susan Ball says
Hi Sarah! I love your blog and continue to find gems in your recipes! I’m curious about sugar, what does it do in baking? Can I just leave it out? Thanks!!
Sarah Remmer says
Sugar adds delicious sweetness and flavour to baking. Instead of completely leaving it out I would suggest substituting instead. For example – replace ~1 cup of sugar for a mashed banana!
Ayasha says
This may sound silly, but I tried adding whole wheat flour to them as my kids seemed to like that better. Any suggestions for type and quantity of flour to use? (If I remember correctly I added extra milk to compensate)
Sarah Remmer says
Good question! Perhaps 1/2 cup of whole wheat flour? Let me know how they turn out! I’ve never tried to add flour to them!
Taylor says
I made the last night formy 11 month old. He loves them, they are so good!!! Wondering if they would freeze well.
Sarah Remmer says
I love hearing this! They can definitely be frozen to enjoy later.
Angie says
What kind of oats do you use? Quick oats or old fashioned oats, etc?
Thanks!
Sarah Remmer says
I tend to use old fashioned or large flake oats in most of my baking. Hope you enjoy!
Jill says
Why coconut oil? Can I substitute a different kind of oil?
Sarah Remmer says
Hi Jill. You could use a different oil. I like using coconut oil sometimes because it adds a slight “nutty” flavour. If you’re looking for a heart healthy oil you could try olive oil instead. Let me know how it turns out!
CJMom says
Hi I love your recipes and website!!
I just pour these muffins in the oven and made 18. I was wondering if I’ve made them too big as your recipe is missing a (1 or a 4) in the number of muffins made.
Also is there a trick to not having the oil solidify? I guess I could have warmed up my milk slightly but I’m usually baking with 2 busy babies on the go so simple is best. I think I will try vegetable oil next time.
Thanks again!
Sarah Remmer says
Hi CJMom! Thanks for your comment! I typically make 12 muffins using this recipe, but you could easily make 18 depending on how large your bananas were :). The trick to helping prevent the oil from solidifying is allowing it to cool before mixing AND to start with room temperature ingredients. You can set the eggs and milk on the counter while your preparing! Hope this helps.
SMum says
These look healthy, easy, and yummy! Perfect for a busy week this week. I’m curious why these are considered “high protein” though?
sarahrem says
Hi SMum! Yes, they are perfect for busy weeks for sure! The eggs, as well as the oatmeal and milk help to make these a high protein muffin 🙂