We all know how important breakfast is, but it’s hard to give the meal the attention it deserves , especially on weekdays. Thankfully, I’ve come across a few delicious, easy to prepare, freezable recipes that make it much, much simpler. Here’s one I’ve modified that my 15-month-old son absolutely loves:
Nathan’s Freezer-Friendly Oatmeal Blueberry Muffins
- 3 eggs
- 1 Tbsp vanilla extract
- 1 cup unsweetened applesauce (I use Mott’s organic unsweetened applesauce, purchased in bulk from Costco)
- 1 cup brown sugar
- 1 banana, sliced
- 1 cup frozen blueberries (I use the large package of organic blueberries from Costco)
- 5 cup old-fashioned oats (again, I buy mine in bulk from Costco)
- 1 tsp salt
- 1 Tbsp baking powder
- 1 Tbsp cinnamon
- 2 1/2 cup milk
- Preheat oven to 350 degrees.
- In large bowl, mix eggs, vanilla, and applesauce until combined.
- Add brown sugar, banana, and blueberries.
- In a second large bowl, mix oats, salt, baking powder, and cinnamon.
- Pour dry ingredients into wet ingredients, mixing well. (Everything should be uniformly wet.)
- Pour in milk, stirring to combine.
- Spray two muffin trays with cooking spray. (My trays fit 12 small muffins a piece.)
- Fill each muffin cup about 1/2 to 3/4 full with the mixture. (I fit 1/4 cup of the mixture in each of mine.)
- Bake 35-40 minutes, or until a toothpick inserted in the center of the muffins comes out clean.
- Cool completely, and then wrap individually in plastic and freeze together in gallon-sized freezer bags.
- Reheat in microwave or toaster oven, and enjoy!
I purchase most of my ingredients for this recipe from Costco, which makes each muffin cost less than $0.13 to make. What a bargain!