I like the convenience of breakfast bars, but hate the cost (four buck for six bars? COME ON!), added preservatives, high fructose corn syrups, and very environmentally not-friendly wasteful packaging!
And so I invented these–my yummy breakfast muffins, loaded with the tasty flavors of whole grain flour, oats, and fruit jam!
You can use any jam that you have on hand instead of the apricot jam I recommend, but I recommend it be something light in color (think marmalade*, peach jam, apple butter) or else your muffins will take on the pinkish or blue-ish hues of strawberry or grape jams!
Here’s the recipe
Breakfast Bar Muffins
1 cup quick oats
1 cup whole grain flour (can be wheat, spelt, seven-grain, whatever)
1/4 cup sugar (can substitute honey)
3 tsp baking powder
1/4 tsp salt
1 egg
1/2 cup fat free milk
2 tablespoons canola oil
1 cup apricot preserves (can substitute peach jam, apply jelly, or orange marmalade*)
1 tsp vanilla extract
1 egg white, beaten stiff
Mix dry ingredients in a large bowl until combined. In a separate bowl, mix egg, milk, oil, jam, and vanilla, then stir into dry ingredient. Fold in beaten egg white, then drop into greased muffins tins and sprinkle extra oats on top. bake at 400 degrees for 20-22 minutes for large muffins, or 8-10 minutes for mini-muffins (pictured here)
* For an AMAZING do-it-yourself, environmentally-friendly homemade marmalade recipe and instructions, you have got to check out this recipe, from one of my favorite blogs ever!
Filed under: Breakfast | Tagged: baking, breakfast bar muffins, breakfast muffins, cooking, food, health muffins, healthy muffin recipes, low fat muffins, recipes, whole grain muffins
Muffin mom,
These look great! I’ll make them next week when the marmelade is done and post back (oh I hope the marmelade comes out now!!!!)
I wonder if you could get that breakfast bar middle by adding a small dollop of jam in the middle instead of stirring it in? My kids would love these. I need to get off my lazy duff and make some of these muffins instead of sitting here drooling over yours.
There is a special cake decorating tip used to fill jelly doughnuts – I can’t remember what it is called right now but it is a long skinny tip. That would work perfectly! You could find it at a specialty store like Michael’s or one that sells cake decorating things.
And I did make them last week but I need to re-do it. It was the perfect storm. I tried to adapt the recipe since I always soak my batter the night before, then I ground the flour so it was so fluffy I didn’t have enough. In the end they tasted great but didn’t have enough structure to rise. I put the marmalade in – do NOT use more than 1/2 cup and be sure to add extra sugar. My kids wouldn’t eat them. They reminded me of those really nice non-sweet French orange scones. I loved them!
I made these and my family ate them up! They are fabulous!
[...] recipe–I tried this recipe for Breakfast Bar Muffins from The Muffin Mom, and it was soooo good! My family ate these muffins up in no [...]
I just made these breakfast bar muffins and they came out wonderful. I used raspberry jam. they don’t rise up a lot but they taste great!