Oatmeal Muffins..........YUUUUUUUM.

     Hello friends!  I have been MIA for a few weeks because I decided to try a new eating plan.....weight watchers.  Yeah, I know, those damn inspirational TV commercials finally got me.  Ha ha.  I have actually attempted to follow this plan a couple of times in the past but am WAY too lazy to write everything down.  But now they have all these awesome apps and stuff and you can scan the barcodes for stuff you eat and it tracks it.  Ahhh....technology.  I have actually stuck to it for 3 weeks now and have cooked just about every night, which means:  recipes for all!!!  So many of the upcoming recipes I will post will be WW friendly.

     So what have I been eating every morning for the last 3 weeks?  Oatmeal breakfast muffins!  These things are delish!  And so easy to make.  I make a batch on a Sunday and freeze them.  The recipe makes about 18 muffins so I only have to make them every couple of weeks.  To be fair, I got the recipe off Pinterest and this lovely blog  http://www.sugarfreemom.com/recipes/personal-sized-baked-oatmeal-with-individual-toppings-gluten-free-diabetic-friendly/    She's got lots of great healthy recipes to choose from.......so check her out!


Here's what you need:

 

5 Cups of Rolled Oats

2 Eggs

1 Banana

1/4 Cup Milled Flax Seed

1Tsp Vanilla Extract

1 TBL Cinnamon

2  3/4 Cup Skim Milk

1Tsp Salt

3 Tsp Baking Powder

2 Cups Unsweetened Applesauce

1  1/2 Tsp Splenda

Fruit/Berries to top

 

 

 

First, mix up eggs, banana, applesauce & Splenda in a bowl.  I used my potato masher to really get those bananas mashed up!

 

 

Next, mix all other ingredients into the bowl.  I left the milk until last.  The above photo is before the milk.

 

 

Now pour into muffin tins.  I used a 1/3 cup measuring cup to do this.  I've made these with and without liners and I will say, I like them without because they are easier to heat up with no left over liner residue on my muffins.  If I wanted to eat paper, I would hang out with goats......am I right?!

 

I dropped a few blueberries into each one as well.

 

Bake at 350 degrees for 30 minutes.....

 

 

There ya go!  These things are soooo good and very easy to eat on the run.  The first time I made them I let them sit in my fridge for a few days before I decided to freeze them......and they were real dry when I would heat them up.  So this last time I froze them immediately and they are so good and moist when I re-heat them.  Pop them in the microwave for about 1 - 1 1/2 minutes and you've got a healthy breakfast.  My batch of 18 will last me 2 weeks!!!

 

Wants some extra flavor?  Top with a tablespoon of sugar free syrup.  I like them plain though.  Those big blueberries are such a nice surprise when you bite into them.

 

 

 

 

This makes about 18 servings (1 muffin per serving)   Calories : 143,     Carbs: 23g,

3 Weight Watchers points + 

 

 

So I hope you will join me on my mission to eat breakfast everyday!  No blueberry left behind :)

 

 

 

Happy eating!