Not all muffins are created equal! Many of them are full of refined sugar and saturated fats – leaving us feeling bloated, lethargic, and hungry just a few hours later.
There are a few healthy muffin recipes I swear by and these “ApricOat” muffins are one of them. Last week I posted about easy meal prep ideas – this muffin recipe can be added to that list! I also make these nearly every time I travel which is why they are making their debut today! We’re getting ready to visit friends and family for the holidays. Holiday travel can be a doozy – especially when flying from Maryland to Colorado – so making sure we have healthy, energizing, affordable options is key when we’ll undoubtedly run into delays. These are also great for kids, picnics, hikes, showers, and meal trains!
This recipe was originally inspired by Nancylynn’s healthy banana oatmeal blender muffins using my favorite bob’s red mill gluten-free oats!
What you’ll need:
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- 1 ¾ cup bob’s red mill gluten-free oats
- ½ teaspoon ground cinnamon
- ½ cup unsweetened apple sauce
- 2 eggs
- 1 cup mashed ripe bananas
- ½ cup almond milk
- 1 tablespoon peanut butter
- 1/2 cup finely chopped dried no-sugar-added apricots
- 1 teaspoon gluten-free baking soda
How to make the magic happen:
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- Preheat oven to 350
- Put all ingredients (except apricots) in a blender on low until combined
- Pour batter into muffin tray until about ¾ full (option to use liners of course)
- Top each muffin with a few chopped apricots and oats (optional)
- Bake for 20-25 minutes
- Store in the refrigerator or freezer after cooling
