Mornings can be busy, and these breakfast muffins are a healthy option to grab on the go! This is a simple one bowl recipe that can be made ahead. This recipe is gluten free, dairy free, and refined sugar free which makes it a healthy option for adults and kids. My kids love these breakfast muffins and I like having them on hand for those mornings when you are tired or have a lot going on. Especially when you are trying to get out the door to get to work or school! They also freeze really well, so I like to make a big batch and defrost them as I need them.

The high altitude healthy oat breakfast muffin recipe is right below, and the sea level recipe is at the bottom. Hope you enjoy!

High Altitude Healthy Oat Breakfast Muffins - GF, DF, RSF

Mornings can be busy, and these are great to grab on the go! They are a healthy option that kids love as well! These muffins also freeze well so can be made in advance and defrost when needed. Recipe makes about 17 muffins.

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Equipment

• 2 muffin tins
• baking cups (liners)
• Whisk

Ingredients

  

• 3 large eggs
• 1/4 cup avocado oil
• 1/3 cup coconut brown sugar (or coconut sugar)
• 1/3 cup maple syrup
• 1/2 cup applesauce
• 1 1/3 cup coconut cream (two 5.4 oz cans)
• 2 tsp vanilla extract
• 3/4 tsp salt
• 1 tbsp cinnamon
• 3 cups GF oats
• 3/4 tsp baking powder

Optional:

• 1/4 cup chia seeds or flax seeds
• 1/4 cup peanut butter or other nut butter

Instructions

 

• Preheat the oven to 350 degrees.
• In a large mixing bowl whisk together the eggs, avocado oil, coconut sugar and maple syrup.
• Add the applesauce, coconut cream, vanilla, salt and cinnamon. Whisk until well combined.
• Stir in the oats and baking powder. Let mixture sit a few minutes while you line the muffin tins with the baking cups/liners.
• Stir the mixture again, and continue to do so as you fill the muffin tins. Fill with 1/4 cup of the mixture, which will bring it almost to the top.
• Bake for about 28 minutes, or until the muffins are set and a toothpick comes out clean.
• Let them cool in the muffin tins for about 10 minutes, then transfer to a cooling rack to cool completely.
• Store muffins in the refrigerator up to 5 days or freeze up to 4 months.

Notes

To freeze these muffins, place in a freezer safe container or plastic bag.  Label and date the muffins.  Place in freezer, will last up to 4 months.

Healthy Oat Breakfast Muffins - GF, DF, RSF

Mornings can be busy, and these are great to grab on the go! They are a healthy option that kids love as well! These muffins also freeze well so can be made in advance and defrost when needed. Recipe makes about 17 muffins.

Print Recipe Pin Recipe

Equipment

• 2 muffin tins
• baking cups (liners)
• Whisk

Ingredients

  

• 2 large eggs
• 1/4 cup avocado oil
• 1/3 cup coconut brown sugar (or coconut sugar)
• 1/3 cup maple syrup
• 1/2 cup applesauce
• 1 1/3 cup coconut cream (two 5.4 oz cans)
• 2 tsp vanilla extract
• 3/4 tsp salt
• 1 tbsp cinnamon
• 3 cups GF oats
• 1 1/2 tsp baking powder

Optional:

• 1/4 cup chia seeds or flax seeds
• 1/4 cup peanut butter or other nut butter

Instructions

 

• Preheat the oven to 350 degrees.
• In a large mixing bowl whisk together the eggs, avocado oil, coconut sugar and maple syrup.
• Add the applesauce, coconut cream, vanilla, salt and cinnamon. Whisk until well combined.
• Stir in the oats and baking powder. Let mixture sit a few minutes while you line the muffin tins with the baking cups/liners.
• Stir the mixture again, and continue to do so as you fill the muffin tins. Fill with 1/4 cup of the mixture, which will bring it almost to the top.
• Bake for about 28 minutes, or until the muffins are set and a toothpick comes out clean.
• Let them cool in the muffin tins for about 10 minutes, then transfer to a cooling rack to cool completely.
• Store muffins in the refrigerator up to 5 days or freeze up to 4 months.

Notes

To freeze these muffins, place in a freezer safe container or plastic bag.  Label and date the muffins.  Place in freezer, will last up to 4 months.