Individual Baked Oatmeal (Muffins)

I got this amazing recipe from Sugar-Free Mom. I made a few small changes, and it was a hit with everyone. These are a cross between baked oatmeal (without the texture that some people don't like) and very moist, delicious muffins. I love that I could add different fruits or toppings to different muffins, so I didn't have to listen to complaints from the kids who can't stand raisins or don't like coconut! Everyone got what they liked!

I made some plain, and some with frozen blueberries, frozen raspberries, raisins, chocolate chips, and coconut/chocolate chips. I just placed the toppings on top of the batter before the muffins went in the oven, or, in the case of the frozen blueberries, I pushed a few down into the batter and then placed several on top.

I read that some people had problems with these sticking, so I did a few different things. I melted a little bit of coconut oil, and, using a pastry brush, lightly coated the insides of our silicone muffin liners. In another pan, I brushed the muffin tins with coconut oil, and didn't use any liners. There was a little bit of leftover batter, so I took a mini-muffin tin and coated a few of them with organic shortening.

The result was that the oatmeal slid effortlessly out of the silicone liners. With the other two pans, the muffins stuck while they were still warm. So, I cooled them almost completely, gently ran a knife around the edges of each muffin, and then they came right out.

I made 24 regular-sized muffins, and six mini-muffins. The regular muffins baked for 30 minutes, and the mini-muffins for about 15 minutes. I will freeze some of these on a baking sheet and then pop them into zip-lock bags once they're frozen. Sugar-Free Mom suggests taking them out the night before so that they'll be thawed by breakfast time.

This recipe is definitely a keeper!


2 cups unsweetened applesauce
1 ripe banana, mashed
1/2 cup raw honey
2 eggs
2 tsp vanilla extract
¼ tsp stevia powder
5 cups GF rolled oats
1/4 cup flaxseed meal
1 Tbsp GF baking powder
1 Tbsp ground cinnamon
1 tsp sea salt
2 3/4 cups unsweetened coconut milk
Toppings: raisins, chopped apples, blueberries, shredded coconut, chocolate chips

Preheat oven to 350 degrees.

In a small bowl, whisk together applesauce, banana, raw honey, eggs, vanilla, and stevia.

In a larger bowl, mix rolled oats, flaxseed meal, baking powder, cinnamon, and sea salt.

Add the wet ingredients to the dry ingredients and stir well.

Add coconut milk, stirring until mixed evenly. Batter will be runny.

Prepare muffin pans. (See above.)

Add ¼ cup batter to each tin.

Sprinkle muffins with desired toppings: shredded coconut, chocolate chips, blueberries, apples, raisins, or other frozen fruit.

Bake 30 minutes until a toothpick in center comes out clean. Enjoy!