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
1/2 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)