Naturally sweetened whole grain oatmeal raisin mini breakfast muffins are perfect for little ones!
I’m at that stage of my life where we now have play date parties. I have girls nights out and whatnot, but when it’s a group get together, it’s almost always kid-focused. Play dates or baby showers or birthday parties.
And while at times I miss some of the fun we all had pre-kids, I’m actually fine with it. It’s cool to see people you’ve known forever become parents and then get to watch them with their little ones. A whole new side of us opens up, I feel like.
Also, when we get enough people together, the kids tend to take care of themselves. We had some of my high school friends over last month and we all sat in the kitchen, sipping mimosas, as the kids explored the toys in the living room.
I made these little mini muffins and set out some fruit for all the little ones to snack on. Mine, of course, couldn’t wait for the party to sample the goods.
They saw these breakfast muffins the day before when I baked them. I told them they weren’t ready yet - they were for the party the next morning.
So ALL morning long while we were playing and trying to not wreck the house before everyone arrived, they kept asking if it was time to try one. It was funny in a diabolical way to keep saying no. They were trying so hard to be patient.
Finally, I caved and let them sneak one before everyone arrived. Then I let them each have two more at the party. My husband later told me that J got an additional two after that. Somehow he still managed to eat all of his lunch. Ah, those little growing boys…
I found myself popping a couple of these as well throughout the day. They are just barely sweet but have great flavor from the raisins and the maple syrup combination. If you are making these for older kids or adults, you may want to increase the maple syrup to ⅓ cup to make them a bit sweeter.
And you can definitely sub honey, but I use maple syrup so they are safe for babies under age 1. Fun little finger food!
We’ve actually got that same group coming over again this weekend for a Valentine's Day morning play date, which is what reminded me of these little breakfast muffins. Might have to whip up another batch and watch my kids wiggle as they wait. 😉
Wishing you a happy weekend and a Valentine’s Day full of love!
- 1 cup oats (I use old-fashioned oats)
- 1 cup milk (skim, 2% or soy all work fine)
- 1 cup whole wheat flour (I use white whole wheat flour)
- 1 teaspoon baking soda
- ¼ teaspoon salt
- ½ teaspoon cinnamon
- ¼ cup maple syrup (see notes)
- ¼ cup unsweetened applesauce
- 1 large egg
- 1 teaspoon vanilla
- ⅔ cup raisins
- Preheat oven to 350. Spray a 24-cup mini muffin tin with cooking spray and set aside.
- Place oats in a medium bowl and add milk. Allow the oats to soak while you prepare the rest of the muffins.
- In a separate large bowl, mix together the flour, baking soda, salt and cinnamon.
- Add the maple syrup, applesauce, egg and vanilla to the bowl with the soaked oats and stir to combine.
- Add the wet ingredients to the dry ingredients and stir to combine.
- Mix in the raisins. The batter will be very runny.
- Fill the mini muffin tin. Each cup should be filled almost to the top.
- Bake at 350 for 13-15 minutes, until done.
I used maple syrup so these would be safe for any kids under the age of 1 (you can’t give honey to babies). Otherwise, you could certainly substitute honey for the maple syrup.
These are just barely sweet and great for little ones. If you want them to be sweeter, try increasing the maple syrup to ⅓ cup.
Extras can be stored on the counter for 3 days, in the fridge for up to 5 days and frozen for up to 3 months.
Amount Per Serving: Calories: 61Total Fat: 1gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 9mgSodium: 84mgCarbohydrates: 12gFiber: 1gSugar: 5gProtein: 2g