We like muffins for breakfast.
Or rather, the kids like muffins, and I like making them the night
before so that they are ready for breakfast and I don't have to make
anything right when I wake up!
Since we're eating them for breakfast though, I try to have them be on the healthier side. It's not a 'health food' by any means, but it's definitely not the cakey 'muffins' they have at grocery store bakeries. I also like that these are not too sticky, so they're easy to pack for a snack or a lunch and they won't stick together.
2 c rolled oats (I threw them in the food processor and pulsed them a few times so they were chopped a bit. This isn't vital, but un-chopped rolled oats can be a bit chewey)
2 c applesauce
1/2 c honey
1 c oil
3 c flour
4 tsp baking powder
2 Tbs cinnamon
1/2 tsp salt
Put the oats in a large bowl with the applesauce, honey, and oil and mix. Let sit for a few minutes to soften the oats. Add dry ingredients and mix just until blended.
If it seems too thick, add 1/2 c water. (Depending on what kind of applesauce you have or whether you chop the oats it might affect the consistency.)
Bake at 375 for about 18 minutes for standard muffins or about 9 minutes for mini muffins.