Continental
More Suhoor Recipes
Servings: 6-8 (12 Muffins)
INGREDIENTS
- Cooking spray
- 2 large eggs
- 1 1/2 cups milk (any kind)
- 1/2 cup
- unsweetened applesauce (or other fruit purée, such as mashed banana or canned pumpkin)
- 1/4 cup nut butter or 2 tablespoons melted unsalted butter or coconut oil
- 1/4 cup maple syrup or honey, or 3 tablespoons packed brown sugar
- 1 teaspoon vanilla extract
- 3 cups old-fashioned oats
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon fine salt
- 1/2 cup chopped nuts, pumpkin or sunflower seeds, coconut flakes, or chocolate chips (optional)
- 1/2 cup raisins or other chopped dried fruit (optional)
DIRECTIONS
- Heat the oven and grease muffin pan, arranging a rack in the middle of the oven and heat to 350°F. Coat the wells of a standard 12-well muffin tin very well with cooking spray.
- Place the eggs, milk, applesauce, nut butter, maple syrup, and vanilla in a medium bowl and whisk until smooth.
- Add the oats, baking powder, cinnamon, and salt and fold with a rubber spatula until combined.
- Divide the oatmeal mixture among the muffin wells, filling each one up to the top.
- Sprinkle the muffins with the nuts and dried fruit if using. Gently press the toppings into the batter.
- Bake until slightly risen, dry on top, and golden-brown, 25 to 30 minutes.
- Cool in the pan on a wire rack for 5 minutes. Run a knife around each muffin and remove to a cooling rack to cool completely.
- Now, muffins are ready to serve.
- Muffins can be kept an airtight container in the refrigerator for up to 5 days. For freezing; Individually wrap any muffins you won't eat within a few days in plastic wrap and freeze.