Easy, Kid-Friendly Breakfast Recipes: Low-Sugar Apple Oat Muffins 

For another easy, kid-friendly recipe idea, check out these No-Bake Breakfast Bars Two Ways.

What’s more filling than cereal, as convenient as a breakfast bar, and still totally kid-approved? These Low-Sugar Apple Oat Muffins!

With real rolled oats, unsweetened applesauce for flavor, and maple syrup instead of added sugar, these muffins check all the boxes for both kids and parents. This is the perfect recipe to prep on Sundays so the little ones have something wholesome to grab on the way to school — just store them in an airtight container for grab-and-go breakfasts all week long!

Apple Oat Muffins

Yield: 12 muffins
Active Time: 5 minutes
Total Time: 30 minutes

Ingredients:

1 cup unsweetened applesauce
2 eggs
½ cup maple syrup or honey
½ cup Greek yogurt (or a thick, Greek-style nondairy yogurt of choice)
2 tablespoons coconut oil, melted
1 ½ cups rolled oats
½ cup oat flour
1 teaspoon cinnamon
½ teaspoon baking powder
¼ teaspoon baking soda
½ teaspoon sea salt
½ cup raw cashews, chopped (or nut of choice)
Coconut sugar (optional)

Instructions:

Preheat the oven to 350° F. Line a 12-cup muffin tin with paper liners or lightly grease.

In a large mixing bowl, whisk together the applesauce, eggs, maple syrup (or honey), Greek yogurt, and melted coconut oil until smooth and well combined.

Sprinkle in the cinnamon, baking powder, baking soda, and salt. Stir to evenly distribute.

Add the rolled oats and oat flour and mix gently just until fully incorporated. Don’t overmix; this keeps the muffins soft and tender.

Reserving a small handful for the tops, fold in the chopped cashews or other nuts.

Divide the batter evenly among the 12 muffin cups (they should be nearly full). Add the reserved chopped nuts to the tops of the muffins, along with a good sprinkling of coconut sugar, if desired (the coconut sugar just adds a nice, caramelly sweetness and a little extra golden shine on top).

Bake for 22 to 25 minutes, or until the tops are lightly golden and a toothpick inserted into the center comes out clean.

Let cool in the pan for 5 minutes, then transfer to a wire rack to cool completely. Store in an airtight container in the fridge for up to 5 days.

Recipe by Aubrey Devin