Oatmeal Muffins

A quick and easy breakfast using Quaker Instant Oatmeal


  • 5 packets of Quaker Instant Oatmeal equivalent of 2 cups - any oatmeal will work
  • 1 tsp baking powder
  • 1/2 teaspoon salt
  • 1/2 cup of apple sauce or mashed banana I used applesauce
  • 2 tsp pure vanilla extract
  • 1 egg
  • 1/4 cup pure maple syrup Grade A
  • 1 1/2 tablespoons coconut oil or melted butter
  • Optional for batter: nuts finely chopped fruit, chocolate chips
  • Toppings: Fruit nuts, chocolate chips


  • Preheat the oven to 375 degrees F. Line a standard cupcake pan with 9 cupcake liners.
  • Combine oatmeal and other dry ingredients in a bowl (including nuts or chocolate chips if you're using them)
  • In a separate bowl whisk together maple syrup, banana/applesauce, egg, melted coconut oil and vanilla
  • Pour the wet mixture into the dry mixture and stir to combine.
  • Spoon the mixture into the prepared tin, leaving some space for each cake to rise.
  • Place any toppings of nuts, fruit or chocolate chips on top.
  • Bake for 20-25 minutes or until set and wet ingredients are fully absorbed.
  • These can be stored in the refrigerator. Eat warm, chilled or at room temperature.