Leah Mattingly is the first in my series of guest bloggers this year. Leah works full-time at an advertising agency and has 2 kids with special dietary needs. Leah herself is allergic to nuts and her husband follows a gluten-free diet! Are you overwhelmed? Leah makes it seem easy. She has a plan and sticks to it and makes it all work for her beautiful family. Here is a recipe that is very popular with her kids for breakfast. She is definitely into False Advertising with her kids calling it “Cupcakes” but it seems to work. I have tried these and they are wonderful.
Breakfast is the most important meal of the day…but for working mothers it can also be one of the most difficult times of the day to offer a nutritious option that is also “grab and go” friendly. Our family has to be creative as we have lactose, gluten and nut allergies. (I know, I know. Dinner party nightmare guests.)
I have found Pinterest to be a lifesaver when it comes to finding allergy friendly recipes. I stumbled upon these cupcakes about a year ago and they have been a staple in our household ever since.
Some may consider these muffins, but if you want to get kids excited about eating gluten free, lactose free oatmeal (depending on your toppings, sugar free too)… then you call them cupcakes. Don’t you dare tell them otherwise!
The recipe yields around 28 cupcakes, and is easy to customize for each person. I ask the kids to pick their topping of choice for the week, sprinkle on top, and bake.
I typically make these on a Sunday morning and they last us about a week.
This week, Layla asked for apples, Micah asked for dark chocolate chip (we use very dark chocolate with high cacao content; these usually have very small if any lactose content). I also had some fresh blue berries that need to be used so I made a few of those as well.
- 2 eggs
- 1 teaspoon vanilla extract
- 2 cups applesauce, (we use unsweetened)
- 1 banana (mashed)
- 3/4 cup honey
- 5 cups, Old Fashioned rolled oats
- 1 tablespoon cinnamon
- 3 teaspoon baking powder
- 1 teaspoon sea salt
- 2 1/2 cups milk (we use coconut milk)
- Add toppings of your choice
- Preheat oven to 350 degrees.
- Mix eggs, vanilla, applesauce, banana and honey together in a bowl.
- Add in oats, cinnamon, baking powder, salt and mix with wet ingredients.
- Pour in milk
- Spray cupcake liners with cooking spray, or sometimes I will drizzle with coconut oil. (These cupcakes tend to stick, so definitely take some measure to assist with separating the cupcake from the liner.)
Pour batter into cupcake liners.
- Sprinkle everyone’s favorite toppings on top (you can also mix these into the batter prior to pouring into liners.)
- Bake 30 minutes
Taste great while still warm from the oven. For long term storage I recommend keeping them in the fridge and then heating about 30 seconds when you’re ready to eat. They also freeze well if the quantity is too much to be eaten in a week.