Muffins I feel like are basically cupcakes without frosting, which is probably why I love them. I have nothing against cupcakes once in a while but I’m certainly not looking to feed them to my child for breakfast on a regular basis.

I know kids love muffins so I was hoping to find a recipe that both Tommy and I would enjoy for an on the go breakfast. I found a few the sounded like winners and ultimately made my own modifications to meet what I had in the house.

Neither of us have any known food allergies but I wanted this recipe to be allergy friendly for other families. I used a gluten free flour mix and almond meal as the base. Also, I prefer the lower calorie content and taste of Silk almondmilk to cows milk. I regularly use it in my recipes that call for any milk.

Aside from one egg, this recipe is vegan friendly. It would be easy to swap it out and replace with a flax egg.

Aside from being a really clean muffin recipe, my favorite part is that you only need to dirty up one bowl for this recipe. The less clean up, the better!

Tommy this morning officially approved these muffins with smiles and squeals of joy, usually reserved for puppies.

Morning Oatmeal Muffins (Gluten Free, Dairy Free)

Makes 12 muffins | Inspired by Minimalist Baker

• 1 Egg
• 1 Banana
• 2 TBSP Coconut Oil
• 1/4 cup Maple Syrup
• 1/2 cup Apple sauce (I used one of Tommy’s apple carrot pouches actually)
• 1/4 cup Coconut Sugar or Brown Sugar
• 1/2 tsp Salt
• 1 1/2 tsp Baking Soda
• 1/2 tsp Cinnamon
• 2/3 cup of Old Fashioned or Quick Cooking Oats
• 1/2 cup of Almond Meal or Almond Flour
• 1 cup Gluten Free Flour Baking Mix
• 1/2 cup Unsweetened Vanilla Almond Milk
• 1/2 cup Raisins

Preheat oven to 375F. Combine egg and banana. Mash banana until smooth and egg is well beaten. Add in melted coconut oil, maple syrup and apple sauce. Mix in the remaining ingredients and blend well. Pour batter evenly into 12 muffin tins. Sprinkle top with extra oats. Bake for 25-30 minutes or until center is dry after sticking in a tooth pick into the center.

Let cool for 10 minutes and enjoy! Store leftovers into Tupperware in the refrigerator.

If you don’t have raisins, feel free to add in some chocolate chips or walnuts. You can also add in shredded carrot for an extra serving of veggies. The recipe is really versatile.

Silk Almondmilk is my favorite dairy free milk for recipes. It’s extra creamy and even gets frothy when I make homemade lattes. For more Silk recipes, sign up for the Silk newsletter here.

This is a sponsored conversation written by me on behalf of Silk. The opinions and text are all mine.