Pumpkin, Fruit medley Oatmeal muffin

Hello November! It’s chilly and snowy out there which is perfect  weather for baking. I find breakfast options in the morning during the week can be hard to find. I am always in a hurry to get out the door and don’t have time to sit down for breakfast. So I have being experimenting with a couple of different muffin recipes that I found online. The muffins always looked great but sometimes they would be a tad bit on the dry side. This last batch that I made though was super moist and delicious. Here is my recipe: 

Prep time 15 min

Cook time : 30 to 35 min

Yield : 12 mini muffins 

Ingredients 

Dry ingredients 

1.5 cup flour

3/4 cup oats 

1 tsp baking soda

1 tsp baking powder

1/2 tsp salt

1/2 tsp cinnamon

1/2 tsp nutmeg

Wet ingredients 

2 eggs

1 cup pumpkin puree

1 cup coconut sugar

1/2 tsp vanilla

1/3 cup melted coconut oil

2 cups frozen fruit- thawed ( I used blueberry, cherry mango mix)

  • Mix the dry and wet ingredients (except the frozen fruit) in separate bowls. 
  • Combine wet and dry mix into one bowl and fold in the thawed fruit.
  • Line muffin tray with muffin cup liners and brush with coconut oil.
  • Pour batter into lined muffin cups.
  • Bake in preheated oven at 350 degrees Fahrenheit for approximately 30 to 35 min. Cook till the middle of the muffin is no longer wet.
  • Cool and serve!

I kept these muffins in the fridge for up to 5 to 6 days. I warmed them up prior to eating and they were moist and delicious. My picky 2 year old daughter loved them!

This is going to be my go to #breakfastonthego recipe. What is your go to recipe?  

Happy Baking!