Nectarine & Apple Oatmeal Muffins

Did you see my post over at Dr. Momsie?

Now I know that Dr. Momsie has a picky eater on her hands and let me tell you - I know all about that!  My Ethan, is the same way - Ugh!  For the longest time I would battle at mealtimes to get him, and then I wised up, my friends.  I've gotten really good at sneaking a bit of nutrition into unlikely places.  Baked good are big in our house, and most have one or two secret ingredients in them! Today I'm so happy to be able to share with you one of our new favorites - Apple Nectarine Oatmeal Muffins. 

Who doesn't love a good muffin?  Packed with fruit and oats, this is the perfect on-the-go breakfast, perfect for us busy moms!  These are perfect for picky eaters, too! You could substitute the apple and/or the nectarine puree for your other favorite fruits and vegetables, like zucchini and carrot, or sweet potato, pumpkin, or even squash.  For older kids, you can add in a sprinkle of walnuts or dried cranberries for a boost of protein or fiber - or really any nuts, died fruit or berries would be tasty in these.  I had some raspberries on hand and some mini chocolate chips.

Nectarine & Apple Oatmeal Muffins

Ingredients: 
1 1/2 cups quick oats 
1 cup flour
1/4 cup whole wheat flour
3/4 teaspoon cinnamon
1/4 teaspoon nutmeg
1 teaspoon baking powder
3/4 teaspoon baking soda
1/2 cup applesauce
1/2 cup nectarine puree
1/2 cup milk
3/4 cup firmly packed brown sugar
3 tablespoons vegetable oil
1 egg 

Directions:

To make the fruit purees, just peel, core/pit and bring to a boil in a small saucepan.  Once the fruit is fork tender, drain carefully and puree - I like using my handheld mixer for this.

Preheat your oven to 400-degrees - I know, it sounds hot for muffins, but trust me on this. Line your muffin tin with paper cups or spray the muffin tin with cooking spray.  This is a great activity for children learning to count, and it keeps them busy for a few minutes while you're getting your ingredients around.

In a large mixing bowl, combine oats, flour, cinnamon, nutmeg, baking powder and baking soda. In a small bowl, whisk the egg.  Add in the egg, the rest of the wet ingredients, and brown sugar to the dry mixture. Don't overmix these, just a quick couple of turns around the bowl to combine everything is all you need. 

Fill muffin cups about three-quarters of the way full, and bake for 20-22 minutes until deep golden brown.

I hope you will give these a try, and that you'll come visit me as well!

Juggling Act Mama Blog | Facebook | Twitter | Blog Lovin' | Google+ | Angel Flowers Etsy Shop