The above information will be used only by Outpost Natural Foods for the express purpose of sending an e-newsletter. Outpost shopper information is never shared with other organizations or businesses.

See what’s happening at your local co-op - Sign up for the Outpost Newsletter!

Not a user yet? Sign up Now  |  Forget your password? Click here
Fruity Breakfast Muffins
Rating (0 Rated)
Enjoy the cholesterol lowering benefits of oats plus added protein and fiber in this tasty and versatile recipe. This not-too-sweet muffin base lends itself perfectly to nearly any fruit and flavor extract combination you can dream up. Try a different flavor combo each week for a hearty and satisfying breakfast on the run!
makes 6 large muffin


1 cup quick rolled oats
2 heaping tablespoons Nutribiotic plain brown rice protein
2 heaping tablespoons flax meal
1 cup milk (dairy or plant-based)
1 12-ounce package frozen fruit, thawed, including liquid (larger fruit chunks like peaches or strawberries may be chopped to smaller size)
1 egg
1/4 cup sunflower oil
1 teaspoon vanilla extract OR ½ teaspoon almond extract
2 medium apples, peeled, cored, and diced OR
2 large bananas, peeled and chopped OR
1 apple and 1 banana
3/4 cup unbleached wheat flour
1/4 cup whole grain oat flour
1/4 cup plus 1 tablespoon naturally milled sugar
2 teaspoons baking powder
1/2 teaspoon salt

Print Share Email

Fruity Breakfast Muffins
  • I'm a dairy free recipe!
  • I'm a gluten-free recipe!
  • I'm a heart healthy recipe!
  • I'm a low sodium recipe!
  • I'm a vegan recipe!
  • I'm a vegetarian recipe!


1. Preheat oven to 425 degrees and lightly oil a large
6-muffin tin.
2. In a small bowl add oats, protein powder, and flax meal. Stir to blend. Add milk and thawed frozen fruit including any liquid. Mix thoroughly and set aside. Allow 20 minutes for mixture to rest.
3. Meanwhile, in a large mixing bowl add egg, oil, and flavor extract. Whisk well. Add apple/banana and stir well to coat.
4. In third bowl or in top of a sifter set over a plate, add wheat flour, oat flour, sugar, baking powder, and salt. Lightly stir to blend.
5. Add oat mixture to large bowl with egg mixture. Mix so egg mixture is evenly dispersed through oat mixture. Sift blended dry ingredients into large bowl of oat/egg mixture. Fold in until just combined taking care not to overwork the batter. It is okay if there is some non-blended “surface” flour. This is the secret to prevent sunken and overly dense muffins, no matter the recipe! Spoon into muffin tins. Place on center oven rack. Bake 25 minutes or until risen and edges of muffins are barely browned. Cool and enjoy!
Leftover muffins may be stored in refrigerator.

co-op stronger together
Outpost is part of an international movement. Learn all about cooperatives now.