Jan & Susan Huffman

Certified Health Coaches

Basic Muffins

Yield: 8 muffins or 4 in Express Cooker
Portion Size: 2 muffins or 1 half moon

With this recipe you can make blueberry muffins, peach muffins, maple & brown sugar muffins, or apple cinnamon muffins by using different types of oatmeal meal replacements in the recipe.

Record these in your automated food log as though you had eaten their component items. Record your first three servings as a serving of oatmeal, the next as a serving of oatmeal or scrambled eggs, and the last as a vanilla shake.


Preheat oven to 350 degrees. Oil the bottom and sides of the cups of a six-muffin pan with canola or olive oil.


4 packets Oatmeal (any kind that you like or mix some flavors together)
1 packet Scrambled eggs (optional; substitute for 1 packet of Oatmeal)
1 tsp. Ground cinnamon
½ tsp. Ground nutmeg
1 tbsp. Baking powder
2 tsp. Splenda depending on sweetness desired (or artificial sweetener of choice)
2 cups Water


Mix all dry ingredients in a bowl. Add in about 3/4 of the water and mix thoroughly. Add in remaining water until mix is the consistency of muffin mix. The mix may seem a bit watery but let it sit for 5 minutes and it will thicken. (Adjust water if necessary.) Portion out mixture into 8 muffin cups with 3 tablespoons in each cup. (This will vary a little depending on how much water you use.)  Bake for 15-18 minutes or until fully cooked. Remove from oven and let cool. Remove from pan and Enjoy!

If you use scrambled eggs in place of a packet of oatmeal, the texture will be different from using all oatmeal.

If you use the express cooker, cooking time will be shorter: 10-12 minutes, and muffins will be in a half-moon shape



This recipe was developed by Joe Blanchard.