Jan & Susan Huffman

Certified Health Coaches

Basic Muffins 2

Yield: 12 mini-muffins
Portion Size: 2 muffins

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 four servings as a serving of oatmeal, the next as a serving of scrambled eggs, and the last as a vanilla shake.


Preheat oven to 350 degrees. Either use baking cup papers in muffin pan or spray muffin cups with pan spray.


4 packets Oatmeal (any kind that you like or mix some flavors together)
1 packet Scrambled eggs
1 packet Vanilla shake mix (any variety)
1½ tbsp. Baking powder
1-1½ tsp. Ground cinnamon
1-2½ 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 12 muffin cups with 1/3 cup 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!


This recipe was developed by Joe Blanchard.