Jan & Susan Huffman

Certified Health Coaches

Big Muffins

Yield: 6 full-size muffins
Portion Size: 1 muffin

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 muffins as one serving of oatmeal, the next as a serving of 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 variety)
1 packet Scrambled eggs
1 packet Vanilla or banana creme shake mix (any variety)
1 tsp. Ground cinnamon or vanilla (optional)
1 tbsp. Baking powder
cups Water


Combine dry ingredients and mix well. Add water and mix. Pour evenly into muffin cups. Bake for 20 minutes. Since the muffins will stick to the pan, use a dinner knife blade to separate each muffin from its cup, and use a spoon to remove the muffins from the pan.


This recipe is Jan Huffman's adaptation of Joe Blanchard's Basic Muffins 2 recipe.