- 1 single-serve instant oatmeal packet, flavor of choice*
- 1 medium or large egg
- ¼ cup (60 grams) mashed very ripe banana, applesauce, apple butter, or pumpkin butter
- ½ teaspoon baking powder
- Optional mix-ins: 1 tablespoon chocolate chips**(semi-sweet, dark, white, mini, etc.) shredded coconut, raisins or other dried fruit bits, or nuts. A pinch of oats offers an optional but pretty garnish.
Oatmeal Packet Mug Muffin
Yield: 1 muffin
You choose the flavor in these healthy, protein-rich, single-serve muffins that can be made with just four easy ingredients!
Ingredients
Instructions
Mix all the ingredients together. You can do this directly in the microwave-safe mug (or large ramekin or small bowl) in which you will cook the muffin, just make sure to stir down to the bottom to fully incorporate the ingredients. Tip: There’s no need to grease the mug. Do use something with a capacity of approximately twice the size of the amount of batter. The muffin will rise a lot while cooking, and you don’t want it to overflow.
Wipe the rim of the mug if it got a little messy while mixing. If you wish, sprinkle the top of the uncooked muffin with a pinch or two of oats, some shredded coconut, etc. — this is primarily for a pretty look. Let sit on the counter for at least 10 minutes or up to 2 hours. You may also cover and store in the refrigerator for up to 24 hours. The rest time gives the oats time to plump up and allows for more even cooking.
Microwave on full power for 60 to 90 seconds (adding 15-20 seconds when cold from the fridge) or until the muffin is no longer moist on top and the center is just cooked through. (There’s no need to stir again prior to cooking, even when refrigerated overnight. Until you know how long it will take to cook the muffin in your microwave, check it a little early and add additional cooking time in 15-second intervals, as needed. If you want to be certain the muffin is cooked through, use a quick read thermometer; the internal temperature should read between 200 and 205 degrees F. In my microwave, the muffins take one minute when cooked in a flatter, wider ramekin and 15-20 seconds more when cooked in a narrower, deeper mug.)
Gently pry the muffin out of the cup with a butter knife. Be careful; it will be very hot. The edges will be very moist at first from the steam in the mug, but this will quickly evaporate as the muffin cools for a minute or two. Optionally, allow the muffin to cool completely, cover, and store in the refrigerator.
Possible flavor combinations:
-
Blueberry oatmeal/mashed banana/shredded coconut
- Brown sugar-maple oatmeal/pumpkin butter/pecans/dried cranberries
- Apples and cinnamon oatmeal/applesauce or apple butter/walnuts/raisins
Notes
*To make the muffins gluten-free, use certified gluten-free oatmeal packets. Bakery on Main makes a healthy, certified gluten-free, lower-sugar option with some fun flavors. I like their “maple multigrain muffin” variety and then use applesauce or pumpkin butter in the recipe. I’ve also made a version with mashed banana and a tablespoon of PB2. Feel free to mix and match and be creative.
**If using chocolate chips, I recommend stirring them in after the 10 minute rest, as they will be less likely to sink while cooking. I also find that 8-10 chips, dotted on top of the muffin – where you can readily see and taste them – offer a hint of decadence with minimal added sugar.