Breakfast Oatmeal Muffins

Happy New Year! I hope you had a Merry Christmas! Today I am sharing an easy to make breakfast that is perfect for a busy morning, breakfast oatmeal muffins. They are little cups of baked oatmeal goodness.

Breakfast is my very favorite meal of the day and since doing the Elimination Diet last year many of my loved favorites are no longer an option for me to eat. Eggs and my body do not agree with each other and sadly I have had to forgo my Blueberry Quinoa Pancakes and also Overnight Blueberry French Toast.

I have become a huge fan of hot cereals and love oatmeal, quinoa, and rice in the morning. The only thing with hot cereal is you have to plan ahead or wake up early to make sure they are done in time for the kids to eat. This isn’t usually a problem but on a rare morning that I happen to sleep in until Caden’s sweet little voice is telling me he is awake from the other room or Maisie little coos and giggles wake me up I need something that is a little quicker to prepare for breakfast.

Breakfast Oatmeal Muffins

These grab and go breakfast oatmeal muffins are great to make on the weekend so you have them for the week ahead. Plus any leftover breakfast oatmeal muffins can be easily frozen and reheated until needed. This is also the easiest recipe to follow. You dump all the ingredients into a bowl, mix well, and are ready to scoop the batter into the trays and place in the oven. It really doesn’t get easier than that for a homemade recipe. Oh, and did I mention they are egg free, dairy free, and gluten free!


  • 5 cups gluten free rolled oats (I used Bob’s Red Mill)
  • 3 cups over ripe mashed bananas (5-6 medium bananas)
  • 1/4 cup pure maple syrup
  • 3/4 cup dark chocolate chips (I used Enjoy Life) or 1 cup blueberries
  • 1/4 cup melted coconut oil
  • 2 cups water
  • 1 teaspoon vanilla or almond extract (I did 50/50)


  1. Preheat oven to 350 degrees.
  2. In large mixing bowl combine all the ingredients. Mix well.
  3. Grease cupcake/muffin tray with coconut oil. Scoop mixture into tray. Bake for 25 minutes.
  4. Remove from heat. While still warm remove muffins from tray. Enjoy. These can be eaten right away or frozen and reheated for a delicious breakfast on a busy morning.

Yields: 24 muffins

Let me know what you think!

In case we are not Facebook friends or follow each other on Instagram I recently released my first 30-day fitness program. I will be sharing the details on it later in the week but if you want a sneak peek head over to my Online Coaching page.


Gluten Free & Egg Free Banana Pancakes

Since being on the elimination diet I have discovered that gluten and eggs don’t react well in my body. Before we started I would eat eggs almost everyday for breakfast in some way. Scrambled, omelets, pancakes, waffles, donuts, muffins, and the list could go on and on. If you have been reading this blog for several years you know I love my breakfast foods. Sadly we have not been eating any Quinoa Blueberry Pancakes around here and won’t be anytime soon until I figure out how to tweak the recipe.

Yesterday morning I really, and I mean really, wanted a pancake. I wasn’t about to make them with eggs because my skin rashed up and broke out so bad the last time I ate them. Instead I decided to get creative in the kitchen before the kids woke up. I am so glad I did because WOW! I might have just made the best pancake I have eaten since being on this elimination diet in April.

I happily present to you my very own Gluten Free Pancakes made without eggs. Enjoy!

Gluten Free & Egg Free Pancakes


  • 1 cup brown rice flour
  • 1 tablespoon coconut sugar
  • 2 teaspoons baking powder
  • 1 cup almond milk
  • 3 tablespoons coconut oil
  • 1 teaspoon almond or vanilla extract
  • 1 mashed banana


  1. Combine all dry ingredients.
  2. Add almond milk, oil, extract, and mashed banana. Mix together until just combined. Be careful not to over mix. It is ok if there are chunks of bananas.
  3. Heat skillet over med-high heat. Coat skillet with coconut oil.
  4. Measure 1/4 cup of batter once pan is hot and pour onto skillet. This batter is a little lumpy so use the measuring cup to help you form the pancakes immediately after pouring batter onto skillet.
  5. Once bubbles form on surface flip pancake. Don’t, I repeat, don’t flatten pancake with spatula. Once cooked these pancakes should be fluffy.
  6. Eat and enjoy!

This recipe made about 12 small pancakes which was the perfect amount for me and my 3 and 1 year old. Josh was at work and sadly didn’t get to try them but as soon as he is home I will be making them for him.

I would love it if you could let me know if you think you will make these or do make these how they worked for you!


Overnight Blueberry French Toast

Overnight Blueberry French Toast #glutenfree

How yummy does this look? If I could have you all over for breakfast this is what I would make us! Plus it is gluten free! I didn’t say calorie free, which is why I would also invite you to stay for a workout after we ate ;). This recipe is super easy but does take 10-12 hours of chill time in the fridge before you can pop this tasty dish in the oven.

I grew up in a gluten free house and My entire family loves Udi’s Gluten Free Foods! I can tell you first hand that anyone who is diagnosed with a gluten intolerance is very thankful brands like Udi’s exist.

My mom is a rockstar in the kitchen and loves the challenge of taking recipes that our family loves and converting them to a gluten free option that everyone can enjoy. Following in my mom’s footsteps I took her Overnight Blueberry French Toast recipe and added my own unique twist to make it gluten free and oh so yummy!

Udi’s Gluten Free Cinnamon and Raisin Bread was the perfect addition to this already winner of a recipe.  This is perfect for a holiday morning or any other special occasion and makes the house smell incredibly awesome!


  • 1 loaf of Udi’s Gluten Free Cinnamon and Raisin Bread
  • 3 eggs
  • 3 tablespoons sugar
  • 1 teaspoon vanilla extract
  • 2 1/4 cups coconut or almond milk
  • 1/2 cup gluten free flour
  • 6 tablespoons brown sugar
  • 1/2 teaspoon ground cinnamon
  • 1/4 cup butter, chilled
  • 1 cup frozen blueberries


The night before

  1. Grease a 13″ x 9″ baking dish. Rip bread into multiple pieces, about 4-5 per slice. Combine eggs, sugar, vanilla, and milk into a large bowl.
  2. Add sliced bread and mix gently until most of the liquid is absorbed into bread.Place bread mixture evenly into prepared pan. Cover and set in refrigerator overnight.
  3. In a small bowl combine flour, brown sugar,and cinnamon. Cut in butter until mixture resembles course crumbs. Cover and set in refrigerator.

The next morning

  1. Preheat oven to 375 degrees. Scatter blueberries and sprinkle crumb mixture over bread.
  2. Bake for 40 minutes or until golden brown.
  3. Before serving cut into squares and sprinkle with powdered sugar.

This recipe will serve between 4-6 people. 

I love, love, love this recipe and I hope you will too! You can follow Udi’s on twitter and instgram @udisglutenfree.

Do you have a favorite Udi’s product? Let me know if you make this and what you think!

xoxo, Tamara

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PS…Need a workout plan? Check out the details for my ONLINE BOOTCAMP starting in September.

I was given this item in exchange for highlighting Udi’s Gluten Free Foods. No other compensation was provided and all thoughts are my own. #udisglutenfree #glutenfree