Our house is full of breakfast eaters. And I am not talking cold cereal and milk. We like our breakfasts warm and hearty. And since I have been known to run about 5 (or 15) minutes late on any given morning, I have had to get creative. These little muffins are perfect. I make them ahead of time, freeze them, then just warm them up on the way out the door. Fast, easy, healthy, and kids love them.
The best part is, you can throw in whatever fruit and/or nuts you want. Strawberries, apples, bananas, walnuts etc. My personal favorite is plain blueberry, but get crazy and try some different combinations!
1 1/4 cups whole wheat flour
1 1/2 cups oats
2 tablespoons whole or ground flaxseeds
2 tablespoons wheat germ
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 teaspoon cinnamon
1 cup unsweetened applesauce
1/2 cup plain greek yogurt
1 tablespoon milk
1/2 cup agave nectar
2 tablespoons canola oil
1 large egg, lightly beaten
1 cup blueberries (fresh or frozen)
Preheat the oven to 375 degrees.
You can either use regular or mini muffin tins. We like the minis in our house, so much more fun for little ones, and the perfect sized snack. Spray whichever muffin pan you will be using with nonstick spray.
In a large bowl combine flour, oats, flax seeds, wheat germ, baking powder, baking soda, salt and cinnamon. In a medium bowl combine applesauce, yogurt, milk, agave, oil and egg. Make a well in dry ingredients and add applesauce mixture. Stir until just moist. Fold in blueberries. Fill muffin cups 2/3 full.
Bake for 16-18 minutes for large muffins, 11-12 minutes for mini muffins. Remove from the oven and set the muffin pan on a cooling rack for about 10 minutes. When the muffins are slightly cooled, remove from the muffin pan and allow to cool completely on the cooling rack. Eat fresh or wrap individually and freeze for up to 3 months. Reheat frozen muffins in the toaster oven or microwave.
Makes 12 large or 24 mini muffins.