31 Days of Wholefood breakfast:: New muffin in town

 

This new muffin rode in on the back of the Tasty Tuesday linkup.  An applesauce and fruit muffin with no sugar (can't you here sheer glee as you read those words) originally posted here.  Since I do live on a farm, like to cook and have boys who recently made applesauce I thought this recipe would be a perfect one to try.  Of course I did a bit of upgrading to make it more Wholefood for breakfast appropriate: substituting coconut oil for canola, using whole eggs, and a bit of pumpkin - just because I happened to have some around after all of our carving.

:: Applesauce Pumpkin Oatmeal muffins::

 Makes 6 mega muffins

1 cup rolled oats

1/2 cup buttermilk, kefir or plain yogurt

2 eggs - find some from a local farmer

3 T Chia seeds

1 cup unsweetened applesauce

3 T melted coconut oil or butter

1/2 cup pumpkin

3/4 cup whole grain baking mix - I used Pamela's GF

1 T cinnamon

1/4 t nutmeg

3/4 cup raisins, craisins or other dried fruit

1/2 c frozen blueberries

Night before: Mix oatmeal and buttermilk and baking mix.  Cover and go to bed. (Great resource of why to soak grains here.) 
Morning of: Preheat oven to 375

In the morning: Stir together Applesauce, chia seeds, eggs, pumpkin spices, raisins and blueberries in one bowl.  Combine all that with the soaked oatmeal mixture. Let batter rest a few minutes before baking. Thin with a bit of water it too thick.

Pop into lined muffin tins and bake for 20 minutes.

These are so good I made them twice in one week.  The baintrain enjoyed them so much I almost didn't get a picture.

Thinking about memorizing this one...

Enjoy!

 
Linking with all the other fabulous 31-dayers here