Morning Muffins

My kids love muffins - in almost every variety. The problem... they generally always have egg in them and often aren't healthy at all. I have searched so many recipe books and blogs for healthy muffins that actually taste good and this is one of our favorites.

When it comes to breakfast, I have a couple of criteria I use to rate whether a breakfast is healthy (and therefore good enough for my kids. My criteria are as follows...

1. Healthy fats
2. Whole grains
3. Minimal (or no) processed sugar or sweetener
4. Yummy!
5. Easy

These muffins pass with flying colors. And it doesn't hurt that they have a little bit of chocolate in them as well (for The Princess - don't all girls love chocolate?).  Son #1 would eat these for breakfast, lunch and dinner if I would let him. I do grind my nuts (in my blender or food processor) before adding them instead of just chopping them.  The Princess's brothers are a bit weird when it comes to nuts so if they can't really detect them, it works better for everyone.

I generally make these over the weekend or the night before. They can be stored in a sealed container or plastic bag on the counter for a few days or in the fridge for around a week.

Don't panic when you see that it calls for *oat flour. You do not need to run to the store. Oat flour doesn't need to be bought - make your own my pureeing oatmeal in a blender until a fine, dry powder is formed. You can also make sour milk very easily. Simply add a tablespoon of vinegar to a one cup measuring cup and fill to the top with milk. Let it sit for 5 minutes before using in the recipe.

On a side note, I was out of sucanat so I made these with coconut sugar crystals and they worked just fine. In case you happen to have coconut sugar crystals hanging around...

Anyway, lets make some muffins! Here is the ingredient list:

Morning Muffins

1 cup sour milk (I used almond milk)

1/2 cup no-sugar added applesauce

1/4 cup coconut oil, melted

1 tsp. vanilla extract

1 Tbsp. ground flax seed mixed with 3 Tbsp. water (or 1 egg)

1/3 cup sucanat (or packed brown sugar)

1/2 cup oat flour*

1/2 cup whole wheat flour

1 tsp baking soda

1/2 tsp cinnamon

1 cup instant oats

1/4 cup mini chocolate chips (or regular size works well too)

1/3 cup chopped nuts - walnuts, pecans or almonds (optional, but highly recommended)

Preheat oven to 350 degrees F and grease 12 muffins cups.

Combine sour milk, applesauce, coconut oil, vanilla extract, flax seed (or egg) and sucanat and blend well.

Stir together oat flour, wheat flour, baking soda and cinnamon. Add flour mixture to wet mixture and blend well. Fold in oats, chocolate chips and nuts (if using).

Fill muffin tins. These do not rise very high, so a full muffin cup is ok.

Bake for 20 minutes or until a toothpick inserted in the center of a muffin comes out clean.

Adapted from Short Order Mom

Jana