Sometimes breakfast is about coffee.
Okay fine. Breakfast is mostly about coffee for me.
But once in a while, mornings call for something else.
Sometimes they turn into cupcakes.
But other times they actually stay pretty darn healthy. And tasty. And if breakfast is going to be anything besides coffee (or cupcakes), then I guess this is a good option.
OATMEAL AND FLAX BREAKFST MUFFINS
3 cups cooked oatmeal (steel cut is my favorite—great texture)
1/2 cup flax
1/2 cup applesauce
1/3 cup pure maple syrup
1 teaspoon cinnamon
1/2 teaspoon salt
2 teaspoons baking powder
1/2 cup greek yogurt
2 1/2 cups flour
These little guys are heavy like whoa. But they are incredibly satisfying and stick with you the way a nice bowl of oatmeal does. They work great on-the-go because they aren’t super crumbly. Which means I can distribute them to my back-of-the-car clan on our way to school when we are running a little behind. Even better, the sugar content in these muffins is almost zero—maple syrup, applesauce and bananas provide all the sweetness needed.
Begin by cooking up three cups of oatmeal. Just as you would if you were serving it by the bowl-full. Allow to cool and then scoop into a large mixing bowl or stand mixer. Add the flax, applesauce, chopped banana, cinnamon, and salt.Mix until incorporated. Then add the eggs, baking powder and yogurt. Mix again. Finally blend in the flour until the batter is smooth. It will seem quite wet and sticky. Not to worry, the oatmeal, flax and eggs hold everything together. Too much flour will dry these little muffins out.
scoop 1/3 cup batter into well-greased muffin tins and bake at 350 degrees for 18-20 minutes or until the muffins are golden across the top. Keep in mind they will not rise a great deal. Serve on their own or with a pat a butter and jam.