Breakfast

MUFFINS

Muffins are a deliciously comforting treat, perfect for starting your day with a touch of sweetness or enjoying as a satisfying afternoon snack. With endless flavor possibilities and wholesome ingredients, they offer a warm, homemade touch that’s both nourishing and delightful.

Ingredients

1 cup whole wheat flour
1 cup rolled oats
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp sea salt
1 tsp cinnamon
1/2 tsp nutmeg (optional)
2 ripe bananas, mashed (for natural sweetness)
1/2 cup unsweetened applesauce
1/4 cup coconut oil, melted (or use olive oil for a lighter flavor)
2 large eggs
1 tsp vanilla extract
1/2 cup milk or almond milk
1/4 cup chopped nuts (optional, for added texture)
1/4 cup blueberries (optional)

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Directions

Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or lightly grease it with oil.
In a large bowl, whisk together the dry ingredients: whole wheat flour, rolled oats, baking powder, baking soda, salt, cinnamon, and nutmeg (if using).
In another bowl, mash the bananas until smooth. Add the applesauce, melted coconut oil, eggs, vanilla extract, and milk. Whisk until well combined.
Pour the wet ingredients into the bowl of dry ingredients and gently mix until just combined. Avoid over-mixing, as this can make the muffins dense.
Fold in the chopped nuts and blueberries, if using, for added flavor and texture.
Scoop the batter into the prepared muffin tin, filling each cup about 3/4 full.
Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Let the muffins cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.
Enjoy your muffins! These are best enjoyed fresh but can be stored in an airtight container at room temperature for up to 2 days, or refrigerated for up to a week.