More detailed directions (with pictures)
Alright, first we want to gather all of our ingredients we will need for this hardy and healthy recipe.
Next we want to mix out wet ingredients together. Eggs first.
Then vanilla and apple sauce.
Remember to make sure you grab the unsweetened kind!
Now we have this, a beautiful mess.
Last but not least the agave, to sweeten these little delights just right.
Time to mix all our dry ingredients together in a separate bowl.
Here are our oats.
…flax, cinnamon, baking powder and salt…
All into one bowl.
Then added into our wet ingredients, mixed in on low.
Now the milk! Add away.
Alas, we have ready “scoop-able into muffin pans” batter.
So let’s do that, evenly scoop the batter into lined muffin pans.
If you don’t have little paper linings, you can also grease pans with butter or baking oil and flour. (or corn starch if you are gluten free)
After you have evenly scooped your batter into each liner, dress the muffins with your topping of choice.
My’n is walnuts, they are my favorite nut and are packed full of protein, vitamins and omega 3 (bonus)!
Toss those babies into your pre-heated oven. Bake at 350 degrees for 30-35 minutes.
Test with a toothpick by sticking it in the middle, if the toothpick comes out clean, we are clear for take-out.
Let them cool before devouring.
My favorite way to cool muffins is to turn them on their sides in the pan, so both the top and bottom can cool off at the same time.
Tada, we have muffins!
Now we have delightful, healthy, SUGAR-FREE, breakfast muffins!
Serve your new tasty friends for breakfast, or store in gallon size freezer bags and freeze.