If you are on the go a lot, these Apple Walnut Breakfast Muffins are a great take-along meal and/or snack. And that is exactly what I was looking for.
You see, since finding out I was allergic to eggs and yeast, in addition to having to be gluten free, my breakfast options are limited. Especially the ones I like and are my go-to standbys.
So when I decided to make my next muffin recipe, I wanted it to be hearty enough that it would be a good breakfast, as well as a treat.
Unfortunately my little test subjects weren’t as fond of them as I was. But that was my fault.
When I was making and taking pictures of the chia egg for the How to Make a Chia Egg post, I didn’t want to waste the chia egg. So I looked in our trust cupboard and found a chocolate cake mix. I made cupcakes.
They were great, and the boys loved them.
But I decided to start working on the apple walnut breakfast muffins the next day. Needless to say, the boys were excited about having more cupcakes. (I just can’t seem to convince them that cupcakes and muffins are two different things. Because they are the same shape. Duh.)
They each eagerly grabbed a muffin to try and shoved them in their little mouths. It was sad faces all around when they realized that the muffins were NOT chocolate cupcakes.
So sorry sweethearts. So, so sorry.
But the big man tried them, and with his adult mindset of them not being chocolate cupcakes. But instead are a healthy breakfast, he thought they were awesome.
And to tell the truth, we actually ate them for dessert for the next few nights, too. My plan was to freeze them so I could have breakfasts later but that didn’t work out.
It is always an option, though. These would be so great to make a batch or two up, freeze and just grab and go as you are running out the door.
Or even take one out the night before so it is all thawed in the morning.
Just remember, they don’t have preservatives, so they will start to grow so interesting colors after a few days if just left out on the counter. Or in a tight-sealed, moisture-holding, mold-friendly container. Just sayin’.
(And you know I am saying because I have done it, right?)
Anyway, if you are looking for a yummy, hearty, breakfast muffin, this is the way to go.
- 2 Flax Eggs (Click here for How to Make a Flax Egg)
- Dry Ingredients:
- 1 1/2 cups GF Flour
- 1 cup Oats (Gluten Free)
- 2 tbs Cinnamon
- 1 tsp Baking Soda
- 1 tsp Baking Powder
- Wet Ingredients:
- ½ cup Applesauce
- 3/4 cup Brown Sugar
- 1/2 cup Coconut Oil (melted)
- 1 tsp Vanilla
- Other Ingredients:
- 1 Apple (chopped)
- ½ cup Walnuts (chopped)
- Make the flax egg. (Click here for how to make a flax egg.)
- Preheat oven to 350 F.
- Lightly spray muffin tin. I use coconut oil spray.
- Mix all dry ingredients together, very well, in a medium bowl.
- Mix all wet ingredients together in large bowl or mixer.
- Add the flax egg to the wet ingredients and mix well.
- Add the dry ingredients to the wet ingredients and mix well.
- Add the apple and walnuts and stir.
- Scoop out batter into muffin tin. It should make 11 – 12 muffins depending on how big you want them.
- Bake for 22 – 24 minutes.
- Check with a toothpick for doneness.