Healthy breakfast muffins
Thursday, December 16, 2010
I make a batch of these muffins up every couple of months and keep them in the freezer. Then, when I'm in a rush and don't have time for a sit down breakfast, I throw one in the microwave. They make a healthy, satisfying meal on the go.
Heart Healthy Muffins
1 quart almond milk
1/2 cup water
6 Tablespoons lemon juice
3 cups oat bran
10 1/2 cups oatmeal
2 Tablespoons baking powder
1 Tablespoon baking soda
1 1/2 teaspoons salt
3 cups walnuts, chopped
6 cups dates (or sub other dried fruit of your choice - I do half raisins and half dates)
5 cups unsweetened applesauce
1 Tablespoon vanilla (omit if using vanilla almond milk)
Preheat oven to 400 degrees. Spray muffin tins with cooking spray.
In a LARGE bowl combine the almond milk, water and lemon juice. Set aside
In the biggest bowl you own, combine all the dry ingredients: oat bran, oatmeal, baking powder, baking soda, salt, walnuts and dried fruit.
Add the applesauce and vanilla to the almond milk mixture.
Mix wet and dry ingredients together, stirring to combine. Put into muffin tins (they will not grow during baking) and bake at 400 degrees for 25 minutes. Makes 3 dozen heaping muffins or 4 dozen flat muffins. Cool in pan for 5-10 minutes before turning out onto cooling rack.
Store in air tight container in the refrigerator or freezer.