March 21, 2018

Breakfast Muffins by Shirley Plant

Looking for your on-the-go-breakfast solution? Here you are! Make a few variations sure to please every member of the family.

Breakfast Muffins


3 cups Bob’s Red Mill GF rolled oats
2 tbsp ground flaxseed in 6 tbsp boiling water
2 tsp baking powder
¾ tsp baking soda
2 tsp cinnamon
2 tbsp coconut oil
2 tsp pure vanilla extract
⅓ cup honey
½ cup unsweetened applesauce
⅓ cup hemp seed
pinch sea salt
1 apple, cut into big chunks
handful dried cranberries or raisins
Optional- seeds or chopped nuts


Mix flaxseed and boiling water together in a bowl and let sit. In a food processor blend oats. In a large bowl add in all other ingredients and mix well. Add in flaxseed mixture and oats. Add in apples and spoon mixture into muffin tins. Bake 350F for 20-25 minutes.

Recipe by Shirley Plant- Nutrition Coach and Author of Finally Food I Can Eat. Click here for more information on Shirley’s 21 day challenge,
and check out her website via Follow her on Twitter via @sherrecipes

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