Hearty Breakfast Muffins

Hearty Breakfast Muffins

Yields17 Servings
 3 ½ cups white whole wheat flour
 1 cup oats
 1 ¼ tsp salt
 4 ½ tsp baking powder
 ½ cup light brown sugar
 ½ tsp ground allspice or ground cloves
 ½ tsp ground nutmeg
 1 tbsp ground cinnamon
 2 eggs
 ½ cup unsweetened applesauce
 ¼ cup mild olive oil
 1 cup 1% milk
 1 tsp vanilla
 4 peaches or nectarines, diced small
 1 pt blueberries
1

Preheat oven to 350 degrees.

2

Line 17 muffin cups with liners.

3

In a large bowl, combine dry ingredients. Stir well to combine.

4

In a medium bowl, combine wet ingredients. Mix well.

5

Pour the egg mixture into the flour mixture and stir well to combine.

6

Gently fold the fruit into the batter.

7

Divide batter into muffin cups using ¼ cup scoop.

8

Bake at 350 degrees for about 20 minutes or until a toothpick inserted into the center of a muffin comes out clean.

Ingredients

 3 ½ cups white whole wheat flour
 1 cup oats
 1 ¼ tsp salt
 4 ½ tsp baking powder
 ½ cup light brown sugar
 ½ tsp ground allspice or ground cloves
 ½ tsp ground nutmeg
 1 tbsp ground cinnamon
 2 eggs
 ½ cup unsweetened applesauce
 ¼ cup mild olive oil
 1 cup 1% milk
 1 tsp vanilla
 4 peaches or nectarines, diced small
 1 pt blueberries

Directions

1

Preheat oven to 350 degrees.

2

Line 17 muffin cups with liners.

3

In a large bowl, combine dry ingredients. Stir well to combine.

4

In a medium bowl, combine wet ingredients. Mix well.

5

Pour the egg mixture into the flour mixture and stir well to combine.

6

Gently fold the fruit into the batter.

7

Divide batter into muffin cups using ¼ cup scoop.

8

Bake at 350 degrees for about 20 minutes or until a toothpick inserted into the center of a muffin comes out clean.

Hearty Breakfast Muffins

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