Breakfast is a mad dash for most of us. Between getting ready for work and getting kids dressed, fed and out the door for school, we’re lucky if we have a moment to stuff something in our mouths. Too many parents skip breakfast and then end up overeating at lunch to compensate, which does a real number on the ol’ metabolism (and the waistline, for that matter).
Thankfully Heidi Powell, our resident health guru, has a solution. Her answer is healthy heart-y blueberry muffins. Bake a batch on Sunday and your breakfast is taken care of all week. Grab one and go, or if you’ve got a minute, pop one in the toaster for a warm breakfast treat.
2 ½ cups gluten free, old-fashioned rolled oats*
1 teaspoon baking powder
½ teaspoon salt
1 teaspoon cinnamon
½ teaspoon nutmeg
¼ cup chopped Almonds
¼ cup applesauce
2 cups unsweetened almond milk
¼ cup pure maple syrup
2 cups blueberries, fresh or frozen (Would be yummy with apples, pears, or berries too!)
1. Preheat your oven to 375 degrees. Place liners in muffin tins.
2. Combine oats, baking powder, salt, cinnamon, nutmeg, almonds and blueberries in a bowl.
3. Whisk together applesauce, almond milk, egg, and maple syrup in a small bowl. Pour into dry ingredients. (NOTE: the “batter” will almost seem soupy. There is no flour to absorb the liquid. Don’t panic, the oats will soak it all up while it’s baking.)
4. Fill lined muffin tins two thirds of the way full with batter.
5. Bake at 375 degrees for 25-30 minutes or until muffins are golden brown on top.
6. Allow to cool a bit before serving. You can store these in the fridge in an airtight container. To freeze, allow muffins to cool completely then store in airtight container in the freezer.
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