BREAD

Whole Wheat Breakfast Muffins

These muffins are Taggart's favorite To Go breakfast! He packs two of these with a protein shake and is off to work!

Ingredients

• 1⁄3 cup avocado oil

• 1⁄2 cup maple syrup\

• 2 eggs

• 1 mashed ripe banana

• 3/4 cup applesauce

• 1⁄4 cup milk

• 1 tsp baking soda

• 1 tsp vanilla extract

• 1⁄2 tsp salt

• 1 tsp cinnamon

• 1/2 tsp nutmeg

• 3⁄4 cups whole wheat flour

• 1⁄3 cup old-fashioned oats (optional) plus more for sprinkling on top

• 1 Tbsp pearl sugar or other granulated sugar, for sprinkling on top

Instructions

1. Preheat the oven to 325 degrees Fahrenheit (165 degrees Celsius). Grease or use 12 muffin cups in your pan.

2. In a large bowl, beat the oil, maple syrup, eggs, mashed banana, milk, vanilla extract and applesauce together. Mix in in the flour, oats, baking soda, salt, cinnamon, and nutmeg.

3. Divide the batter evenly between the muffin cups. Sprinkle the tops of the muffins with a small amount of oats (about 1 tablespoon in total), followed by the sugar. Bake muffins for 22 to 25 minutes, or until a toothpick inserted into a muffin comes out clean.

4. Place the muffin tin on a cooling rack to cool. These muffins will keep at room temperature for up to 2 days, or in the refrigerator for up to 4 days. They keep well in the freezer in a freezer-safe bag for up to 3 months (just defrost individual muffins as needed).

Recipe inspired by Cookie & Kate (modifications below)