Apple Cinnamon Breakfast Muffins

Muffins can be a convenient, on-the-go option for breakfast or snacks. Break your morning fast with a balance of monounsaturated fats, whole grains, and fruit to help slow digestion. You can round it out with a protein rich food such as nut butter, yogurt, or a hard boiled egg for lasting energy.

Pre-heat oven to 350F

Dry Ingredients

1.5 cups whole wheat flour

1 cup whole oats

2 teaspoons baking soda

1 teaspoon baking powder

2 teaspoons cinnamon, ground

1/4 cup packed light brown sugar (or use 3/4 cup if not using Date sugar as per below)

2 tablespoons unsalted sunflower seeds

2 tablespoons unsalted pepitas (pumpkin seeds)

Wet Ingredients

1/2 cup extra virgin olive oil

2 teaspoons pure vanilla extract

1/2 cup plain Greek 2% yogurt

1 cup date puree (add ~3/4 cup almost boiling water to 1 cup dried dates, blend or process into a paste); OR use 3/4 cup packed brown sugar

2 apples, cored, peeled and diced small

Directions

1) Line a muffin tin with paper muffin cups or mini parchment cups

2) In a small bowl, sift the dry ingredients together

3) In a larger bowl, beat the wet ingredients together. Add the dry ingredients to the wet ingredients and beat until just blended

4) Spoon the batter into each muffin cup ~2/3 full

5) Bake 18-22 minutes

Makes 12 muffins

Nutrition profile per muffin: 200 calories, 6.8 grams fat, 32 grams carbohydrate, 4 grams fibre, 5 grams protein

Submitted by Brooke Bulloch, RD