Apple Cinnamon Breakfast Muffins

Submitted by Brooke Bulloch, RD, and Mom
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
3/4 cup whole wheat flour
3/4 cup all purpose 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 or pepitas (pumpkin seeds)
Wet Ingredients
1/2 cup extra virgin olive oil
1 teaspoon pure vanilla extract
3/4 cup vanilla 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 small 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 18-20 minutes
Makes 12 muffins