Breakfast in a Muffin

My friend Melanie passed this recipe on to me.  They are really good!  I did change them up a bit to meet the needs of our family but it's all basically the same.  I used "flax eggs" instead of eggs, halved the sugar amount (and will use even less next time because they were still very sweet--the original recipe calls for 1 1/2 cups), and used whole wheat flour.  A single recipe makes 24 muffins.  I doubled it and it made 48.  What is so nice about these is you can change them up and use any combination of fruits/veggies. Just make sure you have 2 cups worth.  You can use applesauce, bananas, zucchini, peaches, carrots, pineapple, or any combination.  In these pictures I used a large can of canned peaches, drained, and lightly pulsed in my blender.  Melanie used all applesauce in her batch I tried.  Another friend said she used strawberries and yellow squash the last time she made them.  Mmmm...I'm sure you could also add chopped nuts, raisins, or coconut, too.  Enjoy!

Update: I made these this morning and half way through the recipe I discovered I didn't have any oats!  I ALWAYS have oats!  So I decided to use ground millet like THIS recipe does.  It was sooo good!  Everything else was exactly the same as below.  I think I will always make them like this.  I just love the crunchiness that the millet gives the muffins plus they seemed to be more moist.

Breakfast in a Muffin

2 c. applesauce (or blended fruit, bananas, peaches, etc.)
2 eggs ( flax eggs=2 Tbsp. ground flax and 6 Tbsp. hot water )
1/3 c. oil 

1/3 c. apple sauce
1/2 c. brown sugar or sweetener of choice
Whisk flax and water first and set aside for 5-10 min. while mixing other ingredients so it can gel up.  Stir in flax eggs.  Mix well.

In a separate bowl mix the following:
2 c. flour
2 c. oats (Or use 2/3 c. millet whirled through blender until fine-you get 1 cup)
1 tsp. baking powder
1 tsp. salt
1 tsp. baking soda
1 tsp. cinnamon

Mix well and then add to the wet ingredients. Stir just until moist (don't over-mix!) and spoon 2/3 full into 24 muffin cups. Bake at 375 for 15 minutes.