Oatmeal Apple Walnut Muffins (and a side of goat cheese)
Sometimes you need a comforting warm muffin for breakfast, especially when it's cold and rainy and you just got back from opening gates to change pastures for cattle. But try to make your own and avoid the over-processed, highly sugar-y commercial muffins. This recipe has very little prep time and can bake while the coffee is brewing (and you're changing into dry clothes).
Here's a quick recipe for 6 muffins, no added sugar, and you can substitute oat or rice flour for wheat flour if allergic to wheat. It's more like a quick bread than a sweet roll and is complimented by a wedge of simple cheese (and a mug of steaming coffee or tea!). If you feel you want it sweeter, I'd suggest just drizzling a little honey over the muffin when it's served.
Oatmeal Apple Walnut Muffins
Preheat oven to 350 degrees and prep a 6 muffin pan with spray-oil.
In a small bowl, combine the following :
½ cup oatmeal
½ cup whole wheat flour (or can substitute oat or rice flour or even almond flour)
½ tsp baking powder
½ tsp baking soda
½ tsp vanilla
½ tsp cinnamon
1 beaten egg
2 tbsp. Vegetable oil
4 oz. applesauce (if not using your own, this is the snack pack size)
¼ cup walnuts
Bake about 25 minutes at 350 degrees until muffin springs back. Cool about 5 minutes in the pan, loosen as needed with a butter knife and lift out. You can serve immediately, nice and warm. Just add your choice of beverage.