Mommy’s Organics “Endangered Species” Applesauce Muffins

 Hope you had a nice weekend! We have been busy the last couple of weeks.  Little Pumpkin Doodle was hit by accident in the eye at day care.  She’s doing fine now;  I was worried she’d have a scar, but I’m happy to say that I think she’ll end up scar free. Then two weekends ago we were is L.A. to visit Hubby’s brother that was visiting from the Big Apple.

We watched the olympics off and on this past weekend. We let Little Pumpkin Doodle watch the opening ceremony, but she lost interest very quickly, as did I. What did you think of the opening ceremony?  However, I thought the part with Daniel Craig/James Bond taking the Queen to the Olympic stadium was hilarious!

In order to keep up with our busy mornings, I make a batch of oatmeal muffins every week and thought I would share my recipe with you. LPD and Hubby love them and I eat them every morning while I’m heading out the door to work with egg-whites.

I will be posting about once a week now, since we’re revamping the Mommy’s Organics website.  We’ll be hosting our first give-away amongst other things. Stay tuned for some fun changes over here.

So here’s the Mommy’s Organics “Endangered Species” Applesauce Muffins. You don’t have to use organic ingredients, but I like to use as many organic ingredients as I can. Hope you like them as much as we do.

 

Mommy’s Organics Endangered Species Applesauce Muffins

1 cup  organic rolled oats (not instant)

1 cup organic whole wheat flour

1/2 cup brown sugar

1 tsp. baking powder

1 tsp. cinnamon

1/2 tsp. baking soda

1/2 tsp salt

1 tsp. sugar or stevia (I prefer to use Nustevia which I purchase at Sprouts)

1 organic 70% dark chocolate bar (30z.) from Endangered Species (I break the bar into tiny pieces with a rolling-pin)

1/4 cup raisins (I have also used cranberries)

1/2 tsp. organic pure vanilla extract

1/2 cup organic unsweetened applesauce

2 egg whites

1 cup organic 1% milk (I have also used unsweetened almond milk)

Spray cup cake tins or muffin pans with canola oil.

Mix all the ingredients and divide batter into approx. 16 muffins. To make things easier, I drop 2 tablespoons of batter into each cup. Bake for about 20-30 minutes at 350 degrees. The muffins should be firm or poke a knife in the middle of the muffin; if the knife comes out clean they’re good.

Let  them cool, then enjoy a healthy muffin for breakfast. I like this recipe because it’s not too sweet and it gives me a little chocolate. The Endangered Species chocolate is my new favorite brand and I feel good knowing that when I purchase it, since 10% of their net profits are donated to conservation efforts. I try to limit my carbs, so I always feel like I’m indulging when I eat a muffin in the morning. I keep the muffins in the fridge so before I leave for work I just heat in the microwave for 15 seconds. If 16 is too many, just take the left over and place them in a freezer safe container and store in the freezer, they’ll stay good for up to 2 weeks.

Hope you’re off to a great week. Stay tuned for Mommy’s Organics 2.0!

What are your go to morning meals for your family?

If you like this recipe you may also like more here.

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Comments

  1. I also lost interest with the opening ceremonies thought it was very boring.

  2. Immacula Genece says:

    The beginning of the ceremony was boring but i watched while i was doing my words-finds.

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