We all live busy lives and are constantly on the go. Although convenient, a processed, sugary breakfast pop tart or one of those chemical laden “healthy” breakfast bars or muffins is not fit any little warrior! With a long list of ingredients that are hard to pronounce, these so called “foods” are not fuel and are far from the ‘breakfast of champions’ they skillfully market and promote.
What is a busy parent to do? Breakfast muffins are certainly a great weapon for anyone looking for a quick meal on the go but most are essentially a sugar bomb devoid of nutrients. A muffin made Walker’s Way, on the hand, is packed with beneficial power house ingredients that actually DO deserve the term champion! In fact, a Walker’s Way muffin is not just a breakfast of champions but a breakfast of Warriors!
So what better muffin to introduce during our ‘Apple a Day’ (Click Here for that blog) theme than Walker’s Apple Oat muffin! Packed with chopped apples, oats, flaxseed and calcium rich non-dairy yogurt, these muffins are moist and delectably sweet without any added sugars. How are they sweet? Once again, applesauce to the rescue! Applesauce has to be the best ingredient when looking to make a sweet treat without adding refined sugars. Talk about a Champion! This muffin tastes so good that you will be making them by the dozen and serving them as snacks and even dessert!
1 cup whole wheat flour
1 cup rolled oats
½ cup unsweetened applesauce
1 cup unsweetened non-dairy yogurt
½ cup peeled and chopped apples
2 tbsp Ground Flax
6 tbsp Water
1 tsp cinnamon
1 tsp vanilla
1 ½ tsp baking powder
½ tsp baking soda
*Optional: Walker’s Way is without added sugars. But if you would prefer these to be a tad sweeter, you can add ¼ cup organic date sugar or coconut sugar. You can also add raisins, dried cranberries or dates.
Preheat your oven to 350F and prepare a muffin pan with organic, unrefined coconut oil or lining them with parchment paper cups.
In a large mixing bowl, combine the flour, oats, baking powder, baking soda, cinnamon, and ground flax.
Add in the wet ingredients stirring until well-combined. Next, add the chopped apples.
Fill up the muffin cups ¾ or almost to the top.
Bake the muffins for 20-22 minutes, or until top is firm to the touch and toothpick inserted into the center comes out clean.
Allow the muffins to cool in pan for ~10 minutes before transferring to a wire rack to cool completely.
Store them in an air-tight container for up to 7 days or freeze them!