Oatmeal, Applesauce, Blueberry muffins and smoothies!
Sounds good, doesn’t it? That was breakfast this morning and when I tweeted about it I had several requests for the recipes so here they are.
Oatmeal, Applesauce, Blueberry Muffins
Preheat oven to 375 and line muffin pan with papers liners. Mix dry ingredients in a large bowl including as follows.
1 1/4 cups organic stoneground whole wheat flour
1 1/4 cups oats
1 tsp. baking powder (aluminum free)
1/2 tsp. baking soda
1/4 tsp. salt
1/2 tsp. cinnamon
In another bowl mix wet ingredients as follows.
1 cup unsweetened applesauce
1/2 cup buttermilk (can substitute organic whole milk or almond milk)
1/2 cup firmly packed brown sugar (can also use a natural sugar substitute)
2 tbsp. coconut oil
1 large egg
Mix the wet ingredients together then slowly pour them into the middle of the dry ingredients. Mix until they well blended then fold in 3/4 cup fresh blueberries. (You can use frozen but fresh taste so much better!) A plastic spatula works best for keeping the blueberries from being squashed.
Evenly distribute the batter into the paper liners and bake for about 15 – 18 minutes. I got 14 muffins – better than a baker’s dozen! This recipe was adapted from Joy The Baker.
These were so good, but we still needed something to wash then down with and I was trying to use up a bunch of fruit and veggies… so here is the recipe for kitchen sink smoothies. This was a big hit. I’ll definitely make it again!
Kitchen Sink Smoothies
Blend the following…
1 cup frozen strawberries
1 cup frozen pineapple
1 cup fresh blueberries
2 celery stalks
1 avocado (skinned and pitted)
a handful of kale
1 tbs coconut oil
2-3 cups of water to get the consistency you want
We had enough smoothie mix for everyone to have a glass at breakfast AND to make afternoon fruit/veggie pops.
I felt so good about feeding this breakfast to my family. It was sweet and delicious and they thought they were getting a treat.
