Do you want a sweet, high protein breakfast muffin with healthy fats to fuel your body for the day? These easy to make muffins are full of nutrition, and easy to pack for quick getaways! This recipe will make apx. 1 dozen muffins. To double, simply multiply everything times except add 2 cups of shredded, squeezed zuchini or squash. This will reduce the sweetness, and add more fiber and vitamins.
*Always Use the Freshest, Most Local Organic Ingredients Possible*
1 Cup No sugar added applesauce – best fresh from local trees
1 TBSP Sulfur Free Molasses for sweetness, vitamins and minerals
1 TBSP Baking Soda
5 Large Eggs
1 TBSP Nitrate Free Bacon Fat if handy
½ Cup Coconut Oil or Olive Oil if Sensitive to Coconut
1 TBSP Ground Flaxseed for Fiber
1 TBSP Chia Seeds
2 TBSP Soaked Pumpkin Seeds
2 TBSP unsulfured raisins for sweetness
1 tsp Cinnamon
1 tsp Ginger
1 TSP Grass Fed Gelatin for protein and thickening if handy
Mix all ingredients well.
Place in 12 unbleached baking cups for 30 minutes at 350 degrees.
Cool and eat. Enjoy!
Will keep in fridge for up to 1 week or freezer in BPA Free Seal A Meal Bag for a month.