I’ve been baking these muffins quite often over the course of about two years, perfecting the recipe each time. Please let me know if there is a “healthy muffin contest,” because my muffins deserve to enter and win gold medals made out of carrots: they are that healthy! They freeze extremely well, too.  As I made the muffins today, I put half of them in the freezer: they make a wonderful kid breakfast on the go; just add a soft-boiled egg or some yogurt or a nice green smoothie to increase nutritional value.

(makes 12 muffins)

1 cup (240 ml) rolled oats
½ cup (125 ml)unsweetened applesauce ( add an extra banana if you don’t have it)
2 mashed ripe bananas
1 tbsp nut butter or 1 tbsp of flaxseed and 3 tbsp of water
2 tablespoons coconut oil
1 tablespoon (15 ml)  baking powder
1 teaspoon (5 ml) cinnamon

1/2 cup blackstrap molasses

1/2 cup water
½ cup (125 ml) whole wheat flour  or 1/4 cup of whole wheat and 1/4 cup of quinoa flour
½ cup (125 ml) dried cranberries

optional: 1/4 cup sliced walnuts

optional: 1/4 cup of coconut flakes

Preheat oven to 375oF . Coat the muffin pan with some olive oil. Combine oatmeal, molasses, applesauce,  bananas, water, nut butter or flaxseeds and oil. Mix until all ingredients are blended. Measure and mix all dry ingredients. Mix the wet and the dry ingredients. Add dried fruit and nuts if using. Fill muffin cups 2/3 full. Bake 15-20 minutes or until lightly browned on top.

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