We focus so much time and effort to plan and prepare the perfect Thanksgiving feast that we often forget or run out of ideas
and energy for the most important meal the day – breakfast! Breakfast sets us up for daily success and we often miss it completely or make the wrong choice, especially around the holidays. These muffins are tasty, nutricious, and versatile. Make a basic muffin and set up a buffet of topping options; the flavor combinations are endless!
Serve these muffins with a side of scrambled eggs and you’ll have an easy Thanksgiving breakfast.
- 1 teaspoon baking powder
- ½ teaspoon fine grain sea salt
- 2 cups oats
- ¼ cup walnuts, almonds or pecans, chopped + extra for topping (optional)
- 1/3 cup 100% agave syrup
- 1 cup unsweetened almond milk
- ½ cup unsweetened applesauce
- 1½ tablespoons unrefined, organic coconut oil
- 2 teaspoons pure vanilla extract
- 3 tablespoons of chia seeds
- Toppings: fresh berries, finely chopped apples, raisins, dried cherries, chopped nuts, honey – get creative!
Preheat the oven to 375 degrees. Line a standard muffin pan with 9 unbleached parchment liners. Combine baking powder, salt, oats and nuts in a large bowl. In a separate bowl, whisk together agave syrup, milk, applesauce, coconut oil and vanilla. Pour wet mixture into dry mixture and stir to combine. Ladle the oat mixture into the prepared muffin tin, filling each cup about ¾ full. Sprinkle any additional toppings over the tops of each. Bake 20-25 minutes or until golden brown.
Eat warm or cold! Muffins will last about 1 week in the refrigerator and about 2 months in the freezer.