Breakfast in a muffin!

Jen’s Soaked Breakfast Muffins 7-2014

-         Altered recipe from  “Basic Soaked Muffins”
-         These muffins freeze really well and are great for healthy snacks on the go!
-         Preheat oven to 375 degrees F

Makes 24 muffins

¼ C whey (I have used plain yogurt whey, lemon yogurt whey or dairy kefir whey)
2 C milk
3 C whole wheat flour
1 C rolled oats
Put these ingredients in a large glass bowl, mix until everything is wet, cover, and let soak on the kitchen counter overnight or up to 24 hours.

6 eggs
½ C maple syrup
1 ripe banana mashed
1-2 large carrots (shredded) ** or 1/2 C shredded zucchini or squash
1 apple (shredded) **
2 tsp vanilla
½ C coconut oil or olive oil
½ - 1 C ground flax seed (the more you use, the stronger the taste)
1-2 Tablespoons hemp hearts
1 tsp sea salt (Real-Salt is great)
4 tsp aluminum free and non-gmo baking powder
4 tsp cinnamon
½ tsp nutmeg

Mix until smooth (I like to use a table top mixer instead of a hand mixer)
** note, if you own a Vitamix, you can finely chop the carrots & apple all at once with some practice (you don’t want to liquefy them)

Optional Additions:
1 C dried fruit in small pieces (raisins or cranberries)
1 C chopped nuts
1 C unsweetened dried shredded coconut
I have even thrown in a few fresh blueberries and the muffins have turned out great!

Fill oiled muffin tins or paper lined muffin tins.

Bake 25 – 30 minutes until toothpick inserted in the center of muffin comes out clean.  Cool on cooling rack.