Tara seed continues to be a delightful add to these applesauce breakfast muffins.

A great source of protein with 45g of protein per 100g of tara seed powder.

Just because it’s muffins doesn’t mean you can’t have some fun.  Change up the toppings and the baking pans for a new twist to an old classic.

Here I’m using mulberry, cacao nibs, dried blueberries, carob chips and apricots as toppings for the applesauce breakfast muffins.

Same recipe baked in various shapes using a 6 well bun pan, a donut pan and a regular muffin pan.

Ingredients for applesauce breakfast muffins:

1.5 cups White Bean Flour

1/2 Cup Chickpeak Flour

1 tsp baking powder

1 tsp baking soda

1/2 tsp salt

1/4 cup raisins

1/4 tsp ground cinnamon

1/8 tsp all spice

3 tbsp tara seed

2 tbsp ground flax seed

1 tsp vanilla

1 cup milk

3 eggs

1 cup applesauce (unsweet)

3 tablespoons honey

1/4 cup avocado oil

1 tablespoon apple cider vinegar

Steps to making applesauce breakast muffins

STEP 1

Combine all dry ingredients in a mixing bowl.

STEP 2

In a separate bowl, beat eggs.

Step 3

Add Oil, applesauce, apple cider vinegar, honey and milk (plus vanilla if using liquid).

Step 4

Add dry ingredients mixture.

Step 5

Fill is muffins wells, donut wells or any other “fun” shapes.

Step 6

Bake applesauce breakfast muffins at 350 degree Fareinheit for 30-35 mins.  This may vary depending on the baking pan you choose to use and how big the individual servings will be.

These appelcauce breakfast muffins freezes nicely.  Packaging in an airtight container and store in the fridge if you are not storing them for a long time.  They stay fresh for 4-5 days in the fridge.

The brand of tara see used in these applesauce breakfast muffins:

I used tara seeds from @WankaFoods (IG)  https://peruinusa.com/