Good Morning, Muffins!

I've been thinking about breakfast a lot lately.
Every day I tend to eat the same thing -- Cheerios with flax, lots and lots of flax.
The kids pick on me and make fun of me, but I don't care because I love flax.

That being said, I saw these muffins on Tastebudding.com and thought, "Hey, maybe the kids wouldn't pick on me so much if I ate a muffin instead of the normal fare."

They sounded excellent!  I liked the low fat use of applesauce already built into the recipe (because I'm usually substituting and hoping for the best), whole wheat flour (again, always substituting), and whole oats.

So I made them.  Twice even.  And they are really very good.

These little baby bundts are just so darn cute!
The kids call them volcanoes.

The second time I made them, I used two pans -- the baby bundt and a butterfly shaped cupcake pan given to me on my birthday.
This was to tell the difference between the "boy muffins" (volcanoes) and the "girl muffins" (butterflies). 
Olivia and I aren't big raisin fans, so it was necessary to discern which had the offending fruit.

Anyhow, here's the recipe.  I stuck with it mostly, except added walnuts and left out raisins.

Goldilocks Morning Muffins

Ingredients
2 egg whites
1/4 cup olive oil
1/4 cup applesauce
1 cup oatmeal
1 1/3 cup whole wheat flour
1/4 cup brown sugar
1/4 cup honey
1/3 cup milk
1/2 tsp. salt
1 tsp. baking powder
2 tsp. cinnamon
1/2 cup raisins chopped walnuts

Directions
•In a large bowl, beat egg whites until stiff peaks form.
•Add remaining ingredients and beat just until mixture is wet and all ingredients incorporated.
•Spray pans with cooking spray or use muffin liners
•Spoon into muffin pans
•Preheat oven to 350 and bake for 17-20 minutes (just until the tops of the mffins spring back to the touch)
•Makes 12 muffins