Here’s the thing about holiday cooking. There’s so much focus on the dishes for the main event, it’s really easy to forget that you have a house full of people who also need to eat other times of the day.
Sure, cereal for breakfast makes things easier. But what I love so much about gathering together with family over the holidays is sharing MANY special meals together! I especially love breakfast when everyone is still lounging around in their pajamas sipping coffee. So when you’re planning on doing a lot of cooking for a big holiday dinner, the trick is to find breakfast recipes that feel special without adding too much time to your already busy holiday cooking schedule.
This year, I’m facing the added complication of working around my daughter’s nut allergies. My home is nut-free, but the home we’ll be visiting isn’t. I’m grateful that my relatives have agreed to put aside anything containing nuts while we visit, but now I feel responsible for providing some other options.
All this is why I’m SO excited about this muffin recipe! Just look at the festive colors. Plus, it’s packed with produce and hearty whole grains, which give your tummy staying power until the evening meal rolls around. And of course, it’s nut-free.
Just think how beautiful a basket of these on the breakfast table would be! Especially if you made them in some holiday-themed cupcake liners. Or gold. Gold would be fantastic! ‘Scuze me, off to the store to buy gold liners for the batch I’m making this weekend…
Okay, I’m back. By the way, if your family isn’t nut-free, I think swapping almonds, walnuts or pecans for the pepitas would be delicious, but you’d miss out on the beautiful green color! Your choice.
1 cup white whole wheat flour
1 cup rolled oats
1/3 cup sugar
1 tsp baking powder
1/4 tsp salt
1 tsp cinnamon
2/3 cup milk
1/3 cup olive oil
1 cup grated apple (2-3 apples depending on size)*
1 cup cranberries, chopped
1/2 cup pepitas (pumpkin seeds)
2 tbsp. turbinado sugar
*I save the ones my toddler never finishes, cut off the brown parts and grate them for this recipe!
Preheat oven to 400F. Line a 12-cup muffin pan with liners and spray lightly with cooking oil.
Combine the dry ingredients (flour, rolled oats, sugar, baking powder, salt and cinnamon) in a large bowl and stir to combine.
In another bowl, mix the eggs, milk and butter together until well combined. Stir in the grated apples and mix thoroughly.
Stir the wet mixture into the dry mixture a little at a time until fully incorporated.
Mix in the cranberries and pipettes, reserving some to top each muffin.
Fill the muffin liners about two-thirds full. Top each muffin with reserved cranberries and pepitas and sprinkle with turbinado sugar.
Bake 25-30 minutes until golden. Cool on a wire rack before enjoying!