This recipe is one of my favorite muffin recipes. Cinnamon is one of the main staples spices in my diet. So anytime I can showcase a recipe incorporating cinnamon I do. My husband and I were lucky enough to catch up with one of our good friends yesterday while she was home for the holidays. She was asking me about a healthy item that she could have for Breakfast. I knew just the muffin, one she could make, freeze and take on the go for when she commutes to work on the public transportation in California. These freeze well and are amazing, not to mention are full of fiber to get you going and keep you full in the morning !

Yields: 14 standard muffins (using 2 oz (size 16 scoop) or 28 mini muffins (using number 60 scoop).
Ingredients:
1 cup of whole wheat pastry flour
1 cup of old fashion oats (not instant)
1/2 tsp Vietnamese ground cinnamon
1 tsp kosher salt
1/2 tsp baking soda
1 tsp baking powder
1 cup fat free or low fat buttermilk
1/8 cup Splenda brown sugar not packed
1 TB ground flaxseed
1/2 cup natural unsweetened applesauce
1/4 cup egg substitute or 2 egg whites
1 tsp Mexican vanilla
Cinnamon & sugar to sprinkle

Directions:
Preheat oven to 400 degrees. Spray with canola oil cooking spray 12 muffin tins. I use silicone tin but paper will work well as also.

1.Soak oats in buttermilk for ten minutes.

2. In the meantime in a separate bowl combine applesauce, egg substitute, vanilla, and Splenda brown sugar.

Then set a side until oats have soaked for 10 minutes .

3. In a separate bowl measure out whole wheat pastry flour, salt, baking soda, flaxseed, baking powder and cinnamon.

4. Add buttermilk mixture to applesauce liquid mixture. Mix well to incorporate.

5. Now fold the dry ingredients into the liquid ingredients.

6. Fold well until incorporated.

7. Scoop out into tins. For standard sized muffins use 2 oz (size 16 scoop) or mini muffins use number 60 scoop.

8. Bake for 18 to 20 minutes for standard size and 8 to 10 for minis.