Menopausal Muffins Recipe

Menopausal Muffins Recipe

These muffins are delicious and totally guilt-free. In fact, you can even feel good about eating a few of them, knowing you are doing what you can to help your body balance its hormones. Even though it uses no butter or margarine and only a small amount of sugar, they still got the thumbs up from my kids.

If you really want to be good, you can remove the brown sugar from the recipe without any problems (I did. My kids don't like them this way, but I thought they still tasted okay).

These muffins don't look very pretty (the purple colour from the blueberries remind my children of the rediculous cupcakes in the movie The Cat in the Hat). Fortunately, my kitchen wasn't destroyed like the kitchen in the movie.

1 ½ cups organic slow-cooking oats
1 ½ cups frozen blueberries (or any seasonal berries)
1 cup flaxseeds
1 cup whole wheat flour
1 cup brown sugar
1 cup finely grated carrots
½ cup pumpkin seeds
½ cup sesame seeds
½ cup crushed walnuts
4 teaspoons aluminum-free baking powder
2 tsp ground cinnamon

Ingredients list#2

1 cup organic soy milk
½ cup unsweetened applesauce
2 Omega-3 eggs
3 large egg whites
4 tablespoons blackstrap molasses
3 tablespoons extra-virgin olive oil
1 teaspoon pure vanilla extract

Method

Preheat oven to 350 degrees. Fill large muffin pans with muffin paper cups.

Mix the first list of ingredients in a large bowl. Mix the second list in another bowl with a hand mixer. Be sure not to over mix.

Add the wet ingredients to the dry ingredients in the large bowl and mix until it is well combined.

Fill the muffin pans to about 2/3rds full, leaving room for the muffins to rise.

Bake at 350 degrees for 25 minutes.

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