Here is a hearty breakfast muffin that will satisfy your morning hunger. Mildly sweet and loaded with fiber (because who doesn’t need more of that?), they are reminiscent of bran muffins, with flax standing in for the wheat bran. The prunes are pureed with the applesauce and have a similar texture to raisins. (If the idea of prunes doesn’t excite you, then raisins can be substituted, but I encourage you to give this a try.)
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I like to buy unsweetened applesauce cups for recipes like this one, because you don’t have to open an entire jar only to have it go to waste. This recipe uses 2 of the 3.9 oz cups.
I prefer golden flaxseeds to brown. I process them in a coffee grinder when needed for a recipe. You can buy ground flaxseed meal, but if you don’t use it quickly it can go rancid. By grinding the seeds when you need them, they will always be fresh.
Ingredients:
Dry Ingredients:
- 210 g. gluten free all-purpose flour (I used Better Batter Original)
- 60 g. flaxseed meal or flax seeds processed in a coffee grinder
- 1/2 tsp. salt
- 1 tsp. baking powder
- 1 tsp. baking soda
Wet Ingredients:
- 175 g. pitted prunes (about 1 cup)
- 222 g. unsweetened applesauce (7.8 oz. or 2- 3.9 oz cups)
- 1/4 cup honey
- 1/2 cup brown sugar
- 1 egg
- 1 stick butter
- 1/2 cup milk (I used 2%)
Preparation:
Combine the dry ingredients in a bowl and whisk well.
Puree the applesauce and prunes in an electric chopper or food processor. Add to a separate bowl with the remaining wet ingredients and whisk to blend.
Preheat the oven to 400º. Add the dry ingredients to the wet and use a batter whisk to combine. Scrape the sides of the bowl with a spatula to be sure all of the dry ingredients have all been incorporated.
Let the batter rest while the oven preheats, then spoon into a 12-cup muffin tin. Dip a small spatula in water and smooth the tops in a circular motion.
Bake for 20 minutes and check that they are done with a toothpick.
Cool in the pan for 15 minutes, then transfer to a rack.
If not serving immediately, you can cool to room temperature then wrap individually in plastic wrap and store in a freezer safe bag. I usually freeze muffins to have for breakfast during the week.
Notes ♪♫ Better Batter Original Blend is my flour of choice for muffins, quick breads and cookies. Remember to use my Promo Code MGFC30 for 30% off!
Using a gluten free pancake mix makes this recipe a snap and no oddball ingredients to purchase! I love 
Preparation:
Coat the griddle with butter and spoon the batter in circles, about 1/3 cup each. Cook for 4-5 minutes per side. They are ready to turn when the tops begin to bubble. Continue with the rest of the batter, adding more butter to the griddle each time.
Transfer the cooked pancakes to a cooling rack (or right onto your plate!). I usually make enough to freeze so they will get individually wrapped in plastic wrap and stored in freezer safe bags.
You can reheat them on the griddle, microwave or toaster.
I served them with a side of 
