Healthy Resolutions

My holiday season was filled with that dreaded combination of laziness and overeating.  But, remember, that was last year.  New year, clean slate.  I decided to start the year off right with a batch of my whole wheat muffins.  These muffins are made with whole wheat flour, have very little refined sugar, are full of fiber and most importantly, are supremely delicious.  Moist, sweet, spicy and hearty.  Perfect as part of a guilt free breakfast or mid-afternoon snack.  I prefer mine filled with pecans but feel free to add raisins, coconut, walnuts or whatever gets you going.  My diet-related new year resolutions tend to get broken in the first week, but these muffins are an easy way to actually enjoy eating right.  Happy New Year!

Whole Wheat Muffins
makes 12-14 muffins

2 1/2 cups quick cooking oats
1 cup whole wheat flour
1/2 cup chopped pecans
1/4 cup brown sugar
2 tablespoons oat bran
2 tablespoons flax seed meal
2 tsp cinnamon
1 1/2 tsp baking soda
1 tsp salt
1/2 cup agave nectar
1 cup buttermilk (at room temperature)
1/2 cup canola oil
1 egg (at room temperature)
1 tsp pure vanilla extract

Preheat oven to 375 degrees.  Spray muffin tins with non-stick spray or line with paper liners. 

Whisk all dry ingredients in a large bowl, including pecans.  Add agave, buttermilk, oil, egg and vanilla and mix to blend with a rubber spatula.  Using an ice cream scoop, divide batter evenly between the prepared tin(s).

Bake for 20 minutes or until a tester inserted into the center of a muffin comes out cleanly.  Allow to cool on a wire rack.   

Note:  Keep your wheat bran and flax seed meal in the freezer for a longer shelflife. 


Quick cooking oats gives these muffins great flavor, texture and adds heart healthy fiber.

Agave nectar is a delicious alternative to sugar because it is all natural and has a low glycemic index which staves off the dreaded sugar crash.

This batter is quick to mix, scoop and bake.

Hearty, spicy and sweet.

The perfect morning pick-me-up.