Sled Dog Muffins (Low Carb Running Fuel)

• servings: 12 muffins

Ingredients

½ cup [120 ml] water

2 tablespoons chia seeds

1½ cups [180 g] rolled oats, plus 1 cup [120 g] for stirring in

1 very ripe banana, peeled

1 cup [227 g] applesauce

½ cup [120 ml] extra-virgin olive oil

2 teaspoons baking powder

1 teaspoon ground cinnamon

½ teaspoon kosher salt

2 tablespoons raspberry jam

Cor whatever type of jam you like)

Directions

Preheat your oven to 350°F [175°C]. Line a 12-compartment standard muffin tin with paper liners.

Place the water in a large bowl with the chia seeds, stir well to combine, and let sit until the chia seeds swell and soften, about 5 minutes.

Meanwhile, place the 1½ cups [180 g] of oats in a food processor and pulse until finely ground, about ten 3-second pulses. Transfer the ground oats to the bowl with the hydrated chia seeds. Don't clean the food processor just yet.

Place the banana, applesauce, and olive oil in the food processor and puree until smooth. Add the mixture to the ground oats along with the remaining 1 cup [120 g] of oats, and the

baking powder, cinnamon, and salt. Stir well until everything is incorporated.

Evenly divide the batter among the cups in the lined muffin tin. Top each muffin with ½ teaspoon jam (as if you were putting cherries on a dozen ice cream sundaes!).

Bake the muffins until firm to the touch and a toothpick tests clean (avoid the jam when testing), about 35 minutes.

Let the muffins cool to room temperature before serving. Leftovers can be stored in an airtight. container at room temperature for up to a few days, then split and toasted in a toaster oven or broiler.

Notes

From: ‘Simply Julia’ by Julia Turshen