Yoga Muffins

Flexible suggestions:
-Other kinds of flours, or a blend of flours works. I have used all-purpose and spelt as well as whole wheat.
-1 cup mashed ripe bananas instead of pumpkin
-3/4 cup mashed bananas instead of applesauce (if you use both of these substitutions at the same time, you will definitely have a more banana-y muffin!)
-Applesauce can be either jarred or cook up your own apples and mash ‘em (that’s what I usually do)
-You can vary the amounts of chopped apples, blueberries and walnuts to your own taste, and also leave out or substitute other fruits or nuts as you please. Just go with the flow!

Preheat oven to 350F

Prepare a 12-cup muffin pan (these also work in a 6-cup jumbo muffin pan.)

Take a deep breath, and let’s begin:

In a medium bowl, whisk together flour, ground oats, baking soda, cinnamon, salt and all spice. Set aside.

In a large bowl, mix together pumpkin, applesauce, brown sugar and egg. Enjoy the color and aroma.

Add flour mixture to the creamed mix and stir to combine.

Add chopped apples, blueberries and walnuts. Smile.

Fill each muffin cup completely with big spoonfuls of batter. They might even be heaping with batter. Enjoy the abundance.

Bake for about 30 minutes at 350. The flexibility of these muffins even extends to the bake time; I have accidentally left them in far too long and they still came out fine. See, everything is alright! You are divine, we are divine, the muffins are divine!