#BrunchWeek 2015 has arrived!! Let's celebrate with Muffin Monday!!

Welcome to the third annual #BrunchWeek hosted by Terri from Love and Confections and Shaina from Take A Bite Out Of Boca. We are so excited to have you join us this year! Celebrate Brunch with us this week as we prepare for Mother's Day. 30 Bloggers from around the country will showcase their best brunch dishes, from cocktails to casseroles, breakfast breads, sandwiches and salads - there is something for everyone!

 It is finally here.  The day  week we have all been eagerly awaiting....Brunch Week 2015.  I know I have been talking about it incessantly but it is only because I am so excited to be sharing this wonderful experience with all of you.

Terri and Shaina went above and beyond when setting up this party.  I have been sharing with you all the many sponsor gifts I have received as they arrived.  I also shared a post yesterday acknowledging and thanking all of the sponsors who were so generous.  These sponsors supplied us with wonderful products which we could choose to use or not use in our recipes.  They asked for nothing in return. When I use one of their products this week, I will disclose that and I will list that item in my ingredients but I will not be less than 100% truthful and all opinions will be solely my own.

But that was just the beginning of the sponsors generosity.  Take a look at all the great prizes that they are offering to you, our readers!!!

I decided that since it was Monday, I was going to start this party with muffins.  I used several of the sponsor gifts for this recipe including Rolled Oats from Bob's Red Mill, Brown Sugar from Dixie Crystals,  Mini Chocolate Chips from Pacari Chocolate and Walnuts from California Walnuts. 

Nutty and Chocolatey Oatmeal Muffins

1/2 c. coconut oil

3/4 c. packed brown sugar

1 egg

1 c. flour

1 t. baking powder

1/4 t. baking soda

pinch of salt

3/4 c. applesauce

1 cup old fashioned rolled oats (I used Bob's Red Mill)

3/4 c. mini chocolate chips (I used Pacari, 70% cocoa)

1/2 c. chopped walnuts (I used California Walnut brand)

In large bowl of stand mixer, fitted with paddle attachment, cream coconut oil and brown sugar until creamy.  Add egg and beat well.  In small bowl combine flour, baking powder, baking soda and salt. Turn mixer speed to medium low and add flour mixture alternately with applesauce, beating well after each addition.  Add the oats and mix until well combined. Turn speed to low and add chocolate chips and nut just until incorporated into the dough.  Spoon the batter into muffin tins (12)  that have been treated with baking spray or lined with paper cups.  Bake in a preheated 350* oven for 25 minutes or until a skewer inserted removes clean.  Remove from oven and place muffin tin on cooling rack. Allow muffins to cool in tin for 10-15 minutes before removing them from the tin to the cooling rack to finish cooling.  Print Recipe

Take a look at what the #BrunchWeek Bloggers are creating today!

BrunchWeek Beverages:
Blueberry Sangria from Love and Confections.

Spring-Infused Lemon Drop from Culinary Adventures with Camilla.
Bloody Margarita from The Suburban Soapbox

BrunchWeek Egg Dishes:
Caramelized Onion, Swiss Chard, Mushroom and Alpine Cheddar Croissant Strata from Taste Cook Sip.
Crab Cake Eggs Benedict from The Redhead Baker.
Fried Eggs with Kale and Mushrooms from Hip Foodie Mom.
Chimichurri Breakfast Sandwich from Healthy Delicious.
Asparagus, Brie and Smoked Salmon Omelet from girlichef.
Braised Leeks with Poached Eggs from Jane's Adventures in Dinner.

BrunchWeek Breads, Grains and Pastries:
Savory Pancetta and Cheddar Waffles from The Little Ferraro Kitchen.
Avocado Toast Bar from Sarcastic Cooking.
Mocha Nut Granola from greens & chocolate.
Chocolate Hazelnut Croissants with Bourbon Sauce from {i love} my disorganized life.
Berry Cacao Nib Scone Cakes from The Spiffy Cookie
Spiced Pear Oatmeal from Making Miracles.
Overnight Cinnamon Bread French Toast from That Skinny Chick Can Bake.
Nutty Chocolatey Oatmeal Muffins from A Day in the Life on the Farm.
Vanilla Orange Scones from Sew You Think You Can Cook.
Sour Cream and Dark Chocolate Oat Bread from Bread Booze Bacon.
Cherry Vanilla Almond Granola from Cupcakes & Kale Chips.
Mini Chocolate Chip Muffins from My Catholic Kitchen.
Macadamia Nut Crusted French Toast with Spiced Pineapple Syrup from Cooking in Stilettos.
Maple Cinnamon Scones from Pink Cake Plate

BrunchWeek Main Dishes:
Breakfast Wraps from Big Bear's Wife.
Brunch Charcuterie Cheese Board from Quarter Life (Crisis) Cuisine.

BrunchWeek Fruits, Vegetables and Sides:
Whipped Yogurt and Ricotta with Figs and Honey from Take A Bite Out of Boca.
Gluten Free Swiss Chard and Mushroom Galette from It Bakes Me Happy.

BrunchWeek Desserts:
Mini Creamsicle Bundt Cake with Vanilla Bean Glaze from It's Yummi.
Lemon Bars from Chelsea's Messy Apron.
Chocolate Walnut Macarons with Salted Caramel from Baking a Moment.

Disclaimer: Thank you to #BrunchWeek Sponsors: Bob’s Red Mill, Cabot Creamery Cooperative, California Walnuts, Dixie Crystals, Grimmway Farms/Cal-Organic/True Juice, KitchenAid, Le Creuset, Nielsen-Massey Vanillas, Pacari Chocolate, Stonyfield Organic, Vidalia Onions, and Woot Froot for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for #BrunchWeek. All opinions are my own.

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