Filled with whole grain fiber and natural, unrefined sugar these muffins will keep your little ones’ belly full without giving them a big sugar rush. Perfect for those long days ahead of them. They are easy to make, portable, great for kids of all ages, and SO yummy. If you’re looking for a muffin that tastes like summer is coming to an end and fall is fast approaching, these muffins are your answer!
Apple-Cranberry Oatmeal Mini Muffins
Serves: 2 dozen mini-muffins
1 cup unsweetened applesauce
¼ cup coconut palm sugar
¼ cup pure maple syrup
¼ cup coconut oil
1 tablespoon vanilla extract
2 teaspoons cinnamon
2 large eggs (to make these vegan - instead of the eggs mix 2 tablespoons flax meal with 4 tablespoons warm water and let stand for 5 minutes)
1 ½ whole-wheat pastry flour (unbleached AP or gluten-free AP flour work well too)
½ cup whole oats
1 teaspoon baking powder
1 teaspoon baking soda
¼ teaspoon sea salt
1 red apple, shredded
½ cup dried cranberries
Preheat oven to 375. Lightly grease a mini-muffin pan.
In a large bowl mix together applesauce through vanilla.
In a separate bowl whisk together the flour, baking powder and soda, and salt.
Add the dry ingredients to the wet mixture and mix well. Fold in the shredded apple and cranberries.
Spoon the batter into the prepared pan and bake for about 15 minutes or until a toothpick comes out clean.
Cool muffins in pan for 5 minutes and then transfer to a wire rack to cool completely.