Finally back to school/work last week and we get hit with yet another snowstorm and the school delay becomes a day off. I knew I had to get myself back into the kitchen and start cooking again (it’s been a nice long holiday break) and I wanted to make something healthy to replace all of the Christmas cookies that have been stockpiled in my cake stand where I keep my treats for the family. Now that the cookies have been removed, they were replaced with these healthy muffins and as I sit here 3 days later… I need to make more. They are gone! A favorite without even knowing they’re healthy. Perfect snack for your new, healthier eating for 2014!
1.25 cups of whole wheat flour (I used Bob’s Red Mill)
1.25 cups of rolled oats (I used Gluten Free Bob’s Red Mill)
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon ground cinnamon
Pinch of salt (1/8 tsp)
1/8 teaspoon ground ginger
1 cup of unsweetened applesauce (I used organic)
1/2 cup coconut milk (or you can use almond)
1/3 cup of light brown sugar (I used Crown Maple Sugar instead)
2 tablespoons of melted coconut oil
1 teaspoon vanilla extract
1 large apple, peeled and grated or chopped finely
Preheat your oven to 375 degrees. Spray or place muffin liners in your muffin tins and set aside. In a large mixing bowl add all of your dry ingredients – flour, oats, powder, soda, cinnamon, salt and ginger. Whisk to combine. Then in your stand mixer, add your applesauce, milk, sugar, oil, egg and vanilla. Once combined add your dry ingredients to the wet and blend slowly. Avoid over-mixing. Then add your grated apple and stir by hand. With a melon baller or scoop, fill the cups 3/4 of the way filled. Bake for 16 minutes or so. Test with a toothpick. If it comes out clean and dry – they are done. If not, bake for an additional few minutes. Remove and let cool completely. Store in an air-tight container.
— Knead to Cook