Oatmeal Applesauce Muffins
Oatmeal Applesauce Muffins
Topping the muffins with a fresh berry is optional, of course, but if you have some hanging around do it - they look so pretty. A nice slice of banana would be a good substitute instead of the berry on top as well.
Walnut Oat Cacao Topping
1/2 cup old fashioned rolled oats
4 TBS extra-virgin coconut oil, melted
3 TBS cup coconut palm sugar
2 TBS ground cacao powder
1/4 cup walnuts, chopped
pinch of salt
Make the topping: In small bowl, combine the oats, coconut oil, sugar, cacao and pinch of salt. Set aside.
Muffins
1 - 1/2 cups old fashioned rolled oats
1 - 1/2 cups unsweetened applesauce
3/4 cup milk of choice
2 large egg
1 - 1/2 tsp vanilla
1/3 cup extra virgin coconut oil, melted
1/2 cup maple syrup
3/4 cup spelt flour
1/4 cup plus 2 TB barley, rye or oat flour
1 - 1/2 tsp baking powder
3/4 tsp baking soda
1 - 1/2 tsp ground cinnamon
1/2 tsp sea salt
1/2 cup raisins or currants
Preheat the oven to 350 degrees.
Oil or line a 12-cup muffin tin with paper liners.
In a medium bowl, stir together the oats, applesauce, milk, eggs, vanilla, melted coconut butter and maple syrup. Set aside.
In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon and salt. Make a well in the center and pour in the applesauce mixture. Stir until just combined. The muffin batter will be a bit on the wet side. Gently mix in the raisins or currants.
I use a ice cream scooper to distribute the batter evenly among the 12 muffin cups so use one if you got one, if not fill it with a spoon. Cover the top of each muffin with a the topping. Bake in the middle rack of the oven for about 25 minutes or until a toothpick inserted in the center comes out clean. Don't overbake or the muffins will be dry.
Remove the muffins and cool in the tin for about 10 minutes then remove and cool on a wire rack for another 10 or so. Store leftovers in an airtight container for a few days at room temperature and a few more in the fridge.
