I love these muffins.  They are great to take on the go for breakfast or a healthy snack.  I make them with 1/4 c. healthy coconut oil (so each muffin gets 1 t. oil), but feel free to reduce oil to 3T.

1 – 1/4 c. (300 g.) apple sauce
2 eggs
1/4 c. (50 g.) organic virgin coconut oil, melted (or your oil of choice, reduced to 3T.)
1/4 c. (54 g.) unsweetened almond milk (or your milk of choice)
1/4 c. (62 g.) pure maple syrup
2 – 1/4 c. (180 g.) rolled oats
2 T. chia seeds (optional)
1 t. baking powder
1/2 t. baking soda
1/2 t. kosher salt
1 t. cinnamon
1/2 t. ginger
3/4 c. (80 g.) walnuts or pecans (no need to chop)
3/4 c. (110 g.) raisins
1 Fuji  apple (or other sweet variety), peeled and diced

Preheat oven to 350 degrees
Insert liners in muffin tin and lightly spray each one with Pam

Place all liquid ingredients in food processor
Then add all dry ingredients, except nuts, raisins, and apple
Blend about 20 seconds, until everything is smooth – it will be soupy

Add nuts and pulse 4 times
Stir in raisins and apple

Using an ice cream scoop, place heaping scoops of batter in the liners
Muffin tin will be full, but use all the batter – they don’t really rise

Bake in preheated oven for 25 minutes
Transfer muffin tin to rack to cool, then remove muffins from tin

Store completely cooled muffins in airtight container
I like to put them in a Ziploc bag and freeze, to grab on the go

 

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