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
