Loaded with fruit and healthy grains, these muffins will add a nutritious boost to your breakfast on-the-go! They also make a perfect after school snack or lunch box item.
Makes 12 muffins
1 cup quick oats
1 ½ cups oat granola, divided
1 cup whole wheat flour
1 tbsp ground flaxseed (flaxseed meal)
1 ⅓ tsps baking powder
1 tsp ground cinnamon
⅓ tsp baking soda
⅓ tsp sea salt
⅓ tsp ground ginger
¼ tsp ground allspice
¼ cup unsalted butter
⅔ cup brown sugar
¼ cup mashed ripe banana
⅔ tbsp vanilla extract
2 cups grated apples (McIntosh, Spartan, Cortland or Crispin)
1 cup unsweetened apple sauce
ONE: Preheat oven to 350°F (180°C). Spray muffin pan with vegetable spray or line with muffin cups. Set aside.
TWO: In a medium bowl stir together, oats, 1 cup of granola, flour, flaxseed, baking powder, cinnamon, baking soda, salt, ginger and allspice.
THREE: In a large bowl, using an electric mixer on medium-high speed, beat butter and brown sugar until creamy and light brown, about 4 minutes. Beat in eggs, banana and vanilla until combined. Stir in grated apple, apple sauce and dry ingredients until combined. Spoon batter evenly into prepared muffin cups. Sprinkle reserved granola on top.
FOUR: Bake for 25 to 30 minutes, until golden brown and toothpick inserted comes out clean. Let cool in pan on wire rack for 15 minutes. Transfer muffins to rack to cool completely.
TIP: For a different sweetness, try substituting coconut sugar for the brown sugar.
Recipe courtesy of Egg Farmers of Ontario.