Sweetened with applesauce and a just little sugar, these gluten-free muffins are both light, moist.
1 cup oat bran
½ cup Bob’s Red Mill Gluten-free all-purpose flour or any gluten-free flour
½ cup Bob’s Red Mill Gluten-free Muesli
1/4 cup plus 1 tablespoon sugar, divided
2 teaspoons baking powder
1/2 teaspoon salt
1 cup unsweetened applesauce
3 tablespoons canola oil
3 tablespoons fat-free milk
1/4 cup raisins or ½ apple chopped finely
1/4 cup chopped walnuts
1/2 teaspoon ground cinnamon
Preheat oven to 400°F.
In a large bowl, combine the oat bran, flour, muesli, 1/4 cup sugar, baking powder and salt. In another bowl, beat the eggs, applesauce, oil and milk. Stir into dry ingredients just until moistened. Fold in raisins or chopped apples.
Fill 12 muffin cups coated with cooking spray three-fourths full. Combine the walnuts, cinnamon and remaining sugar; sprinkle over batter.
Bake at 400° in center rack for 16-18 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing form pan to a wire rack. Serve warm.
TOTAL TIME: Prep: 20 min. Bake: 20 min.
YIELD: 1 dozen.
Nutrition Facts (1 muffin)
Total Fat: 6.4g
Total Carbohydrate: 19g
Dietary Fiber: 2.1g
One thought on “Applesauce Breakfast Muffins”