It has been a ridiculously long time since our last blog post! We’ve had a busy few years. But alas we are back and our first Daring Baker’s Challenge of 2014 will be up later this week. In the mean time, I came across a few recipes I had pinned on pinterest involving healthy raspberry muffins. This recipe is a combination of a few different ones, and while I think they are delicious, next time I think I would try them with almonds instead of walnuts!
1 1/3 cups flour
3/4 cups rolled oats
1 teaspoon baking powder
1/2 teaspoon baking soda
3/4 teaspoon cinnamon
1/4 teaspoon salt
1 cup unsweetened applesauce
1 teaspoon olive oil
1/4 cup brown sugar
1 egg, slightly beaten
1/2 cup milk
1 1/4 cup raspberries (I probably used closer to 1 1/2 cups…maybe more!)
1/2 cup chopped walnuts
INGREDIENTS FOR TOPPING
3 tablespoons oats
1/4 cup chopped walnuts
1 tablespoons flour
1 tablespoon butter, melted
1 tablespoon of flax (optional…I didn’t have flax so I left this part out!)
1/4 teaspoon cinnamon
STEP 1) Preheat oven to 375* F, line 12-cup muffin tin with liners and coat the inside of them with cooking spray
NOTE: Do not forget to spray the muffin liners…there is no oil or butter in these muffins so they will stick to the liners if you do not spray them!!!
STEP 2) In a large bowl combine flour, oats, baking powder, baking soda, cinnamon and salt.
STEP 3) In a medium bowl combine applesauce, oil, brown sugar, egg, and milk.
STEP 4) Add flour mixture and stir until just combined. Do not over mix!
STEP 5) Gently fold in walnuts and raspberries.
STEP 6) Divide batter into muffin tin (I had enough batter for about 16 muffins)
STEP 7) In small bowl combine oats, flour, melted butter, cinnamon and flax
STEP 8) Sprinkle 1 heaping teaspoon over each muffin.
STEP 9) Bake muffins for 15-20 minutes or until toothpick inserted into center comes out clean .