Mini muffins are always a hit with kids. These moist muffins are perfect for a family breakfast on the run or to wrap and tuck into backpacks as a healthy snack.
3/4 cup (180 mL) rolled oats
1 Tbsp (15 mL) sucanat or natural cane sugar
2 Tbsp (30 mL) maple syrup
1/2 tsp (2 mL) ground cinnamon
1/2 cup (125 mL) rolled oats
1 cup (250 mL) whole wheat pastry flour
1 tsp (5 mL) baking powder
1/2 tsp (2 mL) salt
1/4 cup (60 mL) flaxseeds
1 medium Macintosh apple, diced
1/3 cup (80 mL) virgin coconut oil, melted and cooled slightly
1/3 cup (80 mL) maple syrup
1/2 cup (125 mL) unsweetened applesauce
1/2 cup (125 mL) low-fat ricotta cheese
1 large free-range egg, lightly beaten
With oven rack positioned in middle of oven, preheat oven to 350 F (180 C). Line mini-muffin tin with paper liners and set aside.
In medium bowl, stir together topping ingredients until well combined. Set aside.
In large bowl, stir together rolled oats, flour, baking powder, salt, flaxseeds, and diced apple.
In another medium bowl, whisk together melted coconut oil, maple syrup, applesauce, ricotta cheese, and egg.
Pour coconut oil mixture over oat mixture and stir with fork until just combined. Divide batter evenly among muffin cups and sprinkle some topping mixture over each muffin. Bake until golden brown and a wooden skewer inserted into the centre of a muffin comes out clean, about 20 to 25 minutes. Let muffins cool for a few minutes in their pan, then transfer to a cooling rack and cool to room temperature.
Muffins can be stored in an airtight container in the refrigerator for up to 1 week.
Yields 34 mini muffins.
Each serving contains:
76 calories; 2 g protein; 3 g total fat (2 g sat. fat, 0 g trans fat); 12 g carbohydrates; 1 g fibre; 42 mg sodium
Source: "Cheese Please," alive #347, September 2011
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