These muffins are whole grain, gluten-free and completely delicious. the batter is madi in a blender, so there is very little clean up. They are great for breakfast, snack or a little treat. There is no guilt involved.
- 2 c oat flour
- 1 1/4 c almond yogurt (I used the Kite Hill Vanilla)
- 1/2 c Date Paste
- 1/2 c applesauce, unsweetened
- 1 1/2 tso baking powder
- 1 tsp vanilla extract
- 1 tsp Baking Spice Blend
- 1/2 tsp baking soda
- 1/4 tsp Himalayan salt
Preheat oven to 400 degrees.
Add all of the ingredients into a high-speed blender. Blend until smooth and creamy. Scrape sides as needed.
- 2/3 c (1 medium apple – I like honey crisp, Fuji and Gala)finely chopped
Stir the apple into the batter. Pour the batter into muffin wells. Bake for about 18 minutes.
Cool the muffins in the muffin tin for about 5 minutes, Then transfer the muffins to a cooling rack to completely cool.
Serve. Eat. Enjoy.