I remember the days when we would drive all the way down to Buffalo to grab a box of hostess mini muffins at Wegmans. It was the concept of mini that was so enticing and the fact that you could only get them in the USA. They also tasted pretty good and you could pop at least five of them and not feel guilty, because they were small right? Well of course the processed ingredients in these boxed muffins didn’t matter at that point in my life. But now they do, and many moons later, I still love muffins and especially mini ones. I have my own mini muffins tray – so I can now put dollops of delicious, wholesome and healthy batter in and make batches of goodness whenever I feel the urge. Actually, these past couple of weeks seem to be all about muffins and snacks. I can stop making them! Maybe because it just that time of year that we want a little more sweetness and more things to munch on. Or maybe I am just making up excuses. Because the truth is they are so much fun to make!
Muffins are especially interesting as I always like to come up with new combination’s! One of my favourite muffins back in the day, and still to this day are apple cinnamon. There is something about just a bit size muffin that is so much fun – and they honestly taste better. That’s because so much stuff is packed into such a small space. Especially these ones, which are bursting with apples, cinnamon and currents in every bite. The other best part about mini’s, other than them being super cute, you can pack them up and take them with you on the go! They also make a great snack! They also taste especially delicious with almond or sunflower seed butter.
MINI APPLE CINNAMON MUFFINS
What’s in it?
1 cup spelt, kamut or oat flour
½ cup oats
1 tsp baking powder
½ tsp baking soda
¼ tsp cinnamon
¼ tsp sea salt
¼ cup oil (coconut or grapeseed)
¼ cup maple syrup
1/3 cup apple sauce
1 apple, seeded and cut into small cubes (you can even leave the skin on!)
½ cup rice milk
½ raisins or currents
****Trade in the apples for bananas and raisins or currents for chocolate chips or blueberries and make a different variety!
How it’s made!
Preheat oven to 350F
- Measure and combine dry ingredients, flour, oats, baking powder, baking soda cinnamon and sea salt
- Mix wet ingredients, oil, maple syrup, apple sauce, apples and rice milk.
- Pour wet ingredients into the dry ingredients and mix well, making sure there are no lumps. Stir in raisins.
- Spread mixture evenly among 24 mini muffin holes in the tray.
- Bake for 12 minutes.
- Remove from oven, let sit for a few minutes and remove and cool muffins on cooling rack or tray.
To make 8- 12 full size muffins – bake for 20-24 minutes!
