Saturday, November 25, 2017

Apple Cranberry Muffins with Granola Crumble


 The holidays always come and go so quickly. It seems like even after I plan the menu and buy all the ingredients I'm still left a pantry full of half-used flours, sugars, spices, etc. These muffins are a good way to use up some of those ingredients. They smell and taste like Christmas and would be a perfect addition to your holiday brunch! Serve these with hot cocoa, warm apple cider or hot tea.



1. Preheat oven to 375. Line 18 muffin cups with paper liners. 
2. Combine the flour, sugar, flaxseed, coconut, chia seeds, cinnamon, baking powder, baking soda and salt in a medium sized mixing bowl. 


3. In a separate large mixing bowl, whisk together the eggs, coconut oil, pumpkin, almond milk and vanilla. Add the dry ingredients to the wet ingredients and stir until just combined. 



4. Fold in the diced apple and dried cranberries. Scoop the batter evenly into the prepared muffin cups. Sprinkle the tops with granola and bake for 20 minutes. 





5. Cool the muffins completely on a wire rack, then store in an airtight container for up to 4 days.



Apple Cranberry Muffins with Granola Crumble
Makes 18 muffins

All you need:
1 cup whole wheat flour
1 cup all-purpose flour 
1 cup coconut sugar (or regular sugar)
1/4 cup ground flaxseed
1/4 cup shredded unsweetened coconut
2 teaspoons chia seeds
1 teaspoon ground cinnamon
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt 
3 eggs
1/2 cup coconut oil, melted
1 cup pumpkin puree
1/2 cup unsweetened almond milk 
2 teaspoons pure vanilla extract 
1 sweet apple, cored and diced
1/2 cup reduced sugar dried cranberries 
1 cup vanilla almond granola 

All you do:
1. Preheat oven to 375. Line 18 muffin cups with paper liners. 
2. Combine the flour, sugar, flaxseed, coconut, chia seeds, cinnamon, baking powder, baking soda and salt in a medium sized mixing bowl. 
3. In a separate large mixing bowl, whisk together the eggs, coconut oil, pumpkin, almond milk and vanilla. Add the dry ingredients to the wet ingredients and stir until just combined. 
4. Fold in the diced apple and dried cranberries. Scoop the batter evenly into the prepared muffin cups. Sprinkle the tops with granola and bake for 20 minutes. 
5. Cool the muffins completely on a wire rack, then store in an airtight container for up to 4 days.
 

1 comment:

  1. the Ground Bison Tacos with Red Cabbage Slaw and Creamy Salsa looks so nutritious I love the fact that its simple to prepare too this goes up my to do list for thanksgiving

    ReplyDelete