3 cups whole wheat flour
1 Cup whole grain unbleached white flour
4 tsp. baking soda
3 tsp baking powder
2 tsp. cinnamon *plus some in the applesauce... we really like cinnamon:)
4 egg whites
1 cup agave nectar. We used the amber and it seemed to give it a richer flavor, almost but not quite as strong as molasses. I would use less next time just because it seemed almost too sweet.
4 tbsp. coconut oil (an oil I buy in 55# and use for nearly everything oil)
1/2 cup milk (non-fat) or almond milk, or coconut milk (we avoid most soy products)
2 small apples shredded, boiled in a tiny bit of water until soft
5 ripe bananas (I always use an extra banana, its a quirk)
Crunchy Topping: *Grind in a blender or food processor
When the muffin batter was in the mini muffin tin, I sprinkled the 'crunchy' stuff and they turned out wonderfully!
I bakeed them at 400, since that's what the oven was already on for the pizzas and the mini muffins turned out perfectly.
|The finished product (and they were a HUGE hit!)|
|Coconut Oil ~ we prefer coconut oil to EVOO because we don't care for the strong taste... we use it in place of most recipes calling for oil as well as for sauteeing veggies & meats. I melted it before measuring, since it is solid at room temperature, I tend to mess up my recipes when I don't melt it first.|
|My mini blender (I've had several brands and styles of these, and I love them all! I highly recommend it. I also LOVE the Hamilton Beach blender that we have that has the option of one HUGE blender *using two separate blender bases or you can use the mini blenders separately... LOVE IT~|
|Boiling apples & cinnamon right quick. My new handheld shredder has come in very handy several times already!|