¾ cup Greek yogurt (for dairy free, we've used coconut yogurt and it came out great)
½cuppure maple syrup or honey
⅓ cup liquid coconut oil
2 tsp vanilla extract
Maple sugar, for sprinkling
Mini Whole Wheat French Toasts
A handful of whole wheat mini toasts, crumbled (we get ours from Whole Foods)
1tbsppure maple syrup
Maple cream for spreading
Manuka honey for drizzlingWe use Wedderspoon Manuka Honey because manuka honey has so many beneficial holistic properties. On their website www.wedderspoon.com, use code LIVLAUGHCOOK for 10% off any of their honey products!
Preheat oven to 400F and line a muffin tin with silicone muffin liners
In a small bowl, pour in your crumbled whole wheat mini toasts. Soak in maple syrup and cinnamon while preparing the rest of the muffin.
In a large bowl, combine the flours, oats, cinnamon, baking soda, and salt.
In a small bowl, mix together the apples, yogurt, apple sauce, maple syrup, coconut oil, eggs, and vanilla extract.
Pour the wet ingredients into the dry, as well as your mini whole wheat toasts, and mix together until just combined (over-mixing will result in a drier muffin). Sprinkle the tops with some maple sugar.
Pour into tins and bake for 23 minutes until center is cooked through.
Once cooled, top with maple cream and drizzle with honey.