Products We Used
Ingredients
1 cup whole wheat pastry flour
¼ cup all purpose white flour
¾ cup sprouted oats
½ tsp baking soda
½ tsp salt
1 tsp cinnamon
½ tsp nutmeg
⅓ cup liquid coconut oil
12 pitted dates with 1/2 cup boiling waterAnother option is to use ¼ cup pure maple syrup or 1/3 cup pure date syrup
2 organic eggs
¾ cup yogurt (for dairy free, we've used coconut yogurt and it came out great)
⅓ cup unsweetened applesauce
2 tsp vanilla extract
1 cup apple, chopped and sprinkled with whole wheat flour (so they won't sink to the bottom of the muffin)
1
Preheat oven to 400F and line a muffin tin with silicone muffin liners.
2
If using the whole dates instead of maple syrup/date syrup: Combine boiling water and dates in a blender and puree until smooth
3
In a large bowl, combine the flours, oats, baking soda, salt, cinnamon, and nutmeg.
4
In a small bowl, mix together the coconut oil, maple/date syrup, eggs, yogurt, apple sauce, and vanilla extract.
5
Pour the wet ingredients into the dry, and whisk together.
6
Add in the flour-dusted apples and combine with the batter.
7
Pour into tins and bake for 18 minutes until center is cooked through.
CategoryBaby Led Weaning, Breakfast, Child-Friendly, Dairy-free/Soy-free, Desserts, Muffins, Snacks, Vegetarian
Ingredients
Products We Used
Ingredients
1 cup whole wheat pastry flour
¼ cup all purpose white flour
¾ cup sprouted oats
½ tsp baking soda
½ tsp salt
1 tsp cinnamon
½ tsp nutmeg
⅓ cup liquid coconut oil
12 pitted dates with 1/2 cup boiling waterAnother option is to use ¼ cup pure maple syrup or 1/3 cup pure date syrup
2 organic eggs
¾ cup yogurt (for dairy free, we've used coconut yogurt and it came out great)
⅓ cup unsweetened applesauce
2 tsp vanilla extract
1 cup apple, chopped and sprinkled with whole wheat flour (so they won't sink to the bottom of the muffin)