Get ready for a taste explosion in your mouth! What are you doing? I said GET READY.
This is yet another semi-healthy and very easy to make snack you could have alongside your breakfast, or in the middle of the afternoon for a pick-me-up. You could probably even have one in the middle of the night, although I wouldn't advise it, as you may lose further sleep over how delicious it is, and whether or not you should have a second one. The recipe, from Running With Spoons, is below:
Ingredients
3/4 cup whole wheat flour
1 1/4 cup quick-cooking oats
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 tsp. ground cinnamon
1 large egg
1 cup unsweetened applesauce
1/2 cup unsweetened vanilla almond milk (or regular milk)
1/2 cup brown sugar
2 Tbsp. coconut oil, melted (or canola/vegetable oil)
1 tsp. vanilla extract
1/2 cup raisins
For the topping
2 Tbsp. quick-cooking oats
2 Tbsp. sliced/slivered almonds
1 Tbsp. brown sugar
1 Tbsp. coconut oil, melted (or butter)
Instructions
1. Preheat oven to 400°F. Lightly oil a muffin tray, or line it with 12 paper/silicone muffin liners.
2. Prepare topping: In a small bowl, combine oats, almonds, and brown sugar. Add melted coconut oil and mix until well combined. Set aside.
3. In a large mixing bowl, combine flour, oats, baking powder, baking soda, salt, and cinnamon. Set aside. Beat egg in a medium mixing bowl. Whisk in applesauce, almond milk, brown sugar, coconut oil, and vanilla. Add wet ingredients to dry ingredients, mixing lightly until just combined. Fold in raisins.
4. Divide batter evenly among the 12 muffin cups. Using your fingers, sprinkle topping onto each muffin.
5. Bake muffins for 18-20 minutes, or until top is firm to the touch and toothpick inserted into the centre comes out clean. Allow muffins to cool in pan for ~10 minutes before transferring to a wire rack to cool completely.
