Apple Nut Muffins
Makes 6 large muffins
Dry Ingredients
- 1 3/4 cups organic whole wheat flour
- 1/2 cup organic wheat bran
- 1 tablesppon baking powder (aluminum-free)
- 1/2 teaspoon sea salt
- 1/2 cup organic walnuts or pecans, chopped
- 1/2 cup organic raisins
- 1/2 cup organic fresh apple, diced
Liquid Ingredients
- 1 cup organic apple juice
- 3/4 cup water
- 3 tablespoons organic canola oil
- 1 1/2 teaspoons Ener-G® Egg Replacer™ (optional)
- 2 tablespoons water (optional)
Optional Toppings
- organic raw or roasted almond butter
- organic apple butter or applesauce
Preheat oven to 400°F. Lightly oil a 6-muffin tin.
Mix first 4 dry ingredients. Add walnuts, raisins and apple and stir well.
For the liquid ingredients: Combine apple juice with 3/4 cup water and 3 TB canola oil. If using Egg Replacer, warm 2 tablespoons water and throughly mix in the Egg Replacer. Add the mixed Egg Replacer to the apple juce mixture and stir well.
Combine dry and liquid ingredients stirring just enough to thoroughly blend batter. Add more bran if consistency is too thin. Scoop into muffin tin. Bake for 20 minutes. Remove from oven and allow to sit in the tin for a few minutes before removing.
Slice in half and spread with almond butter. Top with applesauce or apple butter.