1 1/2 cup whole-wheat flour or 2 cups wonder flour
1 cup rolled oats
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon cinnamon
1/2 teaspoon salt
1 1/3 cup water
1 cup unsweetened applesauce
1 tablespoon canola oil
1/2 cup honey
1 teaspoon lemon zest
1 tablespoon fresh squeezed lemon juice
2 cups fresh raspberries
1 cup rolled oats
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon cinnamon
1/2 teaspoon salt
1 1/3 cup water
1 cup unsweetened applesauce
1 tablespoon canola oil
1/2 cup honey
1 teaspoon lemon zest
1 tablespoon fresh squeezed lemon juice
2 cups fresh raspberries
1. Preheat oven to 375 F.
2. Combine all the ingredients except raspberries in a large bowl and stir just until combined. Gently fold in the raspberries.
3. Divide mixture evenly in a greased standard muffin tin. (I like to use an ice cream scoop for uniform, mess-free muffins.)
4. Bake for 25-30 minutes, until slightly golden on top. Let cool 10 minutes before removing from tin.
