Lemon Raspberry Muffins

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. 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.

carrot-apple mini muffins

This recipe is one that I have changed and changed again to get it the way that I like, so I am sure  you can make it flexible to your liking as well. I love making these as mini-muffins... the kids do better with that size. I also love to double and triple the batch because they freeze really well... 

I hope you enjoy this recipe!

Ingredients:

3 C whole wheat flour

3/4 C oat flour

3/4 C sugar or sugar substitue

3 tsp cinnamon

1 1/2 tsp baking powder

1 1/2 tsp baking soda

3/4 C finely grated carrots

1 1/2 C applesauce (I usually just blend up raw apples)

3 eggs

3/4 C milk or milk substitute 

3/4 C coconut oil

3 tsp vanilla

3 TB milled flaxseed (soaked in 9 TB water)

Directions: mix dry ingredients, then wet and combine... bake @ 350 degrees for 10 min (for mini-muffins)