Bev's Recipe Collection

Moist, dairy-free, oatmeal raisin muffins topped with cinnamon sugar and finely chopped walnuts.

Ingredients:

• 1 cup quick cooking oats (or a heaping cup of rolled oats chopped a bit in a food processor)
• 3/4 cup whole wheat flour (could try almond flour)
• 1/4 cup ground flaxseed
• 1 Tbs baking powder
• 1/2 tsp salt
• 1/2 cup coconut oil
• 1/2 cup almond milk
• 1/4 cup sucanat (or brown sugar)
• 1/4 cup honey
• 1/2 cup applesauce
• 1/2 cup raisins
• 1/4 cup finely chopped walnuts
• 2 Tbs sucanat (or brown sugar)
• 1 tsp cinnamon

Directions:

1. Stir together the oats, flour, flaxseed, baking powder, and salt.
2. In a saucepan melt the coconut oil, add the almond milk, 1/4 cup sucanat, and honey; stir until combined. (The mixture should be warm to the touch but not hot.)
3. In a separate bowl combine the coconut oil mixture and applesauce.
4. Mix in the flour mixture; stir in the raisins.
5. Line a 12 cup muffin tin with paper liners. Pour the batter evenly into the cups.
6. Combine the chopped walnuts, 2 Tbs sucanat, and cinnamon in a small bowl.
7. Sprinkle over the tops of muffins. Press the topping gently into the muffins.
8. Bake at 375 for 20 minutes or until a toothpick inserted in the center of a muffin comes out clean.

From Blog of Joy