Dried Fruit & Granola Muffins
These muffins are bursting with healthy cinnamon raision granola and assorted dried fruit. They are virtually fat-free, using applesauce instead of oil or butter. They become much more decadent once you drizzle on the honey-yogurt glaze.
Submitted by: Ksenia Prints
- 1.5 cups (187 grams) whole wheat flour
- ½ cup (62 grams) all-purpose flour
- 1 tsp baking powder
- ½ cup (100 gram) brown sugar
- 2 tsps ground cinnamon
- 1 cup (250 grams) almond milk
- 2 large eggs
- ¾ cup (125 grams) apple sauce
- ½ cup dried fruits and nuts of your choice
- ½ cup of naturSource® Cinnamon Raisin granola, plus more for sprinkling on top of glaze (if using)
- ¼ cup of Earth Balance (or butter)
- ⅛ cup of honey
- ⅛ cup of yogurt
- 1-1.5 cups of powdered sugar
- Preheat an oven to 350F.
- In a medium-sized bowl, mix the dry ingredients. In a large bowl, mix the wet ingredients. Add the dry ingredients to the wet and mix together. Mix the Cinnamon Raisin granola and dry fruit mixture together and add to the wet mixture. Stir just enough to combine all ingredients together.
- Oil muffin tin and bake muffins for 30 minutes or until a knife inserted in the middle comes out dry. Serve with a pat of butter or coconut oil.
- Optional: if making honey-yogurt glaze, cream together ¼ cup of Earth Balance with ⅛ cup of honey and ⅛ cup of yogurt. Gradually whisk in 1-1.5 cups of powdered sugar, until glaze stiffens and peaks are formed. Top each muffins with honey-yogurt glaze and more granola.
After finding that a career in journalism and political writing just wasn’t filling her up, Ksenia Prints decided to sink her teeth into cooking, baking, and food writing. She blogs, photographs and creates all content over at http://immigrantstable.com, where she details her allergy-conscious attempts to recreate and adapt her family’s migrant kitchen.