Apple Sauce Cereal Chip Muffins
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 24
Ingredients
2 medium (7" to 7-7/8" long) Banana, riper the better1 cup Musselman's Home Style Natural Unsweetened Apple Sauce 1/4 cup (2 fl oz) Water3/4 cup, Strawberries, frozen, unsweetened 3/4 cup Frozen cut rhubarb1 large Egg, fresh, whole, raw1 tbsp "LouAna" Pure Coconut Oil 4 tbsp Coconut Flour - Bob's Red Mill (optional can use regular flour)1 cup Flour, whole grain 1 cup Oat flour (1 cup quick oats rough blended into a powder)1 tsp Baking Powder 1 tsp Salt 2 tbsp Buttermilk Blend, dry powder (by SLIMKATIE) 2 cup Kellogg's Raisin Bran Crunch cereal 12 tbsp Chocolate, Nestle Real Semi-Sweet Chocolate Chips 12 tbsp Reese's Peanut Butter Chips
Preheat oven to 375 F. Spray or Line and spray muffin tins with your choice of oil/non-stick spray
Mash bananas in a large bowl until smooth, add apple sauce and water and mix well. dice frozen strawberries and rhubarb into 1/4" bits and stir into the fruit mixture. Add 1 egg and 1 tbs coconut oil (liquid at room temp) and blend all ingredients well. Add cereal and stir until all cereal is moistened and set aside.
In a smaller bowl mix flours, baking powder, buttermilk powder and salt. Gradually add flour mixture to the fruit and cereal, turning until just blended. (too much mixing will result in flatter muffins)
Spoon into muffin cups, about 3/4 full each, and bake for 18-22 minutes or until golden and springy. Remove and cool at least 15 minutes.
You can add a sprinkle of brown sugar/cinnamon to the tops before baking for a crumbly topping.
Serving Size: Makes 24 Muffins
Mash bananas in a large bowl until smooth, add apple sauce and water and mix well. dice frozen strawberries and rhubarb into 1/4" bits and stir into the fruit mixture. Add 1 egg and 1 tbs coconut oil (liquid at room temp) and blend all ingredients well. Add cereal and stir until all cereal is moistened and set aside.
In a smaller bowl mix flours, baking powder, buttermilk powder and salt. Gradually add flour mixture to the fruit and cereal, turning until just blended. (too much mixing will result in flatter muffins)
Spoon into muffin cups, about 3/4 full each, and bake for 18-22 minutes or until golden and springy. Remove and cool at least 15 minutes.
You can add a sprinkle of brown sugar/cinnamon to the tops before baking for a crumbly topping.
Serving Size: Makes 24 Muffins
Nutritional Info Amount Per Serving
- Calories: 151.0
- Total Fat: 5.7 g
- Cholesterol: 7.8 mg
- Sodium: 169.4 mg
- Total Carbs: 23.2 g
- Dietary Fiber: 2.8 g
- Protein: 3.7 g
Member Reviews