Apple Sauce Cereal Chip Muffins

2 medium (7" to 7-7/8" long) Banana, riper the better
1 cup Musselman's Home Style Natural Unsweetened Apple Sauce
1/4 cup (2 fl oz) Water
3/4 cup, Strawberries, frozen, unsweetened
3/4 cup Frozen cut rhubarb
1 large Egg, fresh, whole, raw
1 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

Great for on the go breakfast, after school snack, or whenever you need a treat; it tastes naughtier than it is!
To make oat flour, just put a cup of oats into a bladed mixer/blender and run it on pulse a few times.

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