Raspberry Strawberry Muffins
Freeze any leftover muffins and reheat when needed.
INGREDIENTS | YIELDS 12 muffins
- 2 cups white whole-wheat flour
- 1½ teaspoons baking powder, divided
- ½ teaspoon salt
- ½ cup applesauce
- ½ cup flaxseed meal
- ¼ cup canola oil
- ½ teaspoon vanilla
- ¾ cup maple syrup
- ¼ cup plain yogurt (dairy or soy)
- ¼ cup milk (dairy or soy)
- ¾ cup raspberries
- ¾ cup chopped strawberries
Preheat oven to 350°F.
In a medium bowl, combine flour, 1 teaspoon baking powder, and salt.
In a large bowl, combine applesauce with ½ teaspoon baking powder.
Add flaxseed meal, oil, vanilla, syrup, yogurt, and milk to the applesauce mixture. Combine well.
Slowly add dry ingredients to wet. Add raspberries and strawberries.
Spoon batter into lightly oiled muffin pan.
Bake 25–30 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Taking It on the Road
Cereal mixes, muffins, fruit-sweetened cookies, and dehydrated fruit are all great snacks to throw in baby's diaper bag for a nutritious snack. Children need to eat throughout the day and having a wholesome option on hand can contribute to a fun outing.
