A whole grain, low-sugar muffin you can enjoy for breakfast or snack and feel good about feeding the kids. Made with oat flour, apple sauce and dried cherries.
Weekends are for baking – yes even in the summer! I try not to use my oven as much during the warmer months but I love roasted veggies and healthy baked goods too much to stay away.
Everyone needs a good muffin in their life made with ingredients that are always on hand.
For me that is eggs and rolled oats so these are made with just that! I threw some dried cherries into the mix for a seasonal touch and these were ready to eat.
These are made with whole grain oats so they are rich in fiber for staying power. Apple sauce and a little bit of maple syrup were my sweeteners of choice. Just enough to sweeten them without being overpowering.
That’s what makes these a great breakfast or on-the-go snack option.
If you make these, be sure to share with me on Instagram!
- 2.5 cups oat flour
- 2 eggs
- 1 cup apple sauce
- 1/3 cup maple syrup
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 3/4 cup dried cherries
- 1/4 cup rolled oats
- 1/4 cup dried cherries
- Preheat oven 350 F.
- In a medium bowl, beat eggs and mix in maple syrup and apple sauce.
- In another bowl, mix together oat flour, baking soda, baking powder and salt.
- Add dry ingredients to wet and mix until incorporated.
- Fold in dried cherries.
- Divide batter into 8-10 muffin tins.
- Top with more dried cherries and oats
- Bake for 20 minutes.