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Good Morning Moist Muffins!

You are here: Home / Current Blog Post / Good Morning Moist Muffins!

February 19, 2016 By //  by Caroline Moassessi 2 Comments

Gratefulfoodie dairy free egg free good morning muffins
These muffins are so moist the tops have markings from when I stacked them in my cake holder! The secret: bananas and finely diced green apple. This one bowl recipe is a favorite since, well, I only use one bowl, one spoon and a muffin pan. I’m all about easy clean up. The trick is to mix dry ingredients first, push the dry mix to the sides of the bowl, thus creating a hole in the center and then add the wet ingredients to the center.
I wait until my bananas are brown, which grosses out my children and signals banana sweetness awaits me! This recipe is super fast and to create an even moister muffin, use coconut oil instead of vegetable oil.

Good Morning Moist Muffin
Recipe Type: Snack or Breakfast
Author: Caroline Moassessi
Prep time: 15 mins
Cook time: 18 mins
Total time: 33 mins
Serves: 18
One magic takes place here! Naturally nut-dairy-egg and soy free these moist muffins feature finely diced Apple and pomegranate flavored Craisins
Ingredients
  • 2 cups flour
  • 2 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 tablespoon orange juice
  • 5 tablespoons applesauce
  • 3/4 cup honey (a light honey is best, such as orange blossom, but dark honey adds depth)
  • 1/2 cup vegetable oil (substitute coconut oil for a super moist muffin)
  • 2 ripe bananas-mashed
  • 1 finely chopped and peeled crisp green apple
  • 4 tablespoons pomegranate flavored Craisins, currents or dried cherries
Instructions
  1. Preheat oven to 350 degrees.
  2. Line muffin pan with cupcake cups. You can also lightly grease pan with a spray oil.
  3. Mix flour, baking powder, baking soda and salt in large bowl.
  4. Create a well in the middle of the dry mixture.
  5. Poor into the well the oil, honey, applesauce and orange juice and mix thoroughly.
  6. Add in apple, mashed banana and Craisins.
  7. Fill cupcake cups or greased muffins 2/3 full with batter.
  8. Bake 15-18 minutes or until inserted toothpick comes out clean without batter sticking to it.
3.5.3208

Happy #SavvyBaking (food allergy savvy that is)!

Filed Under: Current Blog Post, Holidays, Schools, Snacks Tagged With: allergy friendly, dairy free, egg free, muffins, nut free, Vegan

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Reader Interactions

Comments

  1. Nutrimom

    February 19, 2016 at 8:55 am

    I agree & do the same thing- wait until they are horribly brown but perfect!

    Reply
    • Caroline

      February 19, 2016 at 9:01 am

      Tracy, I used my 3 tablespoon scoop. Just saying.

      Reply

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