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Cinnamon Maple Mini Muffins

Baking is hands-down my favorite method of cooking.  Baking is typically known as a precise method whereas cooking allows for more experimentation.  Well, due to a gracious family (and neighbors) willing to eat virtually any baked good, baking has become a fun area of experimentation for me.  Some recipes are more successful than others, but they are all fun 🙂  This week I desperately wanted some mini muffins around for snacks, but we were short on some “highlight” ingredients – you know, blueberries for blueberry muffins, pumpkin for pumpkin muffins, etc.  So I stumbled on this recipe for Cinnamon Maple Muffins.  Yum. I had the whole wheat flour and all purpose flour on hand.  We always have maple syrup for our granola and the other ingredients are pretty standard.  My modifications came today.  I had some coconut flour and oat flour on hand, so we mixed it up.  Still moist, light and delicious!  I really think you could play with that 3/4 cup of flour – I’d like to try different ones to get different textures.  If you want to eliminate all oils, swap out the 1/4 cup of coconut oil for 1/4 cup applesauce.  A perfect snack.  Enjoy.Image Image Image

MAPLE CINNAMON MUFFINS

  • 1 C whole wheat flour
  • 1/2 C coconut flour
  • 1/4 c oat flour
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1¼ tsp cinnamon
  • ½ tsp nutmeg
  • ¼ tsp salt
  • ½ C milk
  • 1/2 C unsweetened applesauce
  • 1/4 c coconut oil*
  • 1 egg
  • 1 tsp vanilla extract
  • ⅓ C maple syrup
     
Instructions
  1. Preheat oven to 350. Line mini muffin tin with liners or spray with non-stick cooking spray.
  2. In a large bowl, whisk together flours, baking soda, baking powder, cinnamon, nutmeg, and salt.
  3. In a small bowl, stir together milk, applesauce, coconut oil, egg, vanilla, and maple syrup until combined. Add wet ingredients to dry ingredients and stir until just combined.
  4. Divide batter between 33 muffin cups. I think my cookie scoop is the perfect amount for a mini muffin tin.  Bake for 11-13 minutes or until toothpick inserted in center comes out clean.
  5. Remove to a wire rack to cool.
  6. Store in an airtight container.

**If you are using coconut oil, make sure it is melted and your ingredients are room temperature (ie. don’t put melted coconut oil into cold milk or it will coagulate).

For a printable version click here: Maple Cinnamon Muffins

 

 
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Posted by on November 7, 2013 in Muffins

 

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