Apple Pear Muffins

These high protein apple pear muffins are gluten and dairy free.  They can also be made vegan.

Ingredients

Topping

·         1 cup rolled oats (Bob’s Red Mill brand for gluten free oats)

·         1 tbsp honey or sucanat or coconut sugar

·         2 tbsp 100% pure maple syrup

·         ½ to 1 tsp cinnamon

Batter

·         ¾ cup rolled oats

·         1 cup oat flour or brown rice flour

·         1 tsp baking powder (Bob’s Red Mill brand is aluminum free)

·         ¼ tsp sea salt

·         ¼ cup ground flax seeds

·         1 medium apple diced

·         1 medium pear diced

·         1/3 cup melted coconut oil

·         1/3 cup 100% pure maple syrup

·         ½ cup unsweetened apple sauce

·         ½ cup silken organic tofu mashed

·         ½ tsp cinnamon

·         1 large free range egg lightly beaten (for egg free use 1 tbsp ground chia in 3 tbsp of water let sit for 2-3 minutes)

Preheat oven 350F and line about 15 muffin pans with muffin liners (preferably parchment that are unbleached).  Stir topping together and sit aside.  In large bowl stir rolled oats, flour, baking powder, salt, flaxseeds, diced apple and diced pear.  In another medium sized bowl stir melted coconut oil, maple syrup, apple sauce, silken tofu and egg or chia mixture.  Pour medium sized bowl mixture over oat mixture (not topping) and stir until just combined.  Fill muffin cups with batter approximately ¾ full.  Sprinkle muffins evenly with topping.  Bake 20-25 minutes until browned and tooth pick comes out clean.  Cool muffins in their pan.