Whole Wheat CinnaMuffins

Wholesome goodness scented with cinnamon -- perfect for lazy mornings or just a snack at work. Buy the whole wheat flour pre-ground or pop 1 1/4 cups wheat berries in your Vitamix and grind them fresh. The muffins are topped with a cinnamon sugar of your choice. You can use regular sugar, turbinado sugar, brown sugar, or date sugar. Every choice works well in this recipe.

Dry Ingredients:

2 c. whole wheat flour

2 t. cinnamon

2 t. baking powder

1/2 t. baking soda

1/4 t. salt

Wet Ingredients:

3/4 c. agave or maple syrup

1/2 c. applesauce

1/2 c. plant milk

2 t. vanilla

Final Ingredient:

1/3 c. raisins or currants

Cinnamon Sugar Topping:

1/4 c. sugar of choice: white, brown, turbinado, date

1/2 t. cinnamon

1/8 t. salt

Preheat oven to 350 degrees Fahrenheit.

Stir dry ingredients together in a large bowl. Add wet ingredients and stir until just combined. Gently stir in raisins or currants. Use muffin liners or spray the cups of your muffin pan with cooking spray. Fill the cups 1/2-3/4 full.

In a small bowl, mix topping ingredients together with your fingers. Sprinkle on top of the muffins. Place in oven and bake until a toothpick inserted in the center of a muffin comes out clean, about 20-30 minutes (depending on muffin size).

Eat them right away or let cool, then store in the refrigerator for up to a week.

NOTES:

*1/2 cup applesauce is equal to one individual applesauce cup that are sold in six-packs for school lunches at the grocery store

*Add a tablespoon of shredded coconut to the topping for variety