Cinnamon Muffins + Cooking with Kids Part II

There’s nothing like the smell of warm muffins and cinnamon on a crisp fall morning.  I wrote a previous post on cooking with kids and baking is the perfect weekend activity when it starts to get cold outside. These cinnamon muffins are made with whole wheat flour and are low fat and vegan so they’re healthy but also a delicious sweet reward on a weekend morning. You can toss them in cinnamon sugar while they’re still warm and they become almost like fluffy, sweet donut holes. As you can see, the hardest part is waiting patiently for them to come out of the oven…


1 1/2 cups whole wheat flour
1/2 cup white flour
1/3 cup brown sugar
1 teaspoon cinnamon
1 tablespoon baking powder
1/3 cup agave
1 teaspoon vanilla
1 tablespoon flax seeds, plus 3 tablespoons water (combine and allow to set until gel like consistency)
3/4 cup almond milk
1 snack pack container of applesauce
1/4 cup canola oil


Combine dry ingredients in a large bowl and stir to combine. Combine wet ingredients in a small bowl and stir combine. Add the wet ingredients to the dry. Pour into greased muffin tin and bake at 400 for 18-20 minutes or until a toothpick comes out clean.


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