Agave syrup is the new sweetener in town. It tastes like a milder version of honey and has a lower glycemic index than refined sugar, which is helpful for those who are watching their weight. (If you can't easily find agave syrup, use honey instead.) This high-fibre muffin is also dairy-free.
1 1/2 cups whole wheat pastry flour
1 cup oat bran
1 tsp baking soda
1 tsp baking powder
1 tsp ground cinnamon
3/4 tsp salt
1/4 cup canola oil
2/3 cup unsweetened applesauce
2/3 cup agave syrup, or honey
1/2 cup toasted, chopped pecans, (optional)
1/2 cups fresh or frozen raspberries
Preheat oven to 375°F (190°C).
In a medium bowl, whisk together flour, oat bran, baking soda, baking powder, cinnamon and salt.
In a large bowl, beat egg and oil. Whisk in applesauce and agave syrup.
Add dry ingredients to wet in thirds, combining until just mixed. Add nuts, if you're using them, then gently fold in raspberries.
Line muffin-pan compartments with paper cups, or oil lightly, and spoon in batter. Bake for 20 minutes or until golden brown and tester comes out clean. Cool on rack.
In 1 muffin: 198 calories, 4.4 g protein, 5.9 g fat, 35.5 g carbohydrates, 3.8 g dietary fibre
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