Makes 12 muffins.
Ingredients:
1-1/2 cups of whole wheat flour
1 cup of rolled oats
1 tsp of baking soda
1 tsp of baking soda
1/2 tsp of cinnamon
1/2 tsp of salt
1-1/3 cups of water
1 cup of unsweetened apple sauce
1 tbsp of olive oil
1/2 cup of honey
1 tsp of lemon zest
1 tbsp of lemon juice
2 heaping cups of raspberries
Preheat the oven to 375F. Combine all the ingredients except the raspberries in a large bowl and stir until combined. Gently fold in the raspberries.
Divide mixture evenly (I used 1/3 of a cup of batter per muffin) in a greased muffin tin.
Bake for 25 to 30 minutes, until slightly golden on top and a tooth pick comes out clean. Let cool for 10 minutes before removing from tin.
TIP: If you like your muffins sweet, toss the raspberries in 1/4 cup to 1/2 cup of sugar before adding. I did not do this, but to each their own :)
Lemon-Raspberry Deliciousness... Yum!!
