From ARROWHEAD MILLS

Bring the flavor of fall to your Thanksgiving table with a combination of apple-inspired ingredients.

INGREDIENTS

FOR THE MUFFINS

2 1/4 cups ARROWHEAD MILLS Flour

1/4 cup cornstarch

3/4 teaspoon baking soda

1/4 teaspoon baking powder

1/2 teaspoon iodized sea salt

1 tablespoon organic flaxseed, ground

1/2 cup white sugar

1/2 cup organic brown sugar

1/4 cup organic no-stir creamy peanut butter

1/2 dairy-free margarine, softened

1 6-ounce jar organic apple cinnamon oatmeal baby food

1 teaspoon vanilla

1 cup low fat soy milk

1 tablespoon organic apple cider vinegar

1 large Granny Smith Apple, peeled and chopped

FOR THE COCONUT CINNAMON CRUMBLE

1 cup ARROWHEAD MILLS flour

1 cup ARROWHEAD MILLS Steel Cut Oats

1 cup organic brown sugar

1 teaspoon cinnamon

1/4 teaspoon salt

6 tablespoons organic coconut oil

DIRECTIONS FOR THE MUFFINS

1.Preheat oven to 350 degrees. Prepare muffin pans by lining them with paper liners or spray with vegetable spray.

2.In a food processor, combine the flour and cornstarch and pulse several seconds until the ingredients are well-combined. Add baking soda, baking powder, sea salt, and ground flax seed. Pulse again until ingredients are combined. Set aside.

3.In a medium bowl, combine the sugars, peanut butter, and margarine. Use a mixer on MEDIUM-HIGH speed until light and fluffy. Add the Apple Cinnamon Oatmeal baby food, vanilla, soy milk, and apple cider vinegar and mix again until ingredients are well-combined.

4.Pour the flour mixture into the wet ingredients, add the chopped apples, and stir until just combined.

5.Fill each muffin paper (or prepared muffin pans) with batter until approximately 3/4 full. Generously sprinkle each muffin with prepared Coconut Cinnamon Crumble.

6.Bake for 20 – 25 minutes. You can test to see if the muffins are done by inserting a toothpick into the center of one of the muffins. If it comes out clean, the muffins are done.

7.Set aside to cool for about 10 minutes before removing the muffins from the pan. Store in an airtight container.

DIRECTIONS FOR THE COCONUT CINNAMON CRUMBLE

1.Place the flour and oatmeal in a food processor and pulse until the oatmeal is coarsely ground.

2.Add the brown sugar, cinnamon, and salt and pulse again for several seconds.

3.Add the coconut oil and pulse again until the ingredients are well incorporated. Set aside.

Find this recipe and more holiday treats at arrowheadmills.com