This morning, my son was so excited that it was his turn to bring snack to his pre-school class that I wanted to make something special. With his help, I put this recipe together quickly. These tasty little muffins were ready in no time thanks to a little help from Hodgeson Mill.

Vegan Apple Cinnamon-Flax Crunch Mini Muffins

Preheat oven to 425 degrees

Dry Ingredients

1 Cup  Hodgeson Mill Whole Wheat Buttermilk Pancake mix
2 Tbsp almond meal
1 Tbsp milled flax seed
1/4 Cup brown sugar
1/2 tsp baking powder
1/4 tsp baking soda
1 tsp cinnamon
3 tsp turbinado sugar
1/2 very ripe pear, minced

Wet Ingredients

4 oz. container organic apple cinnamon yogurt (I used the one for toddlers with fruit and cereal on bottom)
1 Tbsp flax oil
1/2 tsp vanilla
2-3 tsp cool water
3/4 Cup (or enough to make a moist batter) soymilk

Topping

1/2 tsp cinnamon
1 1/2 tsp turbinado sugar
2 Tbsp Brown Sugar
1 -1 /2 Tbsp Milled Flax Seed

Grease or line mini muffin pan cups. Mix dry ingredients thoroughly with wisk. Combine wet ingredients and add to dry. Stir until just combined but don’t over-mix. Place one teaspoonful in each muffin tin cup. Sprinkle topping on each. Bake 12 minutes. Remove from oven, and let rest/cool in pan 3 minutes.  Remove muffins from pan and cool completely.  Makes 24.

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