Fall Sangria Muffins

Two things that I love: fall and sangria.

These muffins are the best of both worlds.  The grated apple adds moisture and sweetness, while the spices and sparkling wine add a fun, fall flavor.

I've been slowly and surely working on an "All Things Apple!" board on Pinterest in order to compile all of the latest and greatest fall apple recipes.  There are some beautiful fall sangrias on there!  I need to make a few of them.  ASAP.

1/4 c. oats
3 T. water, boiling
1/4 c. champagne or sparkling wine
1/4 c. pure maple syrup
3 T. coconut oil, softened
1/2 ripe banana, smushed
1 1/2 c. organic whole wheat pastry flour, like Bob's Red Mill
2 tsp. baking powder, aluminum-free
1 tsp. cinnamon
1/4 tsp. sea salt
1 large apple, preferably organic, grated
1/3 c. dried cranberries

Preheat the oven to 400°. Grease a muffin tin with organic shortening and coconut oil.  This recipe makes about 9 larger muffins and 12 standard muffins - I always fill mine a little over 2/3 of the way.

In a small cup, combine the oats and boiling water.  Stir and allow it to stand for 5 minutes or so.

In a medium-sized bowl, combine the flour, baking powder, cinnamon, and salt.  Set aside.

In a larger bowl, combine the wine, oil, syrup, and banana.  Add the oat/water mixture as well as the apple.  Slowly stir in the dry ingredients.  Stir in the cranberries by hand last.

Using an ice cream scooper, drop two scoops of batter in each muffin mold.  Fill the pan.  Sprinkle some vegan sanding sugar on top of the muffins, if you want.  Bake them for 18-20 minutes.

Enjoy these delicious muffins as an addition to breakfast or brunch!  Happy Fall!


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