Fruity Pebble Muffins (Gluten Free, Dairy Free, Low Sugar, and Low Fat)

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These muffins are a fun, fruity flavored treat using one of my favorite childhood cereals, fruity pebbles! They are soft, buttery, and lightly sweet, but low in sugar and fat. Applesauce and banana are used to replace most of the refined sugar and oil or butter you would use in other muffin recipes. These muffins are also gluten free and dairy free, but still very light and fluffy. They make the perfect snack or breakfast!

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Ingredients

[Makes 12]

Dry

2 cups gluten free oat flour

1 tsp baking soda

2 tsp baking powder

1/4 tsp salt

Wet

2 eggs

2 Tbsp sugar

1 Tbsp avocado or canola oil

1 tsp vanilla

1 small banana mashed (mine measured out to just a little over 1/3 cup)

1/2 cup flavored unsweetened applesauce (I used strawberry banana)

1/4 cup + 2 Tbsp vanilla almond milk or dairy free milk of your choice

Fold in

1 cup Fruity Pebbles cereal

Directions

1. Preheat oven to 350° and fill a muffin pan with papers. This recipe will make 12 muffins.

2. In a medium bowl, measuring out your flour. Make sure not to pack it, fluff up the flour then spoon it into the measuring cup and level the top. Then add your baking powder, baking soda, and salt. Stir until everything is thoroughly mixed. Set aside.

3. In a large bowl, add your eggs, sugar, oil and vanilla. Whisk until mixed well.

4. Now mash your banana. Measure after it has been mashed to be sure it is about 1/3 cup.

5. Next measure out your applesauce. I used the individual cups that are already 1/2 cup. You can use any flavor you would like. I have tried strawberry banana and peach mango, both tasted good!

6. Now add your banana and applesauce to the egg mixture and whisk. Lastly, add the milk and whisk again.

7. Add about 1/3 of the dry to the wet and mix in. Repeat until everything is mixed to form your batter.

8. Then fold in your one cup of cereal.

9. Scoop batter into the your muffin papers, they will be about 3/4 full. Then sprinkle the tops with a few fruity pebble pieces.

10. Bake for 22-25 minutes or until a toothpick comes out clean and the top springs back when tapped.

11. Store in fridge for about 5-7 days or freeze to keep longer. Do not leave your muffins on the counter.

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