Ginger Blondie Bites

- Canola oil cooking spray
- 1/2 cup whole-wheat flour (125 mL)
- 1/2 cup all-purpose flour (125 mL)
- 3/4 cup loosely packed brown sugar (175 mL)
- 1/4 cup oat bran (60 mL)
- 1 Tbsp wheat germ (15 mL)
- 1 tsp baking powder (5 mL)
- 1 tsp ground ginger (5 mL)
- 1/3 cup sliced almonds skin on (75 mL)
- 1/4 cup canola oil (60 mL)
- 1/4 cup prune puree (60 mL)
- 1 large egg (1)
- 1 tsp vanilla extract (5 mL)
- 1 Tbsp finely grated fresh ginger (15 mL)
1. Preheat oven to 350°F (180°C). Lightly spray canola oil cooking spray on non-stick mini muffin pans.
2. In medium size bowl, whisk together flours, sugar, oat bran, wheat germ, baking powder and ground ginger. Gently stir in almonds.
3. In a second bowl, beat together canola oil, prune puree, egg, vanilla and fresh ginger.
4. Add flour mixture into wet ingredients. Stir until ingredients are just combined.
5. Add batter to prepared mini muffin pans using leveled 1 Tbsp (15 mL) measure.
6. Bake for 10-12 minutes or until a toothpick comes out clean. Remove from pans and let cool on a wire rack.