Whole Grain Fruity Nutty Muffins
These delicious whole grain muffins are a healthy alternative and can be baked in 20 minutes. You can eat them fresh or freeze them for a later date. They taste great with coconut or almond butter!
1½ C spelt flour
1 C oat flour*
¼ C ground flax meal
1 T aluminum free baking powder
½ tsp sea salt
2 eggs, or 2 tsp soy lecithin as an egg substitute
1 C almond, oat, rice, or soy milk
¼ C melted coconut butter or light tasting extra virgin olive oil
½ maple or Agave syrup or honey
½ tsp vanilla extract
1½ C berries or chopped fruit of choice ¾ C chopped walnuts or pecans
*Buy oat flour or make your own by blending rolled oats in a blender until powdered.
Preheat oven to 400º F. Mix dry ingredients together in a bowl. In a separate bowl, beat eggs, and then add milk, oil, sweetener of choice and vanilla. Beat well. Gently fold in dry ingredients. Add fruit and stir just enough to moisten, do not over mix.
Fill 12 oiled or paper lined muffin cups 2/3 full. Bake for 20 minutes. Cool 10 minutes before removing from pan. Store in lightly closed container for one day, then seal well and keep in refrigerator for 3-4 days. Alternatively, freeze upon cooling and defrost muffins as desired. Enjoy plain or cut in half and spread with a layer of coconut or almond butter.
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