Oatmeal Trail-mix Muffins
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 36
Ingredients
1 cup wheat flour1 cup spelt flour2 cups quick-cooking oats1 Tsp baking powder1 Tsp baking soda1/4 tsp salt1/2 cup brown sugar1 1/2 Tsp cinnamon1/2 tsp nutmeg1/4 cup applesauce (I used motts peach veggie/fruit blends)2 Tbsp olive oil2 Tbsp flax meal mixed with 6 Tbsp water1 1/2 cups soy milk/hemp milk1/2 cup currants1/2 cup raisins2 Tbsp each: pumpkin seeds, sunflower seeds1 Tbsp each: millet, poppy seeds1 Tbsp rolled oats for topping
Preheat oven to 350°F.
In a large bowl mix together the flour, oats, sugar, cinnamon, nutmeg, salt, baking powder and baking soda. Add the soy/hemp milk, flax mixture, olive oil and applesauce and mix until completely combined. Add currants, raisins and seeds. Scoop mixture into greased or lined muffin tins, top each with a few rolled oats and a sprinkle of cinnamon. Bake 18 minutes for regular muffins, 12 minutes for mini.
Serving Size: 18 regular (36 mini)
In a large bowl mix together the flour, oats, sugar, cinnamon, nutmeg, salt, baking powder and baking soda. Add the soy/hemp milk, flax mixture, olive oil and applesauce and mix until completely combined. Add currants, raisins and seeds. Scoop mixture into greased or lined muffin tins, top each with a few rolled oats and a sprinkle of cinnamon. Bake 18 minutes for regular muffins, 12 minutes for mini.
Serving Size: 18 regular (36 mini)
Nutritional Info Amount Per Serving
- Calories: 86.0
- Total Fat: 2.0 g
- Cholesterol: 0.0 mg
- Sodium: 8.6 mg
- Total Carbs: 16.8 g
- Dietary Fiber: 1.7 g
- Protein: 2.2 g
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