Vegan Sprouted Whole Wheat and Oatmeal Muffins
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
Dry:1 1/2 cups oatmeal3/4 cup sprouted whole wheat flour2 tsp baking powder1/2 tsp baking powder1/4 tsp or less saltOptional: 1 tsp cinnamonWet:1/2 cup unsweetened applesauce or 1/4 cup oil (applesauce decreases calories by 36 per serving)1/3 cup honey1 cup milk, almond (unsweetened vanilla gives flavor)2 tbsp flax meal + 6 tbsp water Optional: Dried fruit, such as raisins, cranberries, dates, etc.Nuts, such as walnuts, pecans, etc.
Mix flax meal and water in a medium size bowl and let sit while mixing other ingredients. Add rest of wet ingredients.
Mix dry ingredients separately.
Quickly and gently mix dry and wet ingredients together. Do not overmix.
Let the mix sit about five minutes. If it still seems too thin, add one tablespoon of sprouted whole wheat flour until the consistency of pancake batter. The mix should not be dough-like.
Bake 20 minutes in a lightly oiled muffin pan at 375 degrees. If your oven runs hot, lower the temperature and bake longer; honey burns quickly.
Muffins are done when an inserted toothpick comes out clean. Cool on a rack for five minutes and enjoy!
Serving Size: 12 muffins
Mix dry ingredients separately.
Quickly and gently mix dry and wet ingredients together. Do not overmix.
Let the mix sit about five minutes. If it still seems too thin, add one tablespoon of sprouted whole wheat flour until the consistency of pancake batter. The mix should not be dough-like.
Bake 20 minutes in a lightly oiled muffin pan at 375 degrees. If your oven runs hot, lower the temperature and bake longer; honey burns quickly.
Muffins are done when an inserted toothpick comes out clean. Cool on a rack for five minutes and enjoy!
Serving Size: 12 muffins
Nutritional Info Amount Per Serving
- Calories: 161.8
- Total Fat: 6.0 g
- Cholesterol: 0.0 mg
- Sodium: 149.5 mg
- Total Carbs: 25.9 g
- Dietary Fiber: 2.2 g
- Protein: 2.4 g
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