Vegan Sprouted Whole Wheat and Oatmeal Muffins

Dry:
1 1/2 cups oatmeal
3/4 cup sprouted whole wheat flour
2 tsp baking powder
1/2 tsp baking powder
1/4 tsp or less salt

Optional: 1 tsp cinnamon

Wet:
1/2 cup unsweetened applesauce or 1/4 cup oil (applesauce decreases calories by 36 per serving)
1/3 cup honey
1 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.

Its ok if your honey is granular and not fully liquid. Mix well with other wet ingredients to help break it down.

Sprouted whole wheat flour has more nutrition and a lighter textured baked than traditional flour.

Applesauce can make the batter a little thicker than oil, add a tablespoon of almond milk as needed to reach a pancake-like consistency.

Nuts and fruits add calories and/or fats. Use sparingly. 1/4 - 1/2 cup is enough.

Dried fruit often has added sulfur and sweeteners, neither of which are needed. Look for freeze dried, sulfur free, or you can use frozen. Frozen fruits tend to get mushy, but will still have great flavor.

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