As You Like Muffins
- Makes : 9-10 medium to large muffins
This light and fluffy muffin batter can be varied to include your favorite fruit or nuts.
- 1 cup whole wheat pastry flour
(or 1/2 cups each of whole wheat flour and unbleached all-purpose flour)
- 1 cup ground oats (see Cook's Notes)
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/4-1/2 tsp cinnamon
- 1/2-3/4 cup fruit or nuts (see Cook's Notes)
- 1/4 cup unrefined sugar
- couple pinches sea salt
- 1 cup unsweetened applesauce
- 1/2 cup vanilla or plain soy milk
- 1/4 cup pure maple syrup
- 2 tsp pure vanilla extract
- 1 tbsp canola oil
Preheat oven to 375°F. In a large bowl, combine flour and ground oats. Sift in baking powder, baking soda, and cinnamon, then stir in remaining dry ingredients (including fruits or nuts), and combine well.
In another bowl, mix applesauce, soy milk, maple syrup, and vanilla, and add this to the dry mixture. Stir and add canola oil as it starts to come together.
Mix until just combined (do not overmix). Spoon into a lined or lightly oiled muffin pan and bake for 19-24 minutes, until golden brown and a toothpick inserted in the center comes out clean.
For 10 muffins, per muffin:
Saturated Fat0.2 g
Use a food processor to grind the oats. I use "quick oats" and process them until the consistency is close to a coarse flour.
The light and fluffy batter can be varied to include your favorite fruit or nuts.
Here are some tasty variations:
- Cran-Date Muffins: 1/2 cup dried cranberries and 1/4 cup chopped dates
- Chocolate Chip Muffins: 1/2-3/4 cup chocolate or carob chips
- Raisin Nut Muffins: 1/2 cup raisins and 1/4 cup toasted pecans or walnuts
- Tropical Muffins: 1/4 cup each chopped dried pineapple, apricots, and shredded coconut, and 1/2-1 tsp coconut extract to replace some vanilla