Monday, April 28, 2014
These muffins are a variation of my standard muffins using equal parts applesauce, nondairy milk and oil, but I health-ed them up, subbing in oat flour for a quarter of the all-purpose flour, reducing the sugar and throwing in a mixture of nuts, seeds, dried fruit and shredded coconut. Use whatever you have on hand, that's the fun part! To make my oat flour, I just ground up rolled oats in my high-speed blender or a spice grinder. I find that cheaper than buying oat flour.
Hippie Granola Muffins:
1 1/2 cups all-purpose flour
1/2 cup oat flour
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup melted coconut oil (may sub. a different neutral-flavored oil)
1/2 cup applesauce
1/3 cup sugar (I used evaporated cane juice)
2 teaspoons vanilla extract
a few shakes of cinnamon and allspice
1 cup of a mixture of dried fruit, nuts, seeds and shredded coconut (carob chips would be good too)
Preheat oven to 375. Line a muffin tin with baking cups and/or spray lightly with oil.
Combine dry ingredients in a medium-sized bowl. Whisk wet ingredients in a separate smaller bowl. Add mixture of nuts, seeds, dried fruit, etc. to dry ingredients and fold them in using your hands. Add wet to dry, stirring gently until just-combined, being careful not to overmix (important! some dry not mixed in entirely is OK).
Spoon batter into cups, filling to the top. Bake for 18-25 minutes, turning once halfway through.
Yield: 12 muffins
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