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.

Ingredients

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

Directions

Step 1

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.

Step 2

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.

Step 3

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.

Nutritional Info

For 10 muffins, per muffin:

Calories
174
Fat
2.4 g
Saturated Fat
0.2 g
Cholesterol
0 mg
Protein
3.1 g
Carbohydrates
35.2 g
Fiber
3.1 g

Notes

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

Vegan Peace