Breakfast Flax-Oat-Apple Muffins

 

 

Ingredients

• 1 cup certified gluten-free oats 
• 1 1/2 cup of certified gluten-free oat flour 
• 1/2 cup flax meal 
• 3 TB. of raw honey or agave nectar (or pancake syrup, I assume) 
• 2 farm fresh eggs (can be optional if you are looking for a vegan muffin) 
• 1/2 cup of non-dairy milk with 1 TB of apple cider vinegar
• 1/4 cup of melted unrefined coconut oil
• 1 cup of unsweetened applesauce
• 2 ts. baking powder
• 1 ts. baking soda
• 1/2 ts. sea salt
• 1/2 cup of raisins

Directions

1. Mix the oats, ground oats (oat flour), and the rest of the dry ingredients together in a large mixing bowl.
2. Pour the non-dairy milk (coconut milk beverage) in a separate bowl and add the apple cider vinegar and set aside for 10 minutes to curdle.
3. Once the milk is curdled, add that and the rest of the wet ingredients to the large mixing bowl and mix well.
4. Add the optional raisins last. If you are looking for this recipe to be vegan, or basically avoid the eggs.
5. I would suggest making them without the eggs.
6. Because of the hearty flax meal, oats and applesauce combo, these would really bake up fine without the eggs. So try it out
7. This recipe makes 12 large muffins, or 18-24 small ones.
8. I made 12 of the large, and that is what is pictured above.
9. Pour into muffin tins, and bake at 350 degrees for 25 minutes.