I love muffins. They’re great for on-the-go breakfasts – and second breakfast! (Am I the only person who eats a second breakfast most days??)
Tuesday night, I went to bed thinking about muffins, and when I woke up before the alarm on Wednesday morning, I decided to do it! Doesn’t everyone make muffins at 5 am?! Ha!
In my groggy state, this is what I came up with…
Oatmeal Raisin Muffins
1 1/2 c oat flour (I used certified gluten-free)
1/2 c almond pulp/meal/flour
1/2 tsp baking powder (aluminum free, please!)
2 flax eggs (2 TBSP flax meal + 3 TBSP water)
1/2 c coconut sugar (aka palm sugar)
3/4 c unsweetened applesauce (two individual containers)
1/2 TBSP vanilla extract (or a pinch of vanilla powder)
1/4 tsp cinnamon (optional)
2 TBSP chia seeds (optional)
1/2 c raisins (soaked)
1/4 c goji berries (soaked)
Add dry ingredients to bowl. Whisk to combine. Add wet ingredients. Stir to combine. Fold in drained, soaked raisins and goji berries.
Fill muffin tins/cups and bake at 350F for 12-15 minutes. Remove promptly from baking pan and cool on a wire rack so bottoms don’t get soggy.
Makes 9 nice-sized muffins at about 200 calories each. Freezes well.
“Flour”: Is your freezer being overrun by almond pulp too?! Ugh. It’s getting a little crowned in there; time to thaw, dehydrate, and process into more almond meal/flour. But, before I do that, I need to use some of the last batch, so I’ve been sneaking it into anything and everything. If you don’t have any almond pulp/meal/flour lying around, I’m sure you could use all oat flour. (Side note: Make your own oat flour by grinding some old fashioned oats in a blender or food processor until smooth in texture. I use my magic bullet.) Additionally, this might work with all almond pulp/meal/flour. I haven’t tried it; if you do, let me know if it works!
Flax Egg: I find my flax gels up much better with less water. Some people like their eggs a bit runny, but I like mine thick and gooy. I like to use golden flax, too. It has a milder flavor and doesn’t show through the oat flour. I’m sure you could use chia eggs as well (same amount of ground or whole chia seeds instead of flax meal).
Chia Seeds: These are totally optional, but I like putting them in muffins and quick breads for the added omega’s. Plus, I think they add some binding. Or not. That might be all in my head
Applesauce: I used the applesauce for both the moisture and the oil sub. I’m guessing you could use some kind of oil (coconut oil would be my suggestion) and maybe a little non-dairy milk if you don’t have/don’t want to use applesauce. Additionally, liquified banana would probably work, as would pumpkin puree, prune puree, etc. Keep in mind, however, using a higher sugared fruit might mean an adjustment to your other sweetener.
Coconut/Palm Sugar: I’ve recently started using coconut/palm sugar more often. It’s not very sweet, but I like that. Subtle. Plus, the glycemic index is so low, reports are that it doesn’t spike insulin levels in those who are sensitive. (The carbohydrates in the oat flour could, though, so be careful if this applies to you.)
Dried Fruit: I love oatmeal raisin as a flavor, but if you don’t, try a different dried fruit. Dried cranberries, cherries, apricots, figs, bits of date, currents, etc, would all be great! I added the goji berries for an extra antioxidant kick, but something more exotic like golden berries would be nice too!