I’ve been baking these muffins almost every weekend for months. They’re light, tasty and healthy. Great on-the-go breakfasts for the work week! I love the potential versatility of the recipe: switch up the type of flour/meal that you use and you’ll still get a great muffin. I’ve even gone the gluten-free route and ended up with an awesome muffin.
2/3 cup unbleached all purpose flour
2/3 cup brown rice flour (or almond meal)
1/2 cup cornmeal
1/3 cup old fashioned rolled oats
1/4 cup sugar (I use coconut sugar)
2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 cup milk (I use almond milk)
1/3 cup maple syrup
1/4 cup melted butter (or coconut oil)
1/4 cup applesauce
Optional: 1/4 cup of dried fruit (I used golden raisins) and a 1/4 cup of toasted chopped nuts
1.Preheat Oven to 400 degrees and grease a 12-cup muffin pan.
2. In a large bowl mix all dry ingredients.
3. In a medium sized bowl thoroughly mix all wet ingredients.
4. Pour wet ingredients mixture into dry ingredients mixture and blend.
5. Add nuts and dried fruit (optional).
6. Bake for 16-19 minutes.