These are great to have for breakfast. I make a whole batch and let it cool then individually wrap them and put them in the freezer. They're great for a quick breakfast or morning snack. Mind you with 3 little boys not all of them make it to the freezer:)If you're looking for a comfort food with plenty of health benefits, look no further than oat bran. Not only is it a source of B vitamins, it's an excellent source of cholesterol-lowering soluble fiber.
Ingredients:
6 Tbsp. sunflower or canola oil
6 Tbsp. maple syrup
1 cup vanilla almond, soy or 1% milk
3/4 tsp. vanilla
6 Tbsp. Rapadura sugar
2-1/4 cups spelt flour (you could use whole wheat as well)
3/4 cup oat bran
1-1/2 tsp. baking soda
1/2 tsp. baking powder
1/4 tsp. nutmeg
3/4 tsp. sea salt
1-1/2 cups frozen blueberries ( I use fresh if they are in season)
Preheat oven to 350 degrees. Mix the wet ingredients together. Mix the dry ingredients together. Combine the wet and dry ingredients, then gently fold in the blueberries. Line muffin tins with liners, fill 2/3 full with batter and bake for 15 minutes. Rotate pan then bake 10-15 minutes longer. Use a toothpick to check if muffins are done. Enjoy!!
Makes 6-8 muffins
Click HERE for a printable version.
Nicole
4 comments:
Oooo these look and sound delicious--I love muffins for breakfast!
Scrrrumptious!!
Those look yum, I'm GF so I would have to sub out for flour b/c spelt still has gluten, but I could just grind oats and do oat flour. But my question was your sweetener..rapadura. Do tell, I am not familiar with it at all. Does it cook, bake, and taste like sugar? Or more like stevia? Agave? I'm all ears.
Rapadura is a lot like sucanat. It's a great substitute in baking things that might regularly have brown sugar because it has a little bit of a molasses taste. You could just use sucanat:)
Post a Comment