Delicious, moist, hearty whole-grain breakfast muffins aren’t too dense or too sweet. Pieces of fruit in each bite provide just a enough sweetness. A very versatile recipe. Free from added sugar, oil, white flour, eggs, dairy, artificial flavors and colors.
Recipe:
Dry:
1 cup oats
1/2 cup whole wheat flour
1/4 cup rye flour
1/4 barley flour
1 tablespoon baking powder
1/2 teaspoon salt
1 tablespoon cinnamon
1/4 cup raisins
2 tablespoons sunflower seeds
1/4 cup chopped walnuts
Wet:
1/2 a banana, mashed (the riper the better)
1/2 cup unsweetened applesauce
3/4-1 cup non-dairy milk
1/2 cup shredded carrot
1 small apple, diced
Prepare muffin pan with light coat of oil or muffin papers, preheat oven to 350F. Mix dry ingredients and wet ingredients in separate bowls, combine the two thoroughly and throw in diced apple chunks last. Mixture should become thick and gloppy. Carefully spoon into muffin papers and bake for 15-20 minutes. Best served after cooling.
Makes 12 servings, 130 calories each.
Adapted from this.
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