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What can I say…I love creating new muffin flavors!
“WET” INGREDIENTS:
1 finely chopped organic apple (about 1 1/2 C)
1 mashed banana
1/3 C non dairy milk
1 Chai tea bag steeped in 1/3 C hot water
*2 cubes applesauce (about a scant 1/4 C)
1 T organic canola oil
1/3 C organic brown sugar
1/3 C evaporated cane juice (vegan sugar)
2 t vanilla extract
*So that I always have applesauce on hand for low-fat baking, I freeze unsweetened applesauce in ice cube trays, then thaw a few cubes at a time.
DRY INGREDIENTS:
1/2 C EACH: millet flour, quinoa flour, garbanzo bean flour, and brown rice flour
2/3 C oat flour (GF)
1/3 C rolled oats (GF)
2 T ground flax
2 T finely shredded unsweetened coconut
2 t baking powder
1 t baking soda
1 t salt
1 t cinnamon
1/2 t nutmeg
1/8 t clove
1/8 t allspice
INSTRUCTIONS:
Set aside the chopped apple. Combine the other “wet” ingredients in a bowl or on a large plate that you mash the banana on. In a separate bowl, combine the dry ingredients. Stir the wet ingredients into the dry, and fold in the apples. Bake in muffin liners at 350 degrees for 22 minutes. Makes 15.
Freeheel Vegan 