Page 65 - 27040

breads & muffins

yields 15 muffins

OATMEAL BANANA
MUFFINS

2 bananas, mashed
½ cup oil
yields 10 muffins
½ cup honey
¼ cup juice
KAMUT MUFFINS 2 eggs or 1 tablespoon apple cider
vinegar
1½ cups kamut flour
Pinch of salt 1½ cups whole wheat flour
½ teaspoon baking soda (see recipe note)
½ teaspoon cinnamon 1 cup oats
½ cup xylitol 1 teaspoon baking soda
2 eggs ½ cup raisins or chopped dates
¾ cup juice or milk substitute (optional)
½ cup applesauce ½ cup oats, for sprinkling
1/3 cup oil 1. In a large mixing bowl, combine
1. In a large mixing bowl, combine all the ingredients with a wooden
the flour, salt, baking soda, cinna- spoon. Let stand for 1 hour.
mon, and xylitol. 2. Preheat the oven to 350˚ F. Grease
2. In a separate bowl, beat the eggs. or line 15 muffin cups with cup-
Add the juice or milk substitute, cake liners.
applesauce, and oil. 3. Fill the muffin cups two-thirds
3. Add the liquids to the dry ingredi- full, and sprinkle with the oats.
ents and combine well. Let stand Bake for 18–20 minutes.
for at least 30 minutes.
4. Preheat the oven to 350˚ F. Line RECIPE NOTE Sprouted
10 muffin cups with cupcake lin- whole wheat flour, where the
ers and fill with the batter three- wheat is sprouted before it’s
quarters full. Bake for 20 minutes. Letting the batter stand ground into flour, can be used
before baking the Oatmeal instead of regular whole wheat
Banana Muffins is an flour.
important step. It allows the
flavors to blend and results
Egg-Free Nut Butter Muffins in a light and fluffy muffin.
68 HEALTHY EVER AFTER RECIPE NOTE Rice flour may be used instead of corn RECIPE NOTE Sprouted whole wheat or sprouted whole meal. liners and fill two-thirds full. Bake for 20 minutes. for at least 1 hour or refrigerate overnight. oil, and apple cider and add to the dry ingredients. Let stand namon, and salt. Set aside. muffin. Add an additional 1/3 cup honey or molasses for a sweeter spelt flour. flour, can be used instead of regular whole wheat or whole spelt flour, wher

69

cacao powder

yields 15 muffins

chips, or diced fruits (optional)
cranberries, carob or chocolate

¼ teaspoon sea salt
2. Add the liquids to the dry ingredients. Blend with an immer-
1 teaspoon baking powder
or molasses, and milk substitute or juice until smooth.
flour (see recipe note)
salt. In a separate bowl, mix the nut or seed butter, oil, honey
2 cups whole wheat or whole spelt 1. In a large mixing bowl, combine the flour, baking powder, and
Any nut butter can be used: cashew, almond, peanut, or sesame.
These muffins do the trick when hunger strikes. As an added bonus, they’re quite nutritious.

EGG-FREE NUT BUTTER MUFFINS
yields 12 muffins

6 yields 12 muffins chips, or diced fruits, if desired. sauce, and eggs and mix well. Let stand for 1 hour. cinnamon, and xylitol, if using. 4. Preheat the oven to 350˚ F. Line 12 muffin cups with cupcake 3. Gently fold in the blueberries, cranberries, carob or chocolate 2. Add the honey (if using), water or milk substitute, oil, apple- 1. In a large mixing bowl, combine the flour, salt, baking soda, spelt flour 1 cup water
5