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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. ground into flour, can be used
instead of regular whole wheat
Letting the batter stand before baking the flour.
Oatmeal Banana Muffins is an important
step. It allows the flavors to blend and
Egg-Free Nut Butter Muffins results in a light and fluffy muffin.
68 HEALTHY EVER AFTER meal. RECIPE NOTE Rice flour may be used instead of corn 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. 3. Preheat the oven to 350˚ F. Line 15 muffin cups with cupcake 2. Combine the eggs or applesauce with the honey or rice syrup, 1. In a large bowl, combine the corn meal, flour, baking soda, cin- liquefied app

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cacao powder

yields 15 muffins

# yields 12 muffins RECIPE NOTE Sprouted whole wheat or sprouted whole 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, where the grain is sprouted before it’s ground into until a toothpick inserted into a muffin comes out dry. cupcake liners. sion blender if lumps occur. Let stand for 1 hour. or molasses, and milk substitute or juice until smooth. salt. In a separate bowl, m

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27040_eyal - 27040_pnim_eyal.1.1.1 | 3 - A | 18-12-03 | 09:41:00 | SR:-- | Yellow
#27040_eyal - 27040_pnim_eyal.1.1.1 | 3 - A | 18-12-03 | 09:41:00 | SR:-- | Black
27040_eyal - 27040_pnim_eyal.1.1.1 | 3 - A | 18-12-03 | 09:41:00 | SR:-- | Cyan

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