I’ve made and failed at more muffins than I would like to admit. It’s tougher than you think to make a healthy muffin that doesn’t have all purpose flour and tons of sugar in it. Most of my attempts tasted and looked a lot like a hockey puck. Then I finally found a couple recipes that I thought had potential and came up with my own version that I am happy to say my five year old daughter declared was “awesome!”.
The key to these muffins I believe is the 1:1 ratio of whole wheat flour and oat flour. These muffins have just the right amount of sweetness from a touch of honey and coconut sugar. Coconut sugar is a great substitute to refined white sugar. It is a low glycemic sugar that doesn’t lead to fluctuating blood sugar levels. It is becoming easier to find in grocery stores and I highly suggest checking it out.
You will see that I use vinegar in this recipe – don’t let that scare you off. When you add vinegar to milk it is like adding buttermilk to a recipe. This way you don’t buy a big carton of buttermilk when you only need 1/2 cup!
Makes 12 muffins
1 1/4 C Whole wheat flour
1 1/4 C Oat flour
1/4 C Coconut sugar
1 Tsp Baking powder
1/2 Tsp Baking soda
1/2 Tsp Cinnamon
1 C Unsweetened applesauce
1/2 C Milk
1/2 TBS White vinegar
2 TBS Honey (raw local honey is best)
2 TBS coconut oil, melted
1 large egg, beaten
1 C blueberries, tossed with 1/2 T flour
Preheat oven to 375 degrees. Line a 12 cup muffin pan with paper liners or rub the wells with coconut oil.
In a large bowl, combine the dry ingredients (whole wheat flour through cinnamon). In a medium bowl, combine the wet ingredients (applesauce through the egg). Pour the wet ingredients into the dry ingredients. Stir until just combined. Carefully fold in the blueberries. This batter should be filled nearly to the top of the cup. They won’t rise as much as traditional muffins do.
bake for 18 minutes or until a toothpick inserted into the center comes out clean and the top gets lightly golden brown.