1 cup sucanat,
coconut sugar or cane juice crystals*
2/3 cup soy or
nut milk
¼ cup quick
oats
½ tsp vanilla bean
powder
1/8 tsp salt
½ cup small
wild blueberries
1 c flour (1/2
cup ww, ½ cup unbleached OR 1 cup soft white wheat)
Preheat oven to 350ºF (175ºC) This step is important since the muffins are unleavened. The hot oven will slightly fluff them. Cream sugar and oil. Add milk and vanilla. Add quick oats, flour, and a pinch of salt. Fold in wild blueberries. Pour into oiled or silicone mini muffin pan. Bake at 350ºF (175 ºC) for 30 minutes or until well cooked and toothpick comes out clean. (Make sure the middle is done.) Yield: About 18 mini muffins or about 12 muffin tops
*Coconut sugar and sucanat will yield a darker muffin; cane juice crystals a lighter one. I think my favorite combination is ½ cup coconut sugar ½ cup cane juice crystals.
Banana Nut Muffin Tops
3 big bananas, mashed
1/3 cup olive oil
½ cup sucanat
1 cup nuts, chopped
¼ cup soy or nut milk
1 cup quick oats
½-3/4 cup spelt flour
Mix oil, sucanat and bananas. Add dry ingredients with nuts last. Spoon into 18 oiled muffin cups.
Bake at 350ºF for about 30 minutes or until lightly browned.
Pumpkin Muffin Tops
1 c. cooked or canned pumpkin
1 cup ww or spelt flour
2/3 cup sucanat
½ cup quick oats
1/3 cup olive oil
½ tsp salt
½ cup soymilk
1 tsp cinnamon
¼ cup raisins
¼ cup chopped nuts
Mix wet ingredients together. Add the dry ingredients. Spoon mixture into oiled muffin tins. Bake at 350ºF for about 30 minutes or until done. Makes 18 muffin tops.
