Scale
Ingredients
- 2 cups rolled oats ground into oat flour (see Note)
- 1 teaspoon aluminum-free baking powder
- 1 teaspoon baking soda
- 2 tablespoons ground flax seeds
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- ½ cup applesauce
- ¼ cup raisins
- ½ cup orange juice (from 1 orange)
- 2 tablespoons lemon juice
- 1 cup almond milk
- 2 ½ tablespoons grated orange peel
- ¾ cup blueberries (fresh or frozen)
- ¾ cup chopped walnuts
Instructions
- Preheat oven to 375 F. Prepare cupcake or loaf pan (use non-stick pans or use parchment paper to line loaf pan).
- In a bowl, combine dry ingredients. In a blender, combine wet ingredients and mix on high for two minutes, until raisins are not visible. Fold together wet and dry mixtures (don't over-mix). Fold in orange peel, berries and nuts.
- Scoop batter into pan. Bake for 25 minutes if making muffins (10 large, 12 small); 1 hour if using a loaf pan. Remove from the oven and let sit for 10 minutes before removing to cool.
Notes
For best results when grinding oats and flax, use a high-speed blender to grind the oats and flax seeds.
Substitutions: Dates may be used instead of raisins. Any type of non-dairy milk may be used instead of almond milk. Any type of berries or nuts may be substituted. Two cups whole-grain flour may be substituted for the oats/oat flour.
Nutrition
- Serving Size: 1/12 recipe (1 muffin)
- Calories: 131
- Sugar: 4.8g
- Sodium: 147mg
- Fat: 6g
- Saturated Fat: 0.5g
- Carbohydrates: 14.1g
- Fiber: 2.9g
- Protein: 3.4g
- Cholesterol: 0