ingredients
for 12 servings
- 2 tablespoons flax meal
- 6 tablespoons water
- ¾ cup (180 mL) milk, of choice
- ½ cup (250 g) maple syrup
- ½ cup (130 g) apple sauce
- 1 cup (260 g) fruit and vegetable pulp
- 1 teaspoon apple cider vinegar
- 1 teaspoon vanilla extract
- 2 cups (260 g) whole wheat flour
- 1 cup (80 g) rolled oats, plus more for sprinkling
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon cinnamon
- ¼ teaspoon nutmeg
- nonstick cooking spray, for greasing
Preparation
- Preheat the oven to 350ºF (180ºC).
- Make the flax eggs: combine the flax meal with the water and set aside for 10 minutes to gel.
- In a large bowl, combine the milk, maple syrup, flax eggs, applesauce, fruit and vegetable pulp, apple cider vinegar, and vanilla. Stir for about 30 seconds, until well-combined.
- Add the flour, oats, baking powder, baking soda, salt, cinnamon, and nutmeg. Stir for about 30 seconds, until combined.
- Grease a 12-cup muffin tin with nonstick spray. Then, fill each cup with the batter about ¾ of the way full. Sprinkle the tops with oats.
- Bake for 20-25 minutes, until a toothpick inserted in the center of a muffin comes out clean.
- Let cool for at least 15 minutes, then serve.
- Enjoy!