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Prep Time: 0 Minutes Cook Time: 25 Minutes |
Ready In: 25 Minutes Servings: 18 |
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Filled with flax seed, chia (yes like the pet) seed, hemp seed, pecans, carrots, pumpkin puree, apples and 4 kinds of whole grain flours: rye, barley, spelt and oats. Also totally vegan and wheat free (but not gluten-free)! Read more ! Whew! It's like Vancouver at your door. Makes 8-9 jumbo muffins or 18 (generously portioned) regular muffins. Ingredients:
1/2 cup sugar |
1/2 cup orange juice |
2/3 cup water |
1/4 cup unsweetened applesauce |
1 1/2 cup pumpkin puree |
1/2 cup spelt flour |
1/2 cup barley flour |
1/2 cup rye flour |
1/2 cup rolled oats (not instant) |
2 1/2 tsp baking soda |
1 tsp baking powder |
2 tsp cinnamon |
1 tsp chia seed |
1 tsp ground flax seed |
1 tsp hemp hearts |
1/3 cup toasted, chopped pecans |
2 large carrots, coarsely grated |
1 large apple, peel on, diced |
Directions:
1. Preheat oven to 350F. Grease muffin cups.
2. Beat together sugar, orange juice, water, applesauce, and pumpkin until well blended. Set aside.
3. In a large bowl, whisk together flours, oats, baking soda, baking powder, cinnamon, seeds and hemp hearts.
4. Add the liquid mixture and stir briefly - just to moisten.
5. Fold in pecans, carrots and apple. Do not overmix.
6. Bake 25 minutes (for regular muffins) or 35 minutes (for jumbo muffins).
7. Immediately turn out onto wire rack and cool completely.
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