These muffins are so tasty, and make a great breakfast or midday snack! The flavor reminds me of Froot Loops, a boxed cereal that my sister and I rarely ate because my mom was vigilant about keeping sugary cereals out of our house. But luckily for us, we could find them at Grandma’s every so often.
2 cups rolled oats ground into oat flour (see Notes below)
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
1. Preheat oven to 375 F. Prepare cupcake or loaf pan (use non-stick pans or use parchment paper to line loaf pan).
2. 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.
3. 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.
Grinding oats and flax: For best results, 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.
Preparation: 15 minutes
Cooking time: 25 minutes
Makes: 1 loaf or 12 muffins