Tools
Large bowl (food processor or mixer bowl, if using)
Small bowl
Cup (or larger) measure
Measuring spoons: 1 tsp, 1/2 tsp, 1/4 tsp
Nonstick muffin pan
Oven
Ingredients
Dry
2 cups oat flour (500 ml)
1/2 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
Your selected spice mix:
1 tsp main spice (pick one):
1/2 tsp secondary spice (pick one):
-
Ground nutmeg
-
Ground cardamom
1/4 tsp tertiary spice (pick one):
-
Ground ginger
-
Ground nutmeg
For muffin mix (triple batch):
6 cups (24 oz = 680 g) oat flour
1.5 tsp baking soda
1.5 tsp baking powder
1.5 tsp salt
1 Tbsp primary spice
1.5 tsp secondary spice
3/4 tsp tertiary spice
Wet
1 medium banana, mashed
1/4 cup 100% pure maple syrup (optional)
1 tsp vanilla extract
Vegetable pureé (pick one)
-
One 15-oz can (1.5 cups) sweet potato purée, or 2 boiled chopped sweet potatoes cut up into pieces
-
One 15-oz can (1.5 cups) pumpkin purée
-
1.5 cups carrot pureé (2 very large carrots (~270 g), chopped and boiled, pureéd with 1.5 cups of the boiling water)
Chunky deliciousness
1 cup fresh or frozen blueberries
1 very large Granny Smith apple, diced
1 cup cranberries
1 cup skinned rhubarb pieces
Decoration (optional)
Wheat bran
Preparation
1. Preheat the oven to 475 F. In a small bowl, combine the oat flour, baking soda, baking powder, salt, and selected spices. (If using muffin mix, measure out 2 cups muffin mix.)
2. In a large bowl, combine the mashed banana, sweet potato purée, maple syrup (if using), and vanilla extract. (If making vegetable purée, purée boiled vegetables in food processor, then add the banana and remaining ingredients. Transfer the dry mixture to the wet ingredients in the large bowl and mix together gently until well combined. Avoid over-mixing to prevent toughness in the final product. Fold in your choice of chunky deliciousness. If you like the look of wheat bran decorating muffins, sprinkle some on top of the muffins.
3. Spoon the batter into 8 silicon or non-stick muffin cups and bake for 20 minutes or until the muffins are lightly browned. Remove from the oven and let cool for 5 minutes. Store the muffins in an airtight container.
