Healthy Whole Wheat Muffins
This wonderful, wholesome muffin recipe uses coconut oil and a measure of gluten-free flour to enhance the health benefits. Coconut sugar replaces refined sugar, so you get delicious natural sweetness without the energy slump. Best eaten warm, straight from the oven!
- 1 C Whole wheat stone-ground flour
- 1/4 C Gluten-free flour
- 1/2 C Coconut sugar
- 2 C Spelt flakes or bran flakes
- 1 1/4 C Rice milk
- 1/4 C Coconut oil, melted
- 1 t Baking powder
- 1/4 C Raisins or chopped dates
- 1 Egg or vegan egg replacement
- 1/4 t Salt
Add the dry ingredients to a bowl and mix well. Put the spelt flakes in a separate bowl with the milk and let them sit for 2 minutes or until soft. Add the egg and melted coconut oil. Gently combine the two mixtures. Place in a muffin tray and bake in the oven at 180°C for approximately 25 minutes or until your knife comes out clean. Makes approximately 12 medium-sized muffins.