Ingredients:
½ cup coconut oil
1/3 cup sucanat
¼ cup Honey
Cream together oil, sucanat and honey
½ tsp sea salt
4 tsp baking powder dissolved in water
2 cups whole wheat flour
2/3 -1 1/4 cup Almond milk
2 cups old fashioned rolled oats
Instructions:
Cream together oil, sucanat and honey
Stir in salt and dissolved baking powder
Gently fold in flour
Gently stir in milk as needed
Fold in fruit, nuts, shredded veggies and spices needed to make the muffin flavor you want
Gently fold in rolled oats and the rest of the almond milk. Batter should be fluffy, not over stirred and somewhat wet.
Use a greased 12 muffin tin (Coconut oil works well for greasing the tin). Fill tins full with batter. Cook in preheated oven at 325 degrees F for 12-15 minutes.
Carrot Walnut Muffins: add 2 cups freshly shredded carrots, 1/3-1/2 cups chopped walnuts, 1 tsp cinnamon, ¼ tsp cloves, ginger and nutmeg.
Blueberry Muffins: add 1 cup fresh blueberries rinsed and tossed/coated in whole wheat flour, 1 tsp cinnamon
Banana Pecan Muffins: add 1 cup mashed ripe bananas, 1/3-1/2 cup chopped pecans, 1 tsp cinnamon, ¼ tsp nutmeg, ¼ tsp ginger
