Crunchy Muffins

"Crunchy" because they're, well, a little crunchy, and "crunchy" because they have lots of different grains and very little added sugar. Your kitchen will smell amaaaazzziing when baking these and they make a wholesome and satisfying breakfast when warmed and topped with nut butter and cinnamon.

Crunchy Muffins (makes 12)

1 cup flour
1/3 cup oats
1/3 cup wheat bran
1 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
1/3 cup soy milk
1/3 cup coconut milk
1 1/2 tsp. apple cider vinegar
1 ripe banana
2 Tbls. coconut oil
1/4 cup sucanat (Unrefined cane sugar. Don't be too hard on yourself if you just use regular sugar.)
1/4 cup wheat berries
1/4 cup amaranth
1/4 cup ground flax seeds
1/4 cup chia seeds

Start by soaking the wheat berries and amaranth in warm water while you prepare the rest of the ingredients. Preheat the oven to 375 F.

In a small bowl combine the milks and vinegar. The mixture will thicken and curdle slightly.

In a medium bowl combine the flour, oats, wheat bran, baking powder, baking soda, and salt.

In a large bowl, mash the banana with a fork or a potato masher. Stir in the coconut oil and sucanat. Add the milk mixture and combine.

Add in the dry mixture and stir until not-quite-fully combined. Drain the grains that have been soaking and mix in with the seeds until just combined.

Divide the batter equally among 12 lined muffin tins and bake for 25 minutes. Cool on a wire rack before serving.