Where has September gone? I've made these muffins twice so far this month and am deciding when to make them again. Though Aaron is in the kitchen right now making me a birthday cake and it has an Oreo crust, so I keep on heading over to grab Oreos instead. (Yes, Oreos are vegan.) These muffins are super tasty and super crunchy (slang-wise, not texture-wise, although they do have great texture). This recipe takes a little planning ahead but isn't difficult. Substitute other seeds, grains, nuts, and/or dried fruit if you're so inclined.
Hearty Muffins (makes 12)
2 Tbls. each:
- Wheat berries
- Amaranth
- Millet
- Chia seeds
- Shredded coconut
- Flax seed
1/2 cup dried cranberries
1 cup almond milk
1/3 cup chopped walnuts
1 1/2 cups flour
1/2 tsp. baking powder
1/4 tsp. baking soda
1/4 tsp. salt
1/3 cup sugar
2 Tbls. molasses
2 Tbls. canola oil
2 Tbls. maple syrup
3 Tbls. oats
Soak the wheat berries, amaranth, millet, and cranberries in hot water and let sit at room temperature for a few hours. This will soften them to make them more palatable in the baking process.
Next, combine the chia seeds and almond milk and let them hang out in the fridge while the grains and fruit are soaking. They will turn into a chia gel.
When you're ready to bake, preheat the oven to 350 F. In a medium bowl combine the flour, baking soda, baking powder, and salt.
In a large bowl, whisk together the chia gel, sugar, molasses, oil, and maple syrup.
Gradually stir in the flour mixture until about half combined. Then drain everything that's been soaking and toss that in along with the coconut, flax seed, and walnuts.
Line your muffin tin and divide the batter evenly. Top with the oats and bake for 30 minutes.
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