INGREDIENTS

1 1/2 cups all-purpose, gluten-free flour
1/2 cup oat flour (you can grind oatmeal in your blender or food processor to make flour)
2 teaspoons ground flaxseed
1 cup turbinado sugar
1 teaspoon baking soda
1/4 teaspoon sea salt
1/2 teaspoon powdered cinnamon
1/3 cup unsweetened applesauce
3/4 cup unsweetened almond milk (or any other plant milk)
1/4 cup melted vegan butter or vegan margarine such as Earth Balance

INSTRUCTIONS

Mix the all-purpose flour, oat flour, ground flaxseed, turbinado sugar, baking soda, cinnamon, and sea salt together in a large mixing bowl. Stir briskly to remove lumps.

Add the applesauce, plant milk, and melted vegan butter or margarine. Stir all the ingredients together until you have a nice batter. It will be thick but slightly creamy. Add additional plant milk if it is too stiff, or additional flour if it’s too thin.

Grease a muffin pan with extra vegan butter or margarine, or spritz it with coconut spray. Fill each tin about 3/4 full of muffin batter. The muffins won’t rise much while baking, so you don’t have to worry about overflow.

Bake your muffins at 350 degrees for 18-20 minutes. You can insert a fork or toothpick in the center of one of them to see if it is done. Remove the pan from the oven and let the muffins cool for a bit. You can eat them as is (so delicious!), or with a pat (or two, or three) of vegan butter or margarine. Maybe even some vegan cream cheese? The possibilities are endless, really.

This recipe makes a dozen small muffins. They’re superb as a quick breakfast or pick-me-up snack, or even as dessert. Cover any leftovers and keep them on your counter for up to three days. These treats are best fresh, however, so eat as many as you can now!