I recently gave up gluten again, after doing the Tony Robbins Life Mastery program. I also started drinking celery juice every morning, and finally gave up chocolate! I find I have so much more energy and patience after these changes, but I was missing eating things like muffins. So I made up a recipe! Maple apple oatmeal raisin muffins, based on what I had in the kitchen. They came out so tasty, my husband is asking to eat them instead of the regular wheat muffins. We’ll be making these again!
I hope you enjoy this recipe, which is part of our 1,000 Food Experiments to create sustainable meals for our family and yours.
Ingredients ($5.50 for 12 muffins)
1 tsp vanilla – $0.20
1/2 cup maple syrup – $1.43
1 cup soy milk – $0.28
2 tbsp ground flax seeds – $0.30
1/3 cup melted vegan butter – $0.33
1 apple, grated, with skin – $0.29
1 1/4 cup gluten-free flour blend (I used Bob’s Red Mill) – $0.40
1/3 cup almond flour – $0.42
1/3 cup buckwheat flour – $0.42
2 1/2 tsp baking powder – $0.04
1/2 tsp salt – $0.03
1 cup rolled oats – $0.12
1 1/4 cup raisins – $1.25
Directions for Maple Apple Oatmeal Raisin Muffins
1. In a small bowl, mix the wet ingredients: vanilla, maple syrup, soy milk, flax seeds, melted vegan butter, and grated apple. Let it sit for 5 minutes so the flax seeds soak up some of the liquid.
2. In a large bowl, mix the dry ingredients: gluten-free flour, almond flour, buckwheat flour, baking powder, salt, rolled oats, and raisins.
3. Pour the wet ingredients into the dry ingredients and stir just until combined, being careful to not overmix.
4. Spoon the batter into 12 muffins cups (I used silicone wrappers but you could use paper in a muffin tin instead), then bake at 375F for 18 minutes. Cool on a wire rack and enjoy your maple apple oatmeal raisin muffins, with no dairy or gluten! 🤗❤️
If you tried it, or have other recipes you’d like us to experiment with, please post to Instagram and tag @maitricooks, or leave a comment below.
Wishing you and your family a healthy, happy day!