Dry Ingredients 2 c. white whole wheat flour 1 c. organic oats–quick or regular oats 1 t. baking powder 1 t. baking soda 1/2 t. sea salt
Wet Ingredients 1 1/2 c. organic Greek yogurt 3/4 organic coconut palm sugar 2 large organic eggs, lightly beaten ¼ c. local honey 4 T. organic unsalted butter, melted and slightly cooled 1 t. organic vanilla extract
1 c. organic fresh blueberries
Directions: Preheat the oven to 350 degrees.
In a small bowl, stir together the dry ingredients. In a larger bowl, whisk together the wet ingredients. Add the dry ingredients to the wet. Gently mix until just about combined. Stir in the blueberries.
Fill the muffin tins ¾ full. Bake for 20-25 minutes.
Dry Ingredients 1 1/2 c. white whole wheat flour 2 t. baking powder 1/4 t. salt 1 t. ground cinnamon
Wet Ingredients 1/2 c. unsweetened applesauce 1/2 c. homemade buttermilk (see recipe below) or (alternative organic milk) 1/2 c. honey 1 large organic egg 1 t. organic vanilla extract
Stir In Ingredients 1 c. peeled and chopped organic apples (about 2 medium apples)
Directions: Preheat the oven to 350 degrees. Lightly grease a muffin pan (alternative: silicone muffin cups).
In a small bowl, combine the dry ingredients. In a larger bowl, whisk together the wet ingredients. Add the dry ingredients to the wet ingredients and stir just until combined. Very gently, stir in the apples. Fill muffin containers ¾ full and bake approximately 15 minutes.
Mix/stir as little as possible to create fluffy, moist muffins. I don’t like the clean toothpick test for muffins because they are often overdone. Muffins continue to cook for a bit longer when removed from the oven. Instead of the toothpick test, watch for them to begin releasing from the edge of the baking cup/tin (and look for a slightly golden color). Once you’ve baked a few batches, you’ll begin to learn your oven’s ideal baking time.