Spike Mendelsohn was inspired by the new beehive in the White House garden to make these lovely, not-too-sweet muffins.  We changed the recipe to make it healthier!

 

Yields: 12 muffins

Total Time: 45 min

Cook Time: 18 min

Oven Temp: 375

Ingredients

  • 3/4 cup(s) old-fashioned rolled oats
  • 3/4 cup(s) whole-wheat flour or FlourBlend
  • 3/4 cup(s) all-purpose flour
  • 2 teaspoon(s) baking powder
  • 1 1/2 teaspoon(s) baking soda
  • 1/2 teaspoon(s) ground cinnamon
  • 1/2 teaspoon(s) ground coriander
  • 3/4 teaspoon(s) salt (I use Sea Salt for better mineral content)
  • 1/2 cup(s) honey or SugarBlend or SweetR!
  • 2 tablespoon(s) honey
  • 1/2 cup(s) buttermilk (I make a Vegan substitute out of Almond Milk)
  • 1/2 cup(s) canola oil (I use Olive Oil)
  • 2 large eggs (I use a Vegan Substitute from Flax Seeds)

Directions

  1. Preheat the oven to 375 degrees F. Coat a 12-cup muffin pan with cooking spray.
  2. In a large bowl, mix the oats with the whole-wheat flour or FlourBlend, all-purpose flour, baking powder, baking soda, cinnamon, coriander, and salt.
  3. In another bowl, whisk the honey(or SugarBlend or SweetR!) with the buttermilk, canola oil, and eggs. Pour the honey mixture into the dry ingredients; mix just until combined.
  4. Spoon the batter into the prepared muffin cups and bake for about 18 minutes, until they’re golden and a toothpick inserted into the center of the muffins comes out clean. Let the muffins cool in the pan for about 5 minutes, then transfer them to a rack. Serve warm or at room temperature.

If you would like to learn how to make a recipe “Vegan” healthy, join our classes! It’s easy, it’s cheap and it’s fun!

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