Refrigerator Seed Muffins
Yield:
24 muffins
Prep Time:
10 minutes
Cook Time:
15 minutes
Total Time:
25 minutes
Ingredients
- 1 cup spelt flour
- 1 cup almond flour
- 2 cups bran
- 1⁄2 cup ground flaxseeds
- 1⁄2 cup chia seeds
- 2 tsp baking soda
- 2 tsp baking powder
- 1 tsp unrefined sea salt
- 1 cup manuka honey
- 2 whole eggs beaten + 1⁄2 cup liquid egg whites
- 1 1⁄2 cups organic or almond or rice milk
- 1 cup water
- 3⁄4 cup coconut oil, melted
- 1 Tbsp vanilla paste
- Optional: 1 cup mixed chopped dried figs, raisins, or other dried fruit
Instructions
1. Combine all dry ingredients in one large bowl.
2. Combine all wet ingredients in another bowl. Mix well.
3. Add wet ingredients to dry ingredients and fold until just combined. Do not over mix. If the batter is too dry add more milk or water until batter is slightly runny.
4. Fill prepared muffin cups with batter and bake at 425 ̊F for 15 minutes or until just done.
5. Store remaining batter in covered air-tight container in refrigerator.
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