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Power Packed Muffins
Rate Power Packed Muffins
Avg. rating 5 from 2 votes.
Recipe Created By: Kathy Przywara
1 cup unbleached flour
1 cup whole wheat flour
1/2 cup oat flour
1/4 cup wheat germ
1/4 cup soy flour
1 Tbsp wheat gluten (optional)
1/2 cup date sugar or brown sugar
1/2 tsp salt
4 tsp baking powder
2 tsp baking soda
1 tsp ground cinnamon
1/4 tsp ground ginger
1 medium carrot, grated
1 medium Granny Smith apple, grated
2 Tbsp blackstrap molasses
1 3/4 cups vanilla soy milk
1/4 cup walnut or vegetable oil
1/2 cup applesauce
demerara or brown sugar
Preheat oven to 325 °F. Grate apple and carrot.
In a large bowl, combine dry ingredients. Whisk to combine and remove any lumps.
In a separate bowl, combine apple, carrot and remaining wet ingredients. Add wet ingredients to dry ingredients and stir to combine. Do not overmix or beat. Batter should be light and airy.
Spoon into paper lined muffin tins. Fill cups nearly all the way. Sprinkle each with a little demarara or brown sugar. Bake for 18 min - regular muffins, 12 min - mini muffins.
These are moist and tasty, not very sweet but the sugar crunch on top is just enough.
I used walnut oil, but any vegetable oil will work.
You can vary the flour combination to total 3 cups. I've used 1 1/2 c white with 1 cup whole wheat and 1/4 cup each wheat germ and soy flour.
Corn is a common ingredient in products. Starch, modified food starch, dextrin and maltodextrin can be from corn. Consult with your physician to find out which corn derivatives you need to avoid. Many corn-free options are available in the US. Find out more about corn substitutions
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Gluten is a protein found in specific grains (wheat, spelt, kamut, barley, rye). Other grains are naturally gluten-free but may have cross-contact with gluten-containing grains. Look for certified gluten-free products if you need to avoid gluten. Find out more about wheat and gluten substitutions
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