This basic muffin recipe will work for any muffin you could want to create . . . apple, banana nut, blueberry, cranberry, pumpkin, and with a couple of adjustments you can make corn muffins, bran muffins, or any other kind of whole-grain muffins you can imagine.
Makes 12 servings
½ cup unsweetened organic almond or soy milk
1 tablespoon chia seeds
¼ cup avocado oil
½ cup unsweetened applesauce
⅔ cup brown rice syrup
1 teaspoon pure vanilla extract
1½ cups sprouted whole wheat flour or whole wheat pastry flour
½ cup semolina flour
Generous pinch sea salt
Scant pinch cinnamon
1 tablespoon baking powder
2 teaspoons baking soda
Preheat oven to 350°F and line a standard muffin tin with papers or lightly oil and flour.
Whisk together oil, applesauce, rice syrup, milk, and vanilla until emulsified. In a separate bowl, whisk together flours, salt, cinnamon, baking powder and soda. Fold in wet ingredients to create a smooth batter. Divide batter evenly among the muffin cups, making them each about three-quarters full. Bake until the centers of the muffins spring back to the touch, about 35 minutes. Cool on a wire rack.
COOK’S TIP: To create bran muffins, substitute bran for semolina flour. For corn muffins, substitute ½ cup cornmeal for semolina flour. To add fruit, add ½ cup blueberries, cranberries, chopped apples, pears, peaches, or cherries. For pumpkin muffins, substitute cooked or canned pumpkin for the applesauce. For banana muffins, you would substitute ½ cup mashed bananas for the applesauce. To add nuts, simply fold in ½ cup of the chopped nuts of your choice to any recipe.