Servings:
Yields 14 cups –
3½ cups of recipe used to make
12 large or 24 mini muffins
Ready In:
20 Minutes
Type of Recipe:
Plant-Based, Vegetarian
Good For:
Dessert, Snack
Big Delicious Muffin Mix
Seriously. Muffins have their own guru tribe of seekers with expectations far beyond the norm who aren’t just seeking your ordinary baked good. These gurus demand big, delicious flavor and a muffin that satiates and satisfies. One that stands the test of time with the clean fuel for a workout that can push you to your limit. Or one that heals a broken heart after a break-up. One to celebrate a personal or professional triumph. Or one just because you feel like eating a muffin. This is one of the mixes I developed years ago for a busy, healthy, active family of fitness athletes. I made a variety of muffins from this mix, every week, for years, so I know its delicious! And I know you’ll love it too!
Nutritionally, these muffins are packed with tons of high-fiber whole grains, clean-burning fats, protein, and a nutrient-dense sweetener. And they’re sweet enough to feel like a treat! Enjoy sunshines!
Ingredients
4 cups thick oats
2 cups sprouted wheat flour (King Arthur, Shiloh Farms, Local Coop, Thrive Market)
2 cups chopped nuts or seeds (walnuts, almonds, hazelnuts, brazil nuts, or sunflower seeds)
1 cup oat flour
1 cup oat bran (or wheat germ)
1 cup ground golden flax
1/2 cup millet
1/2 cup coarse cornmeal (Bob’s Red Mill)
1 cup organic, reduced-fat ground coconut (Let’s Do Organic)
1 cup monk-fruit sugar (or Zero Sweetner)
2 tbsp. baking soda
1 1/2 tsp. sea salt
1 tbsp. cinnamon
1/4 tsp. nutmeg
Tools:
Stand-mixer or large mixing bowl and wooden spoon
Spatula
Large food storage container or 4-5 large Ziploc baggies
Step by Step Instructions
Step 1
In stand-mixer or mixing bowl, combine dry mix ingredients and mix thoroughly.
Step 2
Transfer to a large food storage container or divide among 4 Ziploc baggies. This can be frozen too!
Note:
I want a big, light, and airy muffin! So, I don’t use paper or foil cups in my muffin tins because of how they insulate the pan and effect the rise of the muffin. To avoid this, bake in a clean oil, spray-coated tin.
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