Ingredients:
2 cups almond milk
2 1/2 cups freshly ground soft white wheat grain
1/2 cup flax seed meal
1/2 cup oatmeal
1 tsp. baking soda
3 tsp. baking powder
1/2 tsp. sea salt
1/4 cup sucanat
2-3 mashed ripe bananas
1/2 cup chopped nuts (optional)
Place all dry ingredients into a large mixing bowl and stir well. Add the milk, nuts, and bananas. Stir just until moistened.
**You can add dried fruit, fresh blueberries, or even carob chips! We have served them with homemade chocolate icing as dessert. Get creative and come up with your own combination!
Pour into a muffin tin that has been well greased with oil. I use safflower which is a high heat oil. Makes about 18 muffins.
Bake at 350 for 15-18 minutes.
This recipe has no oil, eggs, or dairy. I keep boxed almond milk in the cabinet to always have on hand. This recipe works great for days when we are low on refrigerated items. You can freeze your bananas that are turning brown, and you will always have them on hand. Just put them in the fridge to thaw over night. These muffins freeze well.
Thanks Anna Kathryn for asking for this recipe!
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