I've tried this recipe a few ways, depending on what's in stock in the kitchen. Today I used all oat bran where the original recipe called for oat flour and it may be the best yet! They have loads of fiber and protein, no dairy or eggs, and only natural sweetening. My husband is working through a cold bug today and they made him smile.
To make the applesauce, I peel, core and cube two apples and simmer them in a shallow pan with a little water until they are soft. Use a potato masher to make them into applesauce. The beauty of this method is that small chunks of apple will be here and there in the finished muffins.
To make your own plain almond milk, soak 1 cup of raw, organic almonds in water overnight. Drain, rinse and blend with 4 cups of fresh filtered water until almonds are ground fine. Strain out the almonds, using a fine mesh sieve. You can compost the spent almonds. I keep a quart of this milk going at all times, so I always have some ready for granola or chai.
Apple-Hemp Muffins...makes 12
1 1/2 cups whole spelt flour
1 cup oat bran
1/2 cup shelled hemp seeds
2 teaspoons non-aluminum baking powder
1 teaspoon baking soda
pinch of sea salt
1/2 teaspoon cinnamon
1/4 teaspoon ground nutmeg
1/8 teaspoon ground cardamom
1 cup unsweetened applesauce
1/2 cup maple syrup
3/4 cup plain almond milk
1 teaspoon vanilla
3 tablespoons almond oil
Preheat oven to 350 degrees. Line muffin tin with paper cupcake liners. In a large bowl, mix together flour, oat bran, hemp seeds, baking powder, baking soda, cinnamon, nutmeg, and cardamom until well combined.
In another bowl, combine applesauce, maple syrup, plain almond milk, vanilla, almond oil and salt. Add dry mixture to the wet and gently mix until just combined.
Spoon batter into prepared muffin pan. Bake for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean.