Delicious, healthy vegan breakfast muffins using oat flour.
Preheat oven to 350 degrees F (175 degrees C). Grease 12 muffin cups or spray with cooking spray.
Mix oat flour, sunflower seeds, pumpkin seeds, baking powder, cinnamon, nutmeg, ginger, salt, and cloves together in a bowl. Stir hot water and flax seed meal together in a small bowl; add to flour mixture. Stir soy milk, raisins, agave nectar, and olive oil into flour mixture until batter is just mixed. Scoop batter into the prepared muffin cups using an ice cream scoop.
Bake in the preheated oven until a toothpick inserted in the center of a muffin comes out clean, 25 to 30 minutes.
Per Serving: 209 calories; protein 5.5g; carbohydrates 32.8g; fat 7.7g; sodium 195.7mg.
The best flavour of the flour could make a real deal to your bread. Different makers do vary. Great taste or Canadian flours, which are naturally higher in gluten, may give you a better rise than standard bread flours – especially if you’re make wholemeal dough , which not always getting bigger as well as white bread.
To made this in a dough , add all the ingredients to your breadmaker and follow the manufacturer’s instructions.
A bread first rising can be make in the fridge 24 hours . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great limit , as you can start it yesterday , then clear it off the next day.