Ingredients
The following ingredients have 12 Servings
- 1 1/4 cups old-fashioned oats
- 1 cup spelt flour (or substitute whole wheat or AP flour if desired)
- 3 tablespoons unsweetened natural cocoa powder
- 1 tablespoon ground flaxseed meal *
- 1 tablespoon Brewer's yeast *
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 large egg
- 1 cup unsweetened applesauce
- 1/2 cup low fat buttermilk
- 3 tablespoons honey
- 2 tablespoons coconut oil (melted and cooled slightly)
- 1/3 cup to 1/2 chopped walnuts (optional)
- 1/3 cup to 1/2 dark chocolate chips for sprinkling on top
Instruction
- Preheat oven to 350 degrees. Lightly spray a 12 cup muffin pan with nonstick vegetable spray and set aside. Or use 5 (4½-inch) paper baking liners/cups/wrappers placed on a baking sheet. Set aside.
- In a large mixing bowl combine the oats, flour, cocoa, flaxseed meal, Brewer's yeast, baking powder, baking soda and salt. Set aside.
- In a medium mixing bowl whisk together the egg, applesauce, buttermilk, honey and oil.
- Make a well in the center of the dry ingredients and pour in the applesauce mixture. Using a rubber spatula, fold the mixtures together just until all dry ingredients are moistened.
- Spoon the batter evenly between the prepared muffin pan or paper liners. Sprinkle with chopped nuts and chocolate chips. Bake at 350 degrees for 18-20 minutes or until the top springs back when lightly touched.
- Cool on a wire rack.
- Store leftovers at room temperature in a sealed container.
