makes 12 muffins.


1 T ground flaxseed

3 T water

¼  c rolled oats

1 c dried fruit or ¾ c fresh fruit

1 c regular flour + 1 T keep separate

1 c whole-wheat pastry flour

1 ½  t baking powder

½  t baking soda

1 ½  t cinnamon

¾ c sugar + 3T keep separate

½  t salt

1 ¼ milk alternative (coconut, soy, almond)

¼ c olive oil

3 T melted butter alternative + 3 T melted keep separate

½ c chopped nuts



2 small bowls. medium bowl. large bowl. measuring cups and spoons. whisk. rubber spatula. muffin pan.

preheat oven to 325° grease muffin pan.

in first small bowl combine flaxseeds and water. set aside.

prepare fresh fruit into bite size pieces. or if using dried fruit, soak in hot water. set aside. 

in other small bowl combine rolled oats and the kept separate ingredients, 1 T flour, and 3T sugar. set aside.

in large bowl combine flours, baking powder, baking soda, cinnamon, sugar, and salt. stir dry ingredients with whisk.

in medium bowl combine milk alternative, oil, butter alternative and soaked flaxseeds. add these liquid ingredients to large bowl. carefully incorporate ingredients using the whisk. try not to over mix.

add fruit and chopped nuts to batter. if using dried fruit, first drain water from soaked fruit. stir mixture.

pour batter into muffin pans ¾ full.

in the small bowl with flour, sugar and oats add in the remaining 3 T melted butter and mix to create a topping.

evenly distribute topping onto all muffins.

bake for 15 minutes. rotate muffin pan half way through bake time.

store muffins in an airtight container up to 1 week.

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