"Mares eat oats, and does eat oats...."
I baked these up when I was feeling the need for a break from spelt flour. When talking about oats I’m always sure to remind eaters that they nourish our nervous system. They generally make comfort food to me. The spice in these isn’t a wussy undertone, it’s pretty prominent, so if that makes you nervous, feel free to scale it back to 1-2 teaspoons in all. The raisins can be replaced with other dried fruit (chopped dates, cranberries, etc) or chopped nuts (I bet walnut or pecan would be nice!).
1 ½ cup oat flour
1 cup rolled oats
½ cup oatbran
1/3 cup ground flaxseeds (from about 2 1/2 tbsp whole flaxseeds)
1 tbsp. baking powder
½ tsp. baking soda
1 tbsp. cinnamon and/or nutmeg and/or cloves
½ tsp. sea salt
¾ cup raisins
½ cup applesauce
½ cup maple syrup
½ cup sour milk (1 tbsp cider vinegar + non-dairy milk)
½ cup sunflower oil
Preheat the oven to 375oF. Prepare 12 muffin cups with liners or a light coating of oil and set aside.
Whisk together the flour, oats, bran, ground flax, baking powder and soda, spices and salt in a large bowl. Add the raisins and stir to coat in the flour. Pour in the applesauce, maple syrup, sour milk and oil. Gently mix together just until all the flour has been absorbed. Portion evenly into the prepared muffin cups. Slide them into the oven and bake for 25-28 minutes, until the tops are domed and a toothpick inserted in the centre comes out clean.
Stores in an airtight container for 3 days, or in the fridge for up to a week.
Makes 12 muffins.