Wednesday, October 3, 2018
Vegan / Fat-Free Einkorn Muffins
It also has a lower molecular weight compared to processed flour which makes it easier to digest as well and it's more nutritious than most store flours.
This recipe is on the bag of flour, I only modified it slightly by omitting the egg to make it vegan and adding extra applesauce in its place. I also used slightly less sugar. They turned out very tasty and incredibly moist. My husband, not a fan of most "whole grain" items, promptly ate 2 of them and has been spotted stalking the kitchen looking at where I put them away.
In a bowl combine until mixed thoroughly:
1 cup well-ripened bananas, mashed, this was 2 small to medium bananas for me
1/2 cup plus 2 Tablespoons sugar
1/2 cup unsweetened applesauce
1 cup Einkorn flour
1 cup oatmeal (I use Bob's Red Mill)
2 teaspoons baking powder
1 and 1/2 teaspoons baking soda
1 and 1/4 teaspoon salt
1 teaspoon cinnamon
dash of Cardamom (optional)
Bake in preheated 350 F. oven for 15-18 minutes. Cool on wire rack and remove from pan before completely cool.