![]() 3/4 C. non-dairy milk 3 T. olive oil 1 egg or 1T flaxseed meal+3T water- let sit for a few minutes before adding to batter 1 C ground oatmeal 1/4 C almond meal 1/2 C Rice flour 1/4 oatmeal 1/2 C brown sugar 2 T. honey 1/4 t. salt 2 1/2 t. baking powder 1/8 t. cinnamon Preheat oven 385 degrees. Line muffin tin with liners. In a large bowl mix milk, oil, flaxseed/water until well blended. Add remaining ingredients. Blend until moist. Add different variations as desired. Fill liners 2/3 full. Bake 18 minutes until golden brown and done with a tooth pick. Different Variations- ~ add 1/3 C Enjoy Life Mini Chocolate Chip or chocolate chips of your choice ~add one mashed banana with liquid ingredients (I like doing banana chocolate chip) ~ add 1/2 C applesauce, decrease milk to 1/2 C, try adding small piece of fresh apple ~add 1/2 C raisins or dried cranberries ~add 3/4 C pumpkin, decrease milk to 1/2 C add 1/4 t. pumpkin pie spice and 2 T chopped walnuts (optional) ~try blueberries, chopped apples, carrot, zucchini, or peaches
2 Comments
Maggie Danhakl
1/24/2015 12:21:42 am
Hi,
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AuthorI am recent grad from Holy Cross College at Notre Dame Indiana. I finished with a Bachelor of Arts in business major and minoring in marketing, communication, graphic design and theology. I was diagnosed with food allergies at the end of my freshman year of high school, after suffering migraine headaches all through middle school. I was then diagnosed with hypothyroidism during my senior year of high school. My family has come a long way since the first summer. I'm allergic to peanuts, wheat, and eggs. I also limit my dairy use. I've always enjoyed to bake ever since I was young, now creating allergy free treats have been a fun experiment. I hope to continue to build this blog to share some of my favorite recipes I like to make. Archives
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