The original inspiration for these muffins came from Hope for Healing. We cut one of the muffins in half and have it with our breakfast each morning.

I modified the original recipe to make it fit more with the Nourishing Traditions model of soaking the grains and to include lots of berries for their health properties. We use freshly ground flax seed and nuts. Flax seed is prone to becoming rancid very quickly after grinding so it's best to avoid purchased flax meal. If you do purchase it, make sure to keep it refrigerated and use it as soon as possible.

Flax, Oat, Applesauce Muffins

Makes 12 muffins

1 cup whole oats
1/2 cup of coconut milk with 1 TB of apple cider vinegar
2 tbls of melted butter
3/4 cup unsweetened applesauce
3-4 tbls of raw honey
½ cup flax seed, ground (= 1 cup flax meal)
1 cup almonds, ground (= 1 cup almond meal)
2 eggs
2 tsp baking powder
1 tsp baking soda
1/2 tsp sea salt
1 tsp cinnamon
1 cup blueberries
½ cup dried cranberries

Mix the oats, coconut milk and apple cider vinegar. Cover and let sit on counter for 12 hours.

Add the rest of the ingredients to the large mixing bowl and mix well. Pour into muffin tins, and bake at 350 degrees for 25 minutes. This recipe makes 12 large muffins.

If you are using home-ground almond meal, you may need to add an additional 1/4 cup of ground nuts to get the proper consistency for the muffins.

The applesauce can be replaced with 3/4 cup mashed bananas or any other fruit ground into a sauce texture.