6 Week Flax Muffins
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- 1 cup whole wheat flour
- 1 cup The Grain Market Rolled Oats, ground
- 1 cup The Grain Market Flax Seed, ground
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon
- 1 cup sugar
- 1/2 cup apple sauce
- 2 eggs
- 1 teaspoon vanilla
- 1 cup almond milk
- 1/2 teaspoon apple cider vinegar
- Preheat the oven to 375 degrees.
- In a large mixing bowl combine dry ingredients and mix well.
- In a small cup combine the almond milk and apple cider vinegar and let rest.
- To the dry ingredients add the remaining ingredients including the almond milk mixture.
- Place a large spoonful into a prepared muffin tin.
- Bake for 10 - 12 minutes or until firm to the touch.
- Store the leftover muffin mix in the refrigerator for 5 - 6 weeks. Do not stir the mixture before using out of the fridge.
- Enjoy!
