Healthy Wholesome Muffins

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Courtesy of Fitness Vettish

Makes +/- 36

Preparation: 20 minutes
Baking time: 20 minutes
Drying time: may take up to several hours


Ingredients

780 g    Wholewheat flour
420 g    Coconut flour
(Alternatively 1.2 kg Wholewheat flour only)
⅔ cup   Vegetable oil (options: canola, nut, coconut, etc.)
¾ cup   Honey
575 ml   Coconut or Almond milk (unsweetened)
4 tsp  Baking powder
1 tsp  Salt
Butter or Coconut oil

Seeds, berries, nuts, etc. (optional)

Method

  1. Preheat the oven to 180°C.
  2. Heat the oil, honey and milk together in a pot on medium heat. Stir continuously!
  3. Combine all of the dry ingredients in a large bowl.
  4. Add seeds, berries, nuts, etc. to the dry ingredients and mix together lightly.
  5. Make a “well” in the centre of the dry ingredients and stir in the wet ingredients.
  6. Grease a baking tray with butter or coconut oil.
  7. (I use a coconut oil spray ‘n cook.)
  8. Roll tablespoon-sized balls of dough and place on the baking tray. Place the balls slightly apart to allow for expansion as they bake.
  9. Bake until cooked through and slightly brown.
  10. Turn the temperature down to 70°C and dry out the rusks until they are hardened to your liking.
  11. (I remove the rusks and then place them on a cake rack/grid placed on the baking tray to elevate the rusks and allow them to dry out thoroughly for about 2 hours).