Dry Ingredients
1 cup pastry flour
3/4 cup oat flour
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/4 to 1/2 cup lightly toasted unsweetened coconut chips
**Optional add-ins**
1/4 cup poppy seeds
1/4 cup chia seeds
1/4 cup whole grain amaranth
Wet Ingredients
1/2 cup skim milk (or soy milk to make vegan)
1/4 cup of fresh lemon juice
2 egg whites (or 2/3 cup of applesauce to make vegan)
1/2 cup aguave
1 tsp vanilla extract
zest of 1 medium lemon
1/2 cup melted butter (or 1/2 cup melted coconut oil to make vegan)
Combine all dry ingredients and mix very well.
In a separate bowl add all wet ingredients excluding the melted butter(or coconut oil). Mix well. Slowly pour in melted butter(or coconut oil). Add wet ingredients to dry ingredients. Batter will be thick but moist.
In a well greased muffin tin, fill cups about 2/3 of the way full. Bake at 325 for 20 to 25 minutes. Makes 12 muffins.
*Please note if you have LOW blood pressure, consult your doctor before using chia seeds.
**Whole grain amaranth is very high in protein and it "pops" while baking and my kids love the little tiny pieces of "popcorn" in their muffins.
