A not-too- sweet muffins great for breakfast or a lunch treat. Freezes well.
Author: Trish Cowper | www.infinebalance.com
1tablespoonground flax seeds
1cupwhole wheat flour
1/2cupbrown rice syrup
1/4sunflower or other vegetable oil
Preheat oven to 400 F and line a 12-cup muffin pan with paper liners (muffins are easier to freeze if you bake them in liners)
In a small bowl mix together ground flax with non-dairy milk and vanilla. Set aside.
In a medium bowl mix together millet, oats, flour, salt and baking soda.
To the flaxseed and milk mixture, stir in brown rice syrup, brown sugar and sunflower oil. Whisk well to combine. Add wet ingredients to dry and gently fold to just combine.
Spoon batter into prepared muffin cups and bake about 15 minutes, or until a toothpick inserted in the center of a muffin comes out clean. Remove from oven and let cool for 5 minutes in the muffin time. Then remove muffins and allow to rest on a wire rack until completely cool.
For freezing, wrap completely cooled muffins individually in plastic wrap and then store n an airtight container or large freezer bag for up to 6 weeks
recipe adapted from 350 best vegan recipes by Deb Roussou
Millet and Oat Muffins https://www.infinebalance.com/millet-oat-muffins-vegan/