Recipe by Pepita
Inspired by the rolled oat muffin recipe on the Bob's Red Mill website, but with molasses and ginger to spice it up. (Probably be good with bits of crystallized ginger too, what the hey). I used ground flax and water as my "egg" because I had no "real" eggs on hand and plenty of flax. Probably works even better with real eggs, but these came out surprisingly well with the flax substitute.
Top Review by ladypit
I made some modifications and these did not work out for me at all, so I'm not assigning stars. I attempted to double the recipe (for a dozen) and I added a handful of mini chocolate chips. These never set no matter how much I baked them and were inedible. Love the idea and may try again! Thanks for a healthy one to try, but I don't recommend trying my modifications!
- 1⁄2 cup oats
- 3⁄4 cup boiling water
- 1⁄8 cup flax seed meal (to be mixed with the flour)
- 1⁄4 cup whole wheat flour
- 1⁄4 cup molasses
- 1 tablespoon canola oil
- 1 tablespoon flax seed meal (for the flax "egg")
- 3 tablespoons boiling water
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1 teaspoon vanilla
- 1 1⁄4 teaspoons ginger
- 1⁄3 cup flax seed (toasted if you like)
Directions See How It's Made
- Add 3/4 cup boiling water to oats. Let stand for 20 minutes.
- Form flax "egg" by mixing 3 tablespoons boiling water with 1 tablespoon ground flax seeds. Allow to sit for a couple of minutes.
- In a separate bowl, mix dry ingredients together (flour, 1/8 cup ground flax, baking soda, cinnamon, ginger, flax seeds).
- "Beat" molasses, oil and vanilla into flax "egg". Mix into oat mixture.
- Add wet ingredients to dry ingredients.
- Pour into 6 muffin cups.
- Bake for approximately 15 minutes at 350°F.