Cinnamon Oat Rye Muffins

Submitted by Jenna C.

"I went to the grocery store intending to by spelt flour. The store I went to did not carry spelt flour but they had an array of non-wheat flours. I randomly pick dark rye flour. Why, because it was cheap. I've been really looking into stepping away from wheat products because wheat is acidic. Well I came home to see if there were any good rye recipes like muffins, or brownies but all I kept seeing was recipes for rye bread; and if I did find a muffin or brownie recipe it always required you to mix rye flour with all purpose flour, which would have defeated the whole point. I remembered seeing a rye and oat muffin recipe on line and that was my inspiration. I took a more complicated recipe and simplified it. I used rye and oat flour not white and rye flour with whole rolled oats like the original recipe entailed and I came up with something great! Cinnamon Rye Oat Muffins!"

 

• Ready In: 30mins
• Ingredients: 10
• Serves: 9

ingredients

• 1 cup dark rye flour
• 1 cup finely blended oats
• 1⁄2 teaspoon salt
• 6 tablespoons sugar
• 3 tablespoons baking powder
• 2 tablespoons cinnamon
• 2 eggs (or flax egg)
• 1 cup non-dairy milk (I used rice milk)
• 2 tablespoons vanilla extract
• 3 tablespoons grapeseed oil (or olive oil)

directions

1. Combine all dry ingredients in a large bowl.
2. Beat eggs lightly and mix with wet ingredients.
3. Combine dry and wet ingredients, line muffin pan with non-stick spray.
4. Scoop ingredients in to lined muffin pan and top muffins with whole rolled oats and chia seeds for extra nutrients.