Diane's Stork Muffins

Another recipe from Vive Le Vegan...I just can't pass up a great muffin recipe! They were more time-intensive than other muffins because I had to grind the oat flour and the flax meal, and soak the dates. But it was worth every minute. These are really hearty...great with soup! They are not too sweet...and very healthy.

Diane's Stork Muffins
Vive Le Vegan
by Dreena Burton

2 cups ground oats (quick oats ground into flour in the food processor)
1/2 cup whole wheat pastry flour
1/2 cup barley or kamut flour
3/4 cup unsweetened shredded coconut
1 T baking powder
1 t baking soda
2 t cinnamon
1/2 t freshly grated nutmeg
3/4 pitted dates, chopped (I used medjool dates...soaked in hot water before pitting)
1/2 c dried cranberries (I used raisins)
1/2 t sea salt
2 T flax meal
1 1/4 cups plain non-dairy milk
1/2 cup pure maple syrup
2 t almond extract
1 t pure vanilla extract
1/3 cup canola oil

Preheat oven to 350 degrees. In a large bowl, combine the dry ingredients except the flax meal, sifting in the flours, baking powder and baking soda. Stir until well combined. In another bowl, combine the flax meal and the milk. Add the maple syrup, extracts, and canola oil and stir through. Add the wet mixture to the dry mixture, and stir through until well combined. The batter will thicken as the oats absorb the liquid. Spoon the mixture into 2 muffins pans lined with cupcake liners or lightly oiled. Bake for 16-18 minutes or until a toothpick inserted in the center comes out clean. Remove from oven, let cool 1 minute, then transfer to cooling rack.

Makes 18-20 small muffins or 12 large muffins.

Note: These got dry on me pretty fast, so eat them up over the first few days!