“The muffins will come out moist and naturally sweet with a little bit of a crunchy texture from the nuts. For a richer texture, you can add some raisins, walnuts or even some carrot shavings (or pulp from carrot juice). The possibilities are endless and so is the guilt! The more healthy ingredients you add, the more nutrient rich these muffins will be.
If you do not own a dehydrator, some toaster ovens are equipped with a dehydrator option. Or, you can “bake” these on the lowest oven temperature your oven will allow. My oven will not go lower than 200 degrees. Anything heated over 118 degrees is not considered raw. However, if you do bake these on low temperatures, they will still be a healthier muffin than the supermarket varieties that contain additives, preservatives and unhealthful oils and fats.
When I am forced to “bake” raw dishes in the oven, I cut the time needed if I was to dehydrate in half. You just need to keep an eye on them to be sure that they don’t dry out.”
1 tablespoon raw whole golden flax seeds, ground into a meal in a coffee grinder or small food processor
¼ cup raw oat groats, ground into a powder/flour
¾ cup raw organic almonds, ground into a powder/flour
Dashes of cinnamon and nutmeg
3 tbsp water
1 ripe banana, mashed up really well
1 tablespoon agave
1 teaspoon vanilla extract
Combine the ground oats, ground almonds, and cinnamon and nutmeg in a bowl.
Whisk flax seed and water together briskly
Add to mixture of ground oats and almonds
Add mashed banana and combine well.
Place mini muffin paper liners into a pan. Spoon a small amount into each mini muffin liner. Press down to pack with the edge of a spoon or your finger.
Dehydrate muffins at 105 degrees for about 4 hours.
Remove the muffin liners from the pan and dehydrate for another 6 hours or until desired consistency.
If you are baking a low heat, bake at 200 degrees for about 5 hours. Check muffins during baking to be sure that they don’t dry out.
This healthy muffin recipe makes about 12 mini-muffins.