Whole Wheat and Oat Flour, Orange & Berry Breakfast Muffins

 It has been a REALLY long time since I posted a new recipe, but I've found myself coming back to this recipe several times, and wanted to share it. 

When I lived in Guatemala, there was a restaurant called, "A Su Gusto" which is roughly translated as, "As you like it."  I think that these muffins embody the spirit of "as you like it." 

As such, feel free to use whatever fruit you have on hand. I often use frozen berries, but sometimes use chocolate chips, or fresh fruit that I have in the house. Similarly, use the nuts and/or juices for flavor that you prefer. 

I love the flexibility of this recipe - for me it is truly a mix of "as you like it" smashed together with "whichever ingredients are on hand." I hope you enjoy this recipe as much as we do. 

Combine the following ingredients:

2 cups whole wheat flour

2 cups oat flour

1 cup shredded, unsweetened coconut 

1/2 c. chopped, toasted pecans (or nuts of your choice)

1 T. +1 t. baking powder

1 T. chia seeds

1 t. baking soda

1/2 t. sea salt

1/2 t. ground cinnamon

1/4 t. ground cardamon

1 T. orange zest (or citrus zest of your choice)

In another bowl combine the following wet ingredients:

2 c. plain yogurt - use this link for my simple soymilk yogurt recipe

3/4 c. mixed berries - your choice

2/3 c. non dairy milk (I use WestSoy plain because it has two ingredients - soybeans and water)

1 c. pure maple syrup

2 Tbsp orange juice (or juice of your choice) 

1 t. vanilla

Pour the wet ingredients into the dry ingredients and gently combine until mixed. 

Bake at 350* in muffin tins lined with cupcake liners or parchment paper squares for 20-25 minutes. 

If desired, sprinkle with demarara sugar just as the muffins come out of the oven. 

Yield 24 muffins