Hummingbird muffins--healthier variation from Let Them Eat Cake: Classic, Decadent Desserts with Vegan, Gluten-Free & Healthy Variations (page 69) by Gesine Bullock-Prado

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Notes about this recipe

  • Summerlandsky on May 18, 2015

    These were very tasty! I didn't have sprouted flour so I used 170 g of whole wheat pastry flour. I was able to get 20 muffins from the batter. I was concerned the steel-cut oats in the topping would be too hard, but they softened nicely. It also needed 27 minuted to bake. Will make again and freeze extra for school lunches.

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