• Cooking Time: 30
  • Servings:
  • Preparation Time:


got this reciepe out of my "Essential Vegetarian Cookbook"


  • 1 cup of whole wheat flour
  • 1 cup oat flour
  • 1 1/2 teaspoons baking powder
  • 1 1/2 teaspoons baking soda
  • pinch of ground cinnamon
  • 2 large white eggs
  • 2/3 cup plus 2 tablespoons of nonfat buttermilk
  • 1/2 cup unsweetened unseasoned apple butter
  • 1/2 cup packed dark brown sugar
  • 1/3 cup of maple syrup


  • Heat oven to 400 degrees
  • Whisk together the whole wheat flour, oat flour, baking powder, baking soda, and cinnamon.
  • in a seperate bowl, combine the egg whites, buttermilk, apple butter, brown sugar, and maple syrup. Beat that together untiI its smooth.
  • Next, add the dry ingredients to the buttermilk mixture. Stir just untiI moistened. Then distribute the batter evenly among the cups in a nonstick pan. You can use either a bundt pan or a non stick muffin tin.
  • Bake them for 20 to 30 minutes, or untiI a toothpick is clean (when inserted, into the center). Cool for about 10 minutes.
  • To store them, seal them inside a plastic bag and refrigerate or freeze.

Categories: Bread  Muffin 

Author Credit: Essential Vegetarian Cookbook

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