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whole wheat oatmeal almond muffins

July 23, 2011

After my whole wheat almond bread transformed into loaves of sour blah, I was left longing for another episode of almonds and whole wheat flour. Coincidentally, it was also about time to make some more muffins for my second breakfasts. So I woke up one lazy Saturday morning and knew immediately what I wanted to Google.

These were some solid little muffins of joy. The flavor combination worked really well–I managed not to screw everything up by messing around with the extracts, too! High fives all around.

Whole Wheat Oatmeal Almond Muffins
1 cup old-fashioned oats
1 cup buttermilk
1 cup whole-wheat flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon cinnamon
1/4 teaspoon kosher salt
2 lightly beaten egg whites
1/4 cup brown sugar
1/4 cup honey
2 tablespoons butter, melted
2 tablespoons natural, unsweetened applesauce
1/2 teaspoon almond extract

1. Preheat the oven to 400 degrees. In a small bowl, combine the oats and buttermilk. Line a muffin tin with 12 cupcake papers or grease with cooking spray.
2. While the oven preheats and the oats soak, whisk the flour, powder, soda, salt, and cinnamon in a medium bowl. In a separate large bowl, combine the egg whites, sugar, honey, butter, applesauce, and almond extract. Fold the oatmeal mixture into the egg white mixture in the large bowl, stirring only until combined. Next, fold the flour mixture into the large bowl, stirring only until combined.
3. Divide the batter between the 12 lined cups. Bake for 20 to 25 minutes, or until a tester comes out clean. Allow the muffins to cool slightly in their papers on a rack. Serve warm or allow to cool completely and store in an airtight container.

Source: adapted from The Kitchen Sink Recipes

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