You’ve most likely heard of the movement of Meatless Monday? Well, there was also another movement called Wheatless Wednesday! It was created at the same time as Meatless Mondays, during WWI to encourage Americans to eat less meat and less wheat, to save for the army. Although we might not be living in war conditions now, I do think it’s a good idea to add variety to what we eat, and reduce meat and wheat. There are so many different grains and flours available out there, you too can open up this whole new world of possibilities in your baking. Don’t be afraid, most flours are easily switched without difficulty in small batches. Here’s a delicious recipe for Oat, apple and almond butter muffins, made with spelt and chickpea flours.
Wheat-Free Wednesdays
You’ll notice that most of my recipes use different flours than wheat, and almost never any all-purpose. My wheat-free recipes are not to criticize wheat or sing praises to the gluten-free trend (you can read more on this in my article called The Biggest Gluten-Free Myth), the goal is simply to encourage everyone to try, and experiment with other grains and flours, to venture outside the realm of durum wheat (the stuff used in everything, from all-purpose and whole-wheat flour to pasta, to bread, and everything in-between, even in sausages and toothpaste), even if you don’t have a wheat-sensitivity. I mean, you might like bananas, but would you want to eat bananas in everything? So why do it with wheat? Think of all the delicious possibilities that are available to you! 🙂
Here are some options other than durum wheat (not all are grains, but that’s ok too, they make delicious flours): Spelt, rye, Kamut, buckwheat, brown rice, coconut, quinoa, chickpea, sesame, lentil, tapioca, corn, etc… etc…
So, to start, some delicious healthy wheat-free muffins! For more wheat-free healthy muffin inspiration, check out my Multigrain Banana Chocolate Chip Muffins, or these dairy-free Cranberry, Orange and Chocolate Chip Muffins.
Enjoy!
Oat, apple and almond butter muffins, dairy-free & low-gluten
A better-for-you muffins made with wholegrain flours and low sugar.
Ingredients
- 1/2 cup spelt flour
- 1/4 cup chickpea flour
- 1/4 tsp sea salt
- 1 tsp aluminum-free baking powder
- 1 Tbsp chia seeds
- 1/2 cup rolled oat flakes (not instant kind)
- 2 free-range eggs (organic)
- 1/4 cup maple syrup
- 3 Tbsp organic almond butter
- 1/4 cup extra-virgin olive oil
- 1 1/2 tsp pure vanilla extract
- 3 finely grated organic apples (peeled) (use the small side on a cheese grater for 2 of them and 1 on the larger grater side)
- 1/3 cup organic semi-sweet chocolate chips (optional)
Instructions
- Preheat oven to 375F, line the muffin pan with 9 paper liners.
- In a medium-size bowl, mix the flours, salt, baking powder and chia seeds with a whisk, add the oat flakes and mix.
- In a large bowl, mix the eggs with the maple syrup with a large whisk, until well mixed. Add the almond butter, olive oil and vanilla, mix, add the grated apples and mix well.
- Add the wet mix to the dry one and mix, then add the chocolate chips.
- Divide the batter in the 9 muffin tins.
- Bake at 375F for 30-35 minutes or until golden.
- Remove the muffins from the oven and let cool down for a few minutes, then even though it’ll smell amazing and you’ll want to eat one right away, remove them and let cool down a few more minutes on a cooling rack.
Note: I do not believe anyone should worry about counting calories, but here is the nutritional information for one serving
Calories: 294kcal | Fat: 15g | Saturated fat: 3g | Cholesterol: 41mg | Sodium: 94mg | Potassium: 314mg | Carbohydrates: 33g | Fiber: 5g | Sugar: 16g | Protein: 5g | Vitamin A: 95% | Vitamin C: 3.1% | Calcium: 87% | Iron: 1.9%
Nature's Pulchritude says
Looks delicious and great for breakfast!
Helen @ Scrummy Lane says
I love the combination of ingredients in these … apple, nut butter and oats … wow! What a great excuse to eat muffins for breakfast! 🙂
Love ‘your’ Wheatless Wednesdays idea, too … that’s amazing that it was started so long ago!
EyeCandyPopper says
Thank you! They really are a delicious breakfast! 🙂
I was shocked to learn about it too!
Maru says
Dear ECP, I live in Uruguay and there is no spelt flour. What other flour could I use to substitute it in your recipes?
Love your site!
Maru
Eyecandypopper says
Thank you! I’m so happy to hear of someone reading my blog in Uruguay! That’s too bad that you can’t find spelt flour where you are. Spelt is very similar to wheat, so if you don’t have wheat sensitivity, you could substitute with whole-wheat, or buckwheat flour if you can’t eat wheat. You could also simply use more rye flour. Let me know how it works out! 🙂
Maru says
Thanks for the tip! 🙂
Jessica says
Love the idea of grating the apples in these muffins! Looking forward to trying this recipe!
Eyecandypopper says
Definitely give it a try! The freshly grated apple add a delicate taste and moisture that is very different from applesauce. It has been one of my favourite discoveries in making muffins! And the aroma that you get when you mix the apples, vanilla and almond butter is ridiculous, makes you want to drink it right then and there! haha Happy baking!
Dawn - Girl Heart Food says
I do love Meatless Monday, but haven’t heard of Wheatless Wednesday! These muffins sound like the perfect way to start the day or even for a mid afternoon snack. Love the almond butter in there 🙂
Eyecandypopper says
It’s a nice way to try other grains than wheat, and it tastes delicious too! The almond butter is everything in there!