I found a muffin recipe at Recipe Ready and it reminded me of CJ’s Oatmeal Cookies… Now of course, we already have an outstanding muffin recipe in the oft-lauded Oatmeal Muffins, but a little variety is a good thing. And these looked like something that could a)be whipped up FAST and b)use up those three overripe bananas on my counter. So I did a little tweaking and baked up a batch…
- 2 Cups Whole Wheat Flour
- 1 tsp. baking powder
- 1 tsp. baking soda
- 1/2 tsp. salt
- 1 tsp Cinnamon
- 1/2 tsp nutmeg
- 1/2 Cup pecans
- 1- 1/2 cups mashed very ripe bananas (about three large)
- 2 Tbsps Maple Syrup
- 2 Tbsps Canola Oil
- 2 Tbsps unsweetened applesauce
- 1 tsp vanilla
- 1 large egg, lightly beaten
Preheat oven to 350 degrees Combine dry ingredients - except pecans- in one bowl. Combine bananas, applesauce, oil, vanilla, and egg in another bowl and mix well. Add wet to dry ingredients, stirring just until moist. Fold in pecans. Spoon mixture into muffin cups coated with cooking spray - or use paper liners. Bake at 350 for 20 minutes (or until toothpick comes out clean when inserted into center of muffins).
I got 12 heaping muffins out of this. And I declare them yummy! They have a nice bread-y solidity to them - I personally like a substantial muffin. The flavor is great, with a good amount of sweetness. And yes, they did whip up fast. Of course, the same variations should apply to these that apply to the cookies. Like, oh, leaving out the spices and adding some chopped dark chocolate! Though if I did that, I might leave out the maple syrup…
Per Muffin: 162 Calories, 6.3g fat, 23.8g carbs, Fiber 1.6g, Protein 3.2g
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