I crafted a new muffin recipe last week and it may be my new favorite.
Perfect alongside a glass of milk.
Or crumbled over a bowl of hot oatmeal.
Or just by itself. Or in pairs. Two muffins at once sounds great to me.
These are dang good and surprisingly healthy! I made them with whole grain flour, a limited amount of sugar, and only a slight bit of coconut oil for moisture.
Try them for yourself, won’t you?
yields approximately 9-10 muffins
1/2 c + 2 Tbsp. whole wheat flour
1/2 c + 2 Tbsp. old fashioned oats
1/2 tsp. baking powder
1/4 tsp. baking soda
1/4 tsp. cinnamon
1 1/2 Tbsp. cocoa powder
1/2 c. applesauce, unsweetened
1/4 c. buttermilk (or sub other milk)
1 small banana, mashed
1/4 c. brown sugar
1 Tbsp. coconut oil, melted (or sub canola or vegetable)
1 very small egg (or half of a large egg OR a flax egg)
1 tsp. vanilla extract
1/4 c. + 1 Tbsp. peanut butter (I used crunchy)
handful chocolate chips
Preheat oven to 375*.
Combine the flour, oats, baking powder, baking soda, salt, cinnamon and cocoa powder in a medium bowl.
In a separate bowl, combine applesauce, buttermilk, banana, egg, brown sugar, oil, vanilla extract and peanut butter.
Combine wet and dry ingredients and add a handful of chocolate chips. Be sure not to over-mix.
Scoop into a greased muffin tin (or use cupcake liners) and bake for about 16-18 minutes. A knife or toothpick should come out clean when they’re done.
It kind of goes without saying, but the batter is DELICIOUS.
I know, I know. Salmonella. But I couldn’t help it! I could hardly keep my finger out of the mixing bowl! Mmmmmm, so good.
Despite their deceiving name, these muffins are not overly sweet or rich. And their moist and hearty texture makes them the perfect little snack or breakfast-on-the-go.
Too bad I had to eat it : ( Oops.
From my kitchen with love,