Friday, December 3, 2010

Banana Oatmeal Muffins

This recipe has been in my collection for over a year now. I made them for an easy quick breakfast for my high school son. They are very yummy and nicely moist.

I use organic unpasteurized (raw) honey for the sweetener. Sugar is sugar but at least this honey is unrefined and natural.

Banana Oatmeal Muffins

Makes 12 muffins

Preheat oven 350

Dry Ingredients:

2 cups old fashioned oats (process in food processor until fine, but not a powder)
3/4 cups whole wheat flour
1/2 tsp cinnamon
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt

Wet Ingredients:

1 generous cup of mashed banana (about 2 bananas)
3/4 non-dairy buttermilk*
2 Tbsp ground flaxseed + 6 Tbsp water (egg substitute)
2 Tbsp organic canola oil
6 Tbsp organic unpasteurized honey

*Place about 1/4 tsp of lemon juice into your measuring cup and fill the rest up with non-dairy milk. Let sit 5 minutes.

Combine all dry ingredients. Combine all wet ingredients. Add wet to dry and stir just to combine, don't over-mix.

Pour into greased muffin cups, filling cups about 3/4th full. Bake 15-20 minutes or until toothpick inserted in center comes out clean. Cool in pan 5 minutes. Remove to cool on wire rack.

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