This is a recipe I'm very proud of because I made it up myself. I wanted something healthy to eat for breakfast, for a snack or to put in lunches, something very versatile that I felt good about giving my boys, as well as my husband and myself. I packed this with fruit and vegetables. The sweetness comes from the bananas and vanilla. There is NO extra sugar in here. I waited with trepidation as my guys tasted them. Nothing but smiles and requests for more. You won't miss the added sugar and you'll feel really good about the great stuff you're putting in your body!
I also tried out a technique I discovered on Pinterest when I made these muffins today. I only have 1 muffin pan and this recipe makes 24. Using a cookie sheet and the metal rings for canning jar lids, I created another 12 muffin cups! Check it out!
So go ahead and make a batch and eat just as many as you like! No guilt here! They're good for you!!
Ingredients:
2 eggs
1/2 cup vegetable oil
1/4 cup buttermilk *almond milk works too
2 cups of mashed bananas
2 teaspoons vanilla
2 cups flour (I used white whole wheat)1/2 cups rolled oats
2 tsp. baking soda for a denser muffin or 1 tsp. baking soda & 1 tsp. baking powder for a lighter muffin.
2 teaspoons ground cinnamon
1 tsp. ground nutmeg
1/8 tsp. ground ginger
1/2 teaspoon salt
1 1/2 cups shredded carrots
1 cup shredded apples
1/2 cup dried fruit, pick your favorite!
Method:
Heat oven to 350 degrees. Place paper baking cups in regular-size muffin cups.
Heat oven to 350 degrees. Place paper baking cups in regular-size muffin cups.
In a large bowl beat eggs, oil, buttermilk, mashed bananas, and vanilla with a wire whisk until well blended. Fold in rolled oats.
In another bowl combine flour, baking soda, cinnamon, nutmeg & ginger, and salt. Mix well.
Combine wet and dry ingredients. Mix together.
Fold in shredded carrots, apple, and dried fruit.
Fill muffin cups about 3.4 of the way full.
Bake for 20 - 25 minutes, or until a toothpick inserted in center comes out clean.
Cool for 5 minutes and remove from muffin pans.
I really would love to try these - my question for you is this...I have pretty much cut dairy out of my diet and use almond milk in most recipes. Do you think I could replace the buttermilk with almond milk?
ReplyDeleteKara,
ReplyDeleteFunny you should ask because I've been switching to almond milk myself. It should work just fine!! There shouldn't be a huge flavor difference and I would suspect there would be very little, if any, texture difference. I'd love to get review after you make them!