Thursday, February 20, 2014
Recipe from http://www.sugarfreemom.com
Husband-Tested in Alice’s Kitchen
Makes 24 to 31 servings
We were just delighted with these delicious “muffins.” They are sweetened with a ripe banana and honey or maple syrup. There’s no oil or butter because unsweetened applesauce is used instead. While these bake, your house will smell divine! The original recipe says that it yields 24 muffins. I was able to make 31 using a ¼ cup-measuring cup to dip the batter into the muffin cups. If you are eating a gluten free diet, make sure you are using certified gluten free oats and baking powder. These will make a fabulous and healthful breakfast or snack with some fresh fruit served along side. All the ingredients for this deliciously healthful breakfast can be found at Lost River Market & Deli, our community-owned grocery store.
2 large eggs
1 teaspoon vanilla extract
2 cups applesauce, unsweetened
1 banana, mashed
½ cup honey or ½ cup real maple syrup**
5 cups, old fashioned rolled oats
¼ cup flaxseed meal* (You can purchase flaxseed meal or you can buy flax seeds and grind them yourself. Store in the fridge.)
1 Tablespoon ground cinnamon
3 teaspoons baking powder
1 teaspoon salt
2 ¾ cups milk (Your preference) (I used unsweetened almond milk.)
Optional toppings: raisins, walnuts, chocolate chips, chopped nuts, dried fruits, etc… Fresh or frozen fruits will also work.
Preheat oven to 350 degrees. Spray cupcake liners with nonstick cooking spray. (I tried making these in silicone cups and also with sprayed cupcake liners. The cupcake liners worked much better and the “muffins” came right out.) Place the cupcake liners in a standard muffin pan. Mix eggs, vanilla, applesauce, mashed banana and honey (or maple syrup) together in a bowl. Add in the oats, flaxseed meal, cinnamon, baking powder, salt and mix well with wet ingredients. Finally pour in milk and combine. The batter will be loose and runny. Don’t worry. Pour mixture evenly into muffin cups using a ¼ cup measure. If using toppings add them onto the tops of muffins now. If using fresh or frozen fruit, drop it right into the batter. Bake 30 to 35 minutes until a toothpick in center comes out clean. Cool and enjoy or freeze them in gallon freezer bags. Thaw overnight in the fridge for breakfast. Reheat in the microwave.
**6 packets of Sweetleaf Stevia or 1½ teaspoons stevia powder can be used in place of the honey or maple syrup
Nutrition Info without toppings: Servings: 24* Calories for one: 107; Fat: 3g; Cholesterol: 19mg; Sodium: 121mg; Fiber: 4g; Sugars: 3g; Carbs: 17g; Protein: 4g; Weight Watcher Points+: 2