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.
Ingredients:
Cooking spray
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.
Instructions:
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
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