Wednesday, September 5, 2012

Whole Grain Banana Bread Muffins

These muffins are so delicious, healthy as they are full of whole grains, good fats, and naturally sweet. They are also very filling and the  recipe requires no eggs, yet still fluffy. These are also great to freeze and warm-up when your on the go. I consumed these with my daily cup of coffee, a perfect pairing. 


Whole Grain Banana Bread Muffins/Loaf: (12 muffins/ 1 loaf)
Adapted from My New Roots

1 cup oat flour*
3/4 cup brown rice flour*
1/4 flax seed meal
2 1/4 cup bananas, mashed (5 small bananas)
1/2 tsp salt
2 tsp baking powder
1 tsp cinnamon
1 tsp vanilla
3 tbsp olive or coconut oil
1 tbsp apple cider vinegar
1/4 cup milk
1/2 cup mixed nuts/seeds
dark chocolate chips (optional)

Preheat oven to 350F. Line a muffin tin or a loaf pan or lightly grease. Combine the milk, oil, vinegar, vanilla, and bananas into a bowl and mix well. In a large bowl combine dry ingredients. Add banana mixture and combine using as few strokes as possible. Fold in seeds/nuts and (optional chocolate). Pour into prepared pan, place extra toppings if desired, lightly flatten with a spoon. Bake for 30 minutes for muffins and 1 hour for loaf, or until a toothpick inserted in the center comes out clean.

*to make oat or rice flour, simply place in your food processor or blender, grind until fine powder-- takes a few minutes.

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