Saturday, April 27, 2013

No-fat Added Breakfast Muffins

A friend of mine emailed me this recipe and I just had to try it.  We love muffins in this house.  I love to eat them with peanut butter for a quick breakfast and I love to give them to my children for a snack.  This recipe is awesome and very versatile.  Make it your own and feel free to make substitutions, additions, or omissions.   So yummy and satisfying!  And they are so moist you would never know they have no added fat!  Awesomeness!!!  I'm going to make them again this weekend using applesauce instead of pumpkin and adding in some wheat bran.  I'll let you know how they come out. 

Happy Baking!

No-fat added Breakfast Muffins
based on this recipe from the pioneer woman:
1 cup whole wheat flour
1/2 cup all-purpose flour
1/4 cup round flaxseed/flaxseed meal
1 cup regular oats
1/2 cup packed brown sugar
1/2 teaspoon salt
1 teaspoon baking soda
2 teaspoons baking powder
1/2 teaspoon cinnamon
1 cup buttermilk
1 egg, beaten
1 banana, mashed
3/4 cup pumpkin puree (the original recipe called for 1/2 cup of apple sauce, so use whatever you have in your house)
1/4 cup molasses
1/2 cup walnuts, chopped (I only sprinkled 1/4 walnuts on half the muffins - I wanted the baby to be able to eat some and she can't eat nuts yet)

Preheat your oven to 350 degrees and grease a muffin tin (I used Pam baking spray).  In a medium sized bowl, mix the dry ingredients together and set aside.

In a larger bowl, mash the banana and add the other wet ingredients (buttermilk, egg, pumpkin, molasses).  Whisk together to ensure that all the wet ingredients are well incorporated.  Now add the dry ingredients (and nuts if you are adding them to all muffins) to the wet and stir only until combined.  Don't over mix or you'll get a tough muffin.  Using an icecream scoop or a large spoon, divide batter evenly in the pan (this recipe should only yield 12 muffins).  
I forgot to take a picture of the steps along the way, so here is one of the empty mixing bowls!  HA!
Almost ready for the oven...
I topped 6 muffins with some crushed nuts.  I needed to keep some nut-free for my kids, but I LOVE nuts!  Yummy!!!

Bake at 350 for 16-20 minutes or until toothpick comes out clean.  Allow the muffins to cool in the pan for 10 minutes or until cool to the touch.  Serve immediately or store in an airtight container. 

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