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...|
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.