Okay, since we’ve established muffins are a good sort of portable breakfast for DH, I’ve been experimenting. I wanted to add oatmeal and adapt my original Banana Bread recipe because it seems to hold him a bit longer. Whole grains and all that.
- 1 cup all purpose flour
- 1/4 cup wheat germ
- 3/4 cup whole wheat flour
- 1 cup oatmeal
- 1/4 cup milled flax
- 1/2 tsp baking soda
- 1/2 tsp cinnamon
- 3 tsps baking powder
- 1/4 tsp salt
- 2 eggs beaten
- 2 cups mashed bananas (about 6 medium)
- 1 1/2 cup Splenda (or sugar)
- 1/2 cup applesauce (or oil)
- Preheat oven to 350 degrees.
- Spray the muffin tins with cooking spray
- In a large bowl combine flour, flax, oats, wheat germ, baking powder, baking soda, cinnamon, and salt. Make a well in the center and set aside.
- In another bowl, combine the egg, bananas, Splenda (or sugar), and applesauce (or oil).
- Add wet mixture all at once to the dry.
- Stir until just moistened (batter will be lumpy)
- Spoon batter into prepared muffin pans, about 2/3rds full. Bake at 350 for 20-25 minutes or until wooden toothpick inserted near center comes out clean.
- Cool in pan on a wire rack for 10 minutes. Remove muffins from pan and cool on rack.
Hubby declared these definite keepers.
Makes 24 muffins.
Nutrition info: I calculated this using the full fat/calorie version of stuff. Each muffin breaks down to 166 calories and 6 grams of fat. If you replace the oil with applesauce and the sugar with splenda, it works out to 117 calories and 1.5 grams of fat per muffin. If you additionally replace the eggs with 1/2 a cup of egg substitute, it’s 114 calories and 1 gram of fat. I don’t think that’s a big enough difference to merit the removal of virtually all fat.