I’ve been baking these muffins quite often over the course of about two years, perfecting the recipe each time. Please let me know if there is a “healthy muffin contest,” because my muffins deserve to enter and win gold medals made out of carrots: they are that healthy! They freeze extremely well, too. As I made the muffins today, I put half of them in the freezer: they make a wonderful kid breakfast on the go; just add a soft-boiled egg or some yogurt or a nice green smoothie to increase nutritional value.
The Healthiest Muffins Ever!
By March 30, 2011Published:
- Yield: 1 dozen
- Cook: 15-20 mins
I've been baking these muffins quite often over the course of about two years, perfecting the recipe each time. Please let me know if …
- 1 cup Rolled oats
- 1/2 cup Unsweetened applesauce may add an extra banana instead
- 2 Ripe bananas mashed
- 1 tbsp Nut butter* or 1 tbsp of flaxseed and 3 tbsp of water instead
- 2 tbsp Coconut oil
- 1 tbsp Baking powder
- 1 tsp Cinnamon
- 1/2 cup Blackstrap molasses
- 1/2 cup water
- 1/2 cup Whole wheat flour* or 1/4 cup of whole wheat and 1/4 cup of quinoa flour instead
- 1/2 cup Dried cranberries
- 1/4 cup Walnuts optional; sliced
- 1/4 cup Coconut flakes optional
- Preheat oven to 375oF . Coat the muffin pan with some olive oil. Combine oatmeal, molasses, applesauce, bananas, water, nut butter or flaxseeds and oil. Mix until all ingredients are blended. Measure and mix all dry ingredients. Mix the wet and the dry ingredients. Add dried fruit and nuts if using. Fill muffin cups 2/3 full. Bake 15-20 minutes or until lightly browned on top.