I left the muffins to cool in the foyer with a sign saying "Take me! I'm healthy!" so Eddie could see it in the morning before he leaves for work.
It was one o' clock in the morning and I laid there wide awake. I had my wedding shower this past Saturday but did not open any gifts until Sunday night (I have no idea how I was able to resist that urge). My future in-laws got me a KitchenAid Stand Mixer -- yay! Thank you, Mr. and Mrs. Goodman -- XOXO! I quickly carved out a prime spot in the kitchen for the mixer. Exhausted from all the wonderful festivities over the weekend, I retired to bed just to lay awake for hours. All I could think of was playing with my new kitchen "toy". So, at one in the morning, I decided to get up and make butter-less breakfast muffins (I thought it would be a nice surprise for Eddie plus I get to play with my new toy).
With my dog, Milo -- as my sous chef and taster -- I ventured out into the kitchen, in the wee hours, to attempt to make butter-less muffins. I think his picture above says it all -- he approves the recipe!
I used three different types of flour for this recipe: garbanzo bean, all-purpose, and whole wheat flour. I don't typically use all-purpose flour much but I was afraid the muffins would be too tough if I used only whole wheat flour -- so, I decided that some mix of the two would be a good choice. I also added garbanzo bean flour just for a little extra protein.
I combined all the wet ingredients in the stand mixer bowl and mixed them up with the paddle attachment until I saw little bubbles -- doing so will allow the muffins to have a fluffier texture. You can do this by hand but like I said, I really wanted to try out my new machine.
Eddie and I sprinkle flax seeds on our breakfast cereals for omega-3 so I figured why not sprinkle them on muffins!
Banana Oat Breakfast Muffins
Ingredients:
Ingredients:
| 1 large ripe banana 3/4 cup 2% milk 1 egg 1/2 cup applesauce, unsweetened 1 teaspoon coconut extract (or vanilla extract) 2/3 cup brown sugar | 1/2 cup whole wheat flour 1/2 cup all purpose flour 1/2 cup garbanzo flour 3/4 cup instant oats 1/2 teaspoon salt 1 teaspoon baking soda 2 teaspoon baking powder 1 teaspoon cinnamon 2 tablespoons flaxseed |
Preheat oven to 350˚F. Spray a 12-count muffin pan with a non-stick coating.
In a large bowl, combine all flours, instant oats, salt, baking soda, baking powder, and cinnamon. Stir dry mixture until combined. Set aside.
In another bowl, combine all wet ingredients (banana, milk, egg, applesauce, coconut extract) and mix till you see little bubbles. Add the brown sugar to the wet mixture and mix until incorporated.
Slowly add the dry mixture into the wet mixture a little at a time, mixing after each time. (I did 1/4 cup of the dry mixture at a time).
Scoop 1/4 cup of the muffin mixture into each muffin cup. Add 1/2 teaspoon of flaxseed to each cup and bake for 17 minutes, or until a toothpick comes out clean when you insert it in the middle of the muffin.
Leave a note for your love ones so they know to take one or two (or in Eddie's case, three) when they walk out the door.
In a large bowl, combine all flours, instant oats, salt, baking soda, baking powder, and cinnamon. Stir dry mixture until combined. Set aside.
In another bowl, combine all wet ingredients (banana, milk, egg, applesauce, coconut extract) and mix till you see little bubbles. Add the brown sugar to the wet mixture and mix until incorporated.
Slowly add the dry mixture into the wet mixture a little at a time, mixing after each time. (I did 1/4 cup of the dry mixture at a time).
Scoop 1/4 cup of the muffin mixture into each muffin cup. Add 1/2 teaspoon of flaxseed to each cup and bake for 17 minutes, or until a toothpick comes out clean when you insert it in the middle of the muffin.
Leave a note for your love ones so they know to take one or two (or in Eddie's case, three) when they walk out the door.
