Healthy Breakfast Muffins
- Butter or cooking spray, for greasing the pan
- 1/2 cup almond meal
- 1/2 cup flaxseed meal
- 1/2 cup oat bran
- 1/2 cup spelt flour
- 1/2 cup whole wheat flour
- 1/3 cup brown sugar
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 egg plus 1 egg white
- 3/4 cup (plus or minus) buttermilk
- 1/2 cup Applesauce, recipe follows
- 2 ripe bananas, mashed
- 1 cup walnuts, chopped
- 1/2 cup raisins
- 6 pounds mixed apple varieties (Gala, Honeycrisp, Golden Delicious), peeled, cored and cut into eighths
- 1 cup apple juice or water
- Juice of 1/2 lemon
- 1/2 cup light brown sugar
- 1 teaspoon cinnamon
Preheat the oven to 350 degrees F. Thoroughly grease a 12-count muffin pan with butter or cooking spray.
In a large bowl, mix together the almond meal, flaxseed meal, oat bran, spelt flour, whole wheat flour, brown sugar, baking soda and baking powder. In a separate bowl, beat the egg and egg white together. Add the egg mixture to the dry ingredients with the buttermilk, Applesauce and bananas. Stir together but avoid over-mixing. Stir in the walnuts and raisins.
Scoop the batter into the muffin cups and bake until set, 18 to 20 minutes.Applesauce:
Throw the apples, apple juice and lemon juice into a pan and bring it to the boil over medium-high heat. Lower the heat and simmer until the apples are soft, about 15 minutes. Stir through the sugar and mix until melted. Add the cinnamon and stir through.
Puree the mixture in a food processor, blender or food mill. If not using right away, leave to cool and then refrigerate.
Yield: 6 to 7 cups
Blending Hot Liquids: When blending hot liquids, remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, release one corner of the lid; that prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times, then process on high speed until smooth.
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