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.
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.
Recipe courtesy of Ree Drummond