Sometimes when you get the urge to bake … and your daughter loves making muffins … you grab whatever you have on hand and whip up something new! That’s what Chloe and I did with these, and they came out yummy! They have a little banana, a little apple and a bit more this and that. Topped with pumpkin seeds for an added crunch, Chloe devoured these straight from the oven. We topped them with butter and went to town. These would be perfect for a power breakfast on the go or a side for a healthy brunch. As with all muffin recipes, I find that substitutions are usually pretty easy. I sweetened these with just a bit of sugar and mostly honey, but I tried them again using molasses. They came out much darker in color, of course, but were just as delicious. You can always swap out the white flour, too, for something different (and healthier), but it will change the texture so don’t be surprised!
Here’s my recipe for these particular ones:
Ingredients:
1 C flour
1/3 C honey
1/4 C brown sugar
2 TBSP flax
1/4 C apple sauce
1/2 C plain Greek yogurt
1 banana
1 TBSP baking powder
1 tsp cinnamon
1 egg
1 tsp vanilla
A handful of pumpkin seeds
Instructions:
Combine yogurt, apple sauce, honey, brown sugar and vanilla. Add in the egg and mix well. In a separate bowl, combine flour, flax, baking powder and cinnamon. Mix into wet ingredients. Add in banana and mix well. If batter is too dry, add water. If too wet, add in more flour. Bake at 350 degrees for approximately 10-15 minutes (about 5-7 minutes in, top muffins with seeds.) Top with butter or honey and enjoy!
xoxo,
Heidi
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