Looking for a no oil, no refined sugar, no eggs, healthy muffin that actually tastes good? Look no further....For the last year, I have been trying to create a tasty, healthy muffin....it hasn't been easy! I have had a lot of fails - mostly due to texture issues (almond meal and oat flour have made for some mushy muffins for me). This time I had very good results using whole wheat pastry flour. It is mildly sweet, moist (not mushy) and yep, no dairy, no oil! I think the carrots, very ripe bananas and applesauce are the combo of veggies and fruit I was searching for to bring the whole muffin together. I am really pleased with the outcome. I ate this last night for dessert (also great for breakfast and a snack) with a hot cup of ginger/tumeric tea with oat milk (click here for that recipe). The combo was amazing on a very cold winter evening.
Ingredients (Makes 12 muffins):
2 Tbl flax meal + 3 Tbl water
1 3/4 whole wheat pastry flour (can sub all-purpose flour)
1 tsp baking soda
1/4 tsp salt
1 tsp cinnamon
1 cup of very ripe mashed bananas (2 large or 3 small)
1/2 cup unsweetened applesauce
1/3 cup plant milk (I used oat milk)
1/3 cup pure maple syrup
2 tsp vanilla extract
1 cup shredded carrots (about two medium carrots)
1/2 cup chopped walnuts or chocolate chips or raisins, optional (I just used walnuts)
Directions:
Preheat oven to 350F
Make the flax "egg" by mixing 2 Tbl flax meal and 3 Tbl water in a small bowl. Stir and set aside to thicken.
Mix whole wheat pastry flour, baking soda, salt and cinnamon together in a bowl. In another bowl mash the very ripe bananas. Add in the applesauce, plant milk, maple syrup and vanilla extract. Add flour mixture to banana mixture and stir till combined. Fold in the carrots and walnuts, if using.
Scoop about 1/3 cup of batter into lined muffin tins. Bake for 22 to 24 minutes, until muffins "spring back" when touched.
Let cool in the tin. Transfer to a container once cooled. Enjoy for breakfast, a snack or a healthy after dinner dessert.
No comments:
Post a Comment