Monday 21 February 2011


Healthy Oatmeal Banana Muffins/Sunde Banan Havregryn Muffins/英式香蕉麦片松饼 [yīng shì xiāng jiāo mài piàn sōng bǐng]

Makes 12 muffins

Preparation and Cook Time: 45 minutes

- 3/4 cup Graham's wheat flour
- 3/4 cup oatmeal
- 1 TBS ground cinnamon
- 2 TBS wheat germ (optional)
- 1 TBS brewer's yeast (optional)
- 1/3 cup brown sugar or blackstrap molasse
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 2 large eggs
- 1/2 cup low-fat yogurt (optional)
- 1/3 cup olive oil
- 1/2 vanilla pod or 1 TBS pure vanilla extract
- 2 medium bananas mashed
- 1/2 cup walnuts chopped
- 1 TBS ground flaxseeds (optional)

1.Combine flour, oatmeal, brown sugar, baking powder, ground cinnamon, ground flaxseeds, brewer's yeast, wheat germ, baking powder, baking soda and salt.

2. In a large bowl, beat the egg lightly. Stir in the yogurt, oil, and vanilla. Add the mashed banana, and combine thoroughly.

3. Stir the banana mixture into the flour mixture until just combined. DO NOT OVER MIX! A lumpy muffin mixture is always good sign.

4. Add in the chopped nuts and mixed well.

5. Line a 12-cup muffin tin with paper bake cups, and divide the batter among them.

6. Bake at 175°C (350°F) for 18 minutes.

Freeze well. Can freeze for 8 weeks. Thaw them for 10-15 seconds in the microwave or overnight in the fridge.

Additional Information:
If I make it for my family, I will only add 1/4 cup brown sugar, which is a bit on the bland side, but even healthier :-) But that is alright with me, as I don't want my family to grow loving muffins too much... ha ha!


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