With the cool autumn weather just around the corner, it’s the perfect time to bust out the baked goods for breakfast. I find that most muffin recipes are loaded with sugar, oil, and empty calories, so they’re really not a suitable breakfast (in fact, they’re more like dessert).
So, I give to you a recipe that I created this afternoon. They’re not the ultimate health food, but I think they’re a good compromise. They’re significantly healthier than your average muffin, and they taste awesome.
Banana Oat Muffins
- 3/4 cup whole wheat flour
- 3/4 cup barley flour
- 1 cup oats
- 1/2 cup sucanat (evaporated cane juice)
- 2 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1 Tb ground flax seeds
- 1/4 cup canola oil
- 1/4 cup soy milk
- 1/4 cup apple sauce
- 1 tsp vanilla extract
- 1 tsp cinnamon
- 3 very ripe mashed bananas
- 1/2 cup raisins (or other dried fruit, or nuts, optional)
Preheat the oven to 400 degrees fahrenheit. Combine the flour, oats, baking powder, baking soda, salt, and cinnamon in a bowl. Combine the mashed bananas, sucanat, ground flax, oil, soy milk, apple sauce, and vanilla in a separate bowl. Add the wet ingredients to the dry ingredients and mix them. Add the raisins.
Bake the muffins in a greased pan for about 16 minutes. Keep an eye on them, though, as I have only made these once.
A note about a few of the ingredients. Sucanat is non-refined cane sugar (the name comes from sugar cane natural). It’s not low calorie or anything, it’s just less processed than white sugar.
Barley flour is a nice thing to use in baked goods. It has more of a nutty flavor than wheat flour, and it tends to make the product softer. It’s also just nice to switch things up. Why use wheat flour all the time when there are so many lovely types of flour out there?