Thursday, January 5, 2017
August Morning Muffins
Adapted from The Gingered Whisk
1 ripe banana, mashed
1/2 cup unsweetened apple sauce
1 tbsp extra virgin olive oil
1/2 light brown sugar, packed
1 tbsp maple syrup
3/4 cup reduced fat sour cream
1 tsp vanilla bean paste Halal Vanilla Powder or Extract
1 1/2 cups whole wheat flour
1 cup all-purpose flour
2 tbsp ground flaxseeds
2 tbsp wheat bran
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt
1/2 tsp cinnamon
1 medium zucchini, shredded
1/2 cup shredded carrot
1 cup chocolate chips (I left this out)
1 cup chopped walnuts (I used 1/2 cup but would increase next time)
Preheat oven to 350 F. Line muffin tins with paper liners (I made about 20 muffins).
In a large bowl, add mashed bananas, apple sauce, oil, eggs, brown sugar, maple syrup, sour cream and vanilla. Mix well.
In a medium bowl, add flours, flaxseeds, wheat bran, baking soda, baking powder, salt and cinnamon. Whisk together.
Add the dry ingredients to the wet. Mix until just combined.
Fold in carrots, zucchini, chocolate chips and walnuts.
Fill muffins liners 3/4 full and bake 25-35 minutes, or until tops are browned.