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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Healthy hearty breakfast muffin. Make ahead and freeze for a grab and go breakfast or snack. Ingredients:
3/4 cup rolled oats |
1 cup buttermilk |
1 1/4 cup whole wheat flour |
2/3 cup all purpose flour |
1 1/2 teaspoons baking powder |
1/2 teaspoon baking soda |
1/4 teaspoon ground cinnamon |
1/4 teaspoon salt |
2/3 cup chopped walnuts |
1/3 cup vegetable oil |
1 egg, beaten |
1 med. banana |
1 teaspoon vanilla |
Directions:
1. Preheat the oven to 425°F. Coat a 12-cup & 6-cup nonstick muffin pan with cooking spray or line with paper baking cups.
2. In a small bowl, combine 3â?4 cup of the oats and the buttermilk. Let soak for 30 minutes.
3. In a medium bowl, combine the flour, baking powder, baking soda, cinnamon, salt, and walnuts.
4. In a large bowl, stir together the oil, egg, banana, and vanilla (sour dough starter if wanted/available) until well blended. Stir in the oat mixture. Stir in the flour mixture until just combined. Do not overmix.
5. Divide the batter evenly among the prepared muffin cups, filling them about two-thirds full. Sprinkle the remaining 2 tablespoons oats over the muffins. (press down slightly so they'll stick better.) Bake for 11 to 15 minutes, or until a wooden pick inserted in the center of a muffin comes out clean. Cool on a rack for 5 minutes.
6. Remove to the rack to cool completely.
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