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Prep Time: 30 Minutes Cook Time: 15 Minutes |
Ready In: 45 Minutes Servings: 30 |
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These are really good muffins. This recipe makes 30, so be prepared! I store leftovers in an air tight container. They have not lasted long enough around our house to see how well they freeze. Ingredients:
1 1/2 cups whole wheat flour |
1 1/4 cups all-purpose flour |
1/2 cup quick-cooking oats |
2 teaspoons baking powder |
2 teaspoons cinnamon |
1 teaspoon baking soda |
1/2 teaspoon ground cloves |
2 eggs, beaten |
8 ounces plain yogurt |
1 cup maple syrup |
1/2 cup brown sugar, packed |
1/2 cup vegetable oil |
1 cup walnuts, chopped or 1 cup raisins |
1 banana, chopped |
1/3 cup maple syrup |
Directions:
1. Stir together flours, rolled oats, baking powder, cinnamon, baking soda, and cloves.
2. Combine eggs, yogurt and syrup.
3. Beat in brown sugar and oil.
4. Add dry ingredients, nuts and banana. Stir just until mixed.
5. Spoon into greased or paper lined muffin tins, filling 2/3 way full.
6. Bake at 400°F for 15 minutes.
7. While warm, drizzle with remaining maple syrup.
8. Serve warm.
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