November's Muffin of the Month
From the Kitchen of Amy Rothenberg ND
The toasted oats that are then made into flour, add a nutty flavor here. I used all applesauce and no banana, but either would work. I used coconut milk but almond, dairy or soy could also do. You can also replace the honey with maple or rice or apple syrup. Decorate with a dried cranberry or a sprinkling of oat flakes on top, these will look like a professional baker was on staff! I like to serve these with some yogurt & fruit for breakfast or as a bread with a soup dinner.
- 2 ½ cups old-fashioned oats (1.5 cups ground, 1 cup whole)
- 2-3 large overripe bananas (1 cup mashed or 1 cup applesauce)
- 2 large eggs lightly beaten
- 1/3 cup honey or less depending on how sweet you like your baked goods
- 3/4 cup milk
- 2 teaspoons real vanilla
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- ¼ teaspoon salt
- 1 teaspoon cinnamon
- ½ cup dried cranberries, pulse half of them in food processer to make itsy pieces
- Preheat oven to 325 degrees. Put oats on a cookie sheet and toast until lightly browned, stirring intermittently for about 5 minutes. Cool to room temperature. Divide oats into portions of 1.5 cups and 1 cup. Put two tablespoons aside if you want to top with oats.
Turn oven heat up to 350 degrees.
Put 1.5 cups of oats in a food processor and hit the pulse button until they reach a rough, floury feel.
Mash bananas well and mix with apple sauce for total amount—you can use all banana or all applesauce or a blend of any proportions.
Mix all the liquid ingredients.
Add dry ingredients (including the ground oats and 1 cup whole oats) to wet ingredients and mix briefly.
Allow these to sit for 10 minutes to soak the oats.
Now’s when to add in a half cup of dried cranberries.
Scoop into muffin tin, about 2/3 full lined with muffin wrappers - oil spray the paper too. Makes about 14.