Tuesday 4 October 2016

Apple Walnut Banana Breakfast Muffins

Baking success!  For the first time in months, I've created a keeper!  

These Apple Walnut Banana Breakfast Muffins are all kinds of amazing.

The day after we returned home from Ireland, we went apple picking.

And I got my baking mojo back.  Over the weekend I made apple pie and apple crisp, and last night I made these muffins.  Apples, bananas, flax, oats, walnuts, molasses, buttermilk....and no added fat.

These muffins are incredibly moist and flavourful, and I'll be whipping up another batch tomorrow because they didn't last long!

I'm still working on getting all of our Ireland photos uploaded.  Will be sharing the highlights soon!

Apple Walnut Banana Breakfast Muffins

Makes 18 muffins

1 1/2 cups all-purpose flour
1/4 cup ground flaxseed
1 cup oats
1/2 cup packed brown sugar
1/2 teaspoon salt
1 teaspoon baking soda
2 teaspoons baking powder
1/2 teaspoon cinnamon
1/2 cup chopped walnuts

1 large or 2 small apples, chopped

1 cup buttermilk*
1 large egg, lightly beaten
1 large or 2 small bananas, mashed
1/4 cup molasses
1 tsp vanilla

Pre-heat oven to 350°F.  Grease a muffin pan, or use paper liners.  In a large bowl, combine all of the dry ingredients.  In a medium sized bowl, whisk together all of the wet ingredients, then stir in the apples.  Do not overmix.

Fill muffin cups and bake for 16-18 minutes, until golden brown and toothpick inserted into centre of muffin comes out almost clean.  Cool in muffin pan for 5 minutes, then move to cooling rack.

*If you don't keep buttermilk on hand, make your own buttermilk with one tablespoon of lemon juice or vinegar for each cup of milk. Put the tablespoon of lemon juice or vinegar in your measuring cup, then add the milk to measure one cup of buttermilk. Allow to sit for a few minutes before combining with the other ingredients.

Loosely adapted from this recipe from the Pioneer Woman.

Looking for more wholesome muffin recipes?  Try these!


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