Yield: 24-27 mini-muffins or 12-15 muffins
These delightful little muffins are packed with whole grains and natural sweeteners – bananas and honey. The original recipe was for standard-sized muffins. If you choose to go that route, bake them for about 25 minutes at 350 degrees. Enjoy!
Ingredients:
- 1 cup whole wheat pastry flour
- 2 cups oats
- 1/2 teaspoon sea salt
- 2 teaspoons cinnamon
- 1 teaspoon baking soda
- 3 mashed bananas
- 1 cup plain non-fat yogurt
- 2 eggs
- 1/4 cup honey
- 1/4 cup coconut oil or grapeseed oil
- 2 teaspoons vanilla extract
- 3/4 cup chopped walnuts
Procedure:
- Preheat oven to 350 degrees.
- In a large mixing bowl, mix together the dry ingredients and set aside.
- In a separate mixing bowl, mash the bananas and add the remaining ingredients. Mix to combine.
- Combine wet ingredients into dry ingredients until just blended. Add walnuts and stir to combine.
- Place in greased muffin tins or use paper liners.
- Bake mini-muffins for 11-13 minutes, or until inserted toothpick comes out clean. If you are making standard-sized muffins, bake for 25 minutes, or until inserted toothpick comes out clean.
Adapted from Original Recipe by James Distefano, Pastry Chef, Rouge Tomate
