Ingredients: |
Ingredients: 1 cup Whole Wheat Flour
1/2 cup All-purpose Flour (or all whole wheat)
1/4 cup Ground Flaxseed/flaxseed Meal
1 cup Regular Oats
1/2 cup Packed Brown Sugar
1/2 teaspoon Salt
1 teaspoon Baking Soda
2 teaspoons Baking Powder
1/2 teaspoon Ground Cinnamon
1/2 cup Walnuts, Roughly Chopped
1/2 cup Raisins/Craisens
1/2-1 cup Shredded Carrots
1 cup Buttermilk
1 whole Egg
1 whole Banana, Peeled And Mashed With A Fork
1/2 cup Applesauce
1/4 cup Molasses
|
Directions: |
Directions:Preheat the oven to 350 F. Thoroughly grease a 12-count muffin pan.In a large bowl, combine flours, flaxseed meal, oats, brown sugar, salt, baking soda, baking powder, cinnamon, walnuts, and raisins. Stir together until combined. In a separate bowl, mix together the buttermilk, egg, banana, applesauce and molasses. Pour the wet ingredients into the dry ingredients, stirring until it just barely comes together. Batter should be wet and sticky; if needed, splash in a couple extra tablespoons of buttermilk. Scoop 1/4 cup helpings into the muffin cups and bake for 16-18 minutes, or until deep golden brown |
Personal
Notes: |
Personal
Notes: I add only whole wheat flour, and I add shredded carrots (Pioneer Woman doesn't do that, but it was yummy!). Also quick oats work just fine if you don't have old fashioned. Basically, all the "extras" in here are optional, so feel free to substitute and play around. It's a fun, yummy, oil/butter-free healthy muffin that you can enjoy!
|
This recipe for Pioneer Woman's "My Mom's Muffins" is from