Whole Spelt Oatmeal And Banana Muffins |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
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Tender and not greasy, dried fruit in the batter offers nice bites of sweetness. Dough looks fluffy thanks to the resting time before baking and becomes nice and balanced when done. You can use any kind of dried fruit you like. Read more . Banana worked great for me this time!! Ingredients:
adapted from baking in america |
1 cup whole spelt flour |
1/4 cup wheat or oat bran |
1/4 cup sugar or splenda |
1/4 cup brown sugar or splenda |
1 1/2 tsp baking soda |
1/2 tsp salt |
1 tsp ground cinnamon |
1 cup banana chips (or other dried fruits) |
1 1/2 cups rolled oats, slightly chopped (or quick cooking oats) |
1 egg |
1 cup buttermilk or yogurt (non-fat is ok) |
1/4 cup vegetable oil or apple sauce |
1 tsp vanilla |
1/2 cup water |
Directions:
1. Preheat oven to 375F. Grease a muffin tin, or line with baking cups.
2. In a large bowl, whisk together flour, bran, sugars or Splenda, baking soda, salt and cinnamon. Stir in dried fruit and oats.
3. In a small bowl, whisk together egg, buttermilk, vegetable oil, vanilla and water.
4. Add buttermilk mixture to oat mixture and stir until just combined. Let stand for 15-20 minutes. You may refrigerate the batter, covered, for about a week at this point.
5. Spoon batter into prepared tins by heaping 1/4 cups (about 1/3 cup).
6. Bake for 20 minutes, until muffins are golden brown and spring back when gently pressed. Add 5 minutes baking time if batter is cold.
7. Garnish if desired.
8. Makes 12 large muffins
9. NOTE: if you want to boost banana flavor, just add 1/2 cup fresh mashed ripe bananas to the batter.
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