Tonight I tried out a new muffin recipe that was recommended to me in one of my mommy groups. I was looking for a healthy full size muffin, because Genevieve has started preferring full sized foods. She has been refusing my mini muffins, but at a recent family reunion, she ate half of a full sized one.
Tonight I tried the “Straw-nana Muffins” posted here. While I used the base of this recipe, I did make a few modifications, which I will share below.
When looking for a “full sized” muffin recipe tonight, I had a few requirements. I wanted to use up an over-ripe banana that was sitting in my fruit bowl, I wanted to use oats, and I preferred the recipe to be gluten free (I eat gluten free, but my daughter does not).
The original recipe called for 1 cup of mashed strawberries, which I did not have. I substituted a mix of apple, peach, blackberry, and cherry and used my Ninja food processor to “mash” and mix them. The original recipe also called for 1 cup of chopped strawberries to be folded in the dough just prior to baking. I substituted blackberries for strawberries and only used about 1/4 cup. Also, the original recipe allows the choice of coconut sugar or maple syrup – I chose to use coconut sugar. I did add 1/2 teaspoon of coconut oil to my finished mix- just because.
Once I had my batter deposited in my silicone liners, I topped them with a dried fruit and seed mix to make the tops pretty.
2 cups oats – processed into “flour”
2 teaspoons baking powder
1 teaspoon salt
1/4 cup coconut sugar
1 teaspoon cinnamon
1 cup fruit – mashed
1 1/2 over-ripe banana
2 eggs – beaten
1/2 teaspoon coconut oil
2 teaspoons vanilla
Mix wet and dry ingredients separately and then together. Spoon into a silicone lined muffin pan. Top with dried fruit and seeds. Bake at 350 degrees for 15 to 20 minutes (mine were closer to 20) or until they can pass the toothpick test.