This recipe comes from the Moosewood Cookbook. You may remember me mentioning this cookbook a couple weeks ago when I made Sweet Potato, Apple, and Chipotle Soup. So far I am loving this cookbook. There are so many recipes that I have bookmarked that sound delicious. I cannot wait to try them out!
Well anyway, I found a recipe in this cookbook for Apple, Date, and Oatbran Breakfast Muffins. Sometimes I get sick of the same old oatmeal, yogurt, eggs/toast breakfast. So I decided to add a bit more variety and make these muffins. They are super healthy for you (nutritional stat are below) and are very tasty! There is no sugar in these- the apples, figs, and molasses act as natural sweeteners. These muffins are really good and very moist. I was very pleasantly surprised! I am a breakfast lover and I usually eat a pretty decent-sized breakfast…so for me, a muffin alone is not enough (especially since it is only 111 calories). This would be great paired with peanut butter/almond butter and a banana, yogurt…whatever you want really! Or this is a great mid-morning/mid-day snack!
- 1/2 C plain nonfat yogurt
- 2 large eggs, lightly beaten
- 1 tsp pure vanilla extract
- 2 T molasses
- 3/4 C finely chopped dates (I used mission figs instead…you can really use any type of dried fruit I guess!)
- 1 C oatbran (unfortunately for me I did not have this on hand so I used rolled oats and put them in the blender to get the oat bran consistency)
- 2 cups finally chopped peeled apples (I used granny smith)
- 1/2 C whole wheat flour
- 1 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1/4 rolled oats (not quick or instant)
- 2 T ground flaxseeds
- 1/2 C finely chopped walnuts (optional…I did not do this)
Preheat oven to 375. Lightly oil a 12-C muffin tin or line it with papers. In a mixing bowl, stir together the yogurt, eggs, vanilla, and molasses. Stir in the dates (for me, figs), oat bran, and apples. In a separate bowl, sift together flour, baking soda, salt, and cinnamon and stir in the oats and ground flaxseeds. Fold the dry mixture into the wet mixture just until combined. Spoon the batter into the prepared muffin tin; fill to the brim…about 1/3 C of batter in each cup. Sprinkle each muffin with the chopped walnuts (if you are using them). Bake for 15-20 minutes (mine only took 15 minutes…not even) until a toothpick inserted comes out clean. Cool on wire rack. Muffins keep in a well-covered container for several days!
Nutrition Stats: 111 Calories, 4g Protein, 23 g Carbs, 3 g Fiber