Warm, moist and delicious muffins
packed full of nutritious ingredients
guaranteed to start your day off with a smile...
Yields: 18 Cupcake-Sized Muffins
Prep: 15 Mins.
Bake: 16 to 18 Mins.
1/2 cup unsalted butter, at room temperature
1/2 cup banana/strawberry Greek yogurt
2 eggs, at room temperature
1 teaspoon vanilla extract
1 cup mashed ripe bananas (I used 3 small)
3/4 cup honey
1 cup quick-cooking oats
½ cup whole-wheat flour
1 cup unbleached bread flour
1 teaspoon double-acting baking powder
1 teaspoon baking soda
½ teaspoon ground cinnamon
¼ teaspoon ground cardamom
¼ teaspoon freshly grated nutmeg
1/8 teaspoon ground cloves
1/2 teaspoon fine-grain sea salt
1 red delicious apple, washed, cored, (unpeeled) and finely chopped
½ tablespoon turbinado sugar (sugar in the raw)
Preheat oven to 350 degrees.
Place 18 liners among two cupcake tins,
and fill water ¼ way up in empty cups of second tin
to ensure even baking.
Also, set aside a wire rack.
In a large mixing bowl, cream butter and yogurt using a hand mixer.
Add eggs, vanilla extract, bananas, and honey, then beat to incorporate.
Add one cup of oats on top of wet ingredients.
Place a sieve over bowl, and sift remaining
dry ingredients over mixture.
Using a wooden spoon, combine all ingredients just until moistened.
Add the apples, and fold to incorporate.
Fill paper-lined muffin cups three-quarters full using an ice cream scoop.
Sprinkle top of each muffin with a pinch of turbinado sugar.
Bake for 16 to 18 minutes until muffins test done;
turning half way through baking for even browning.
Cool in pan for 10 minutes,
and then remove to wire rack to finish cooling.
Tip: If you prefer the larger muffin-sized version, spray muffin cups with cooking spray before filling and increase baking time accordingly.