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
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.

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