With a New Year starting tomorrow after a holiday season of celebrating with lots of food and drinks, a lot of people are planning to eat healthier and drop a few pounds, myself included. I know that one of my down falls is not eating enough or any breakfast, then later when I'm starving, stuffing myself with whatever's handy.
These muffins, easily made vegan by substituting soy milk, provide a good punch of fiber and protein to keep me full, and add some fruit and a little bit of healthy fat to my diet. Plus, they actually taste good, particularly with a little dab of butter or almond butter I made in the last post.
1 1/4 cup milk
2 tbsp lemon juice
2 cups whole wheat flour
1/2 cup oatmeal
1/2 cup brown sugar
1 tsp lemon zest
2 tsp baking powder
1 tsp baking soda
1 tsp salt
2 tsp cinnamon
2 mashed bananas
1/3 cup applesauce
1 cup dried fruit in bite size pieces (cut up peaches for this batch)
1/2 cup nut pieces (I used pecans)
Preheat oven to 400 F and grease or line a muffin pan.
Add lemon juice to milk, and set aside to curdle while mixing other ingredients.
Mix flour, oatmeal, zest, baking powder, baking soda, salt & cinnamon thoroughly. Stir in bananas & applesauce, then milk and finally fold in dried fruit and nuts.
Fill muffin cups 2/3 to 3/4 of the way full.
Bake for 18 min or until an inserted toothpick comes out clean.
Makes 12 muffins, for roughly 200 cal apiece, if you like to count.