• An easy on-the-go snack or a great addition to any potluck event.

Ingredients

  • Dry ingredients:
  • • 1½ cups whole wheat flour
  • • ¾ cup rolled oats
  • • 2 teaspoons baking powder
  • • ½ teaspoon baking soda
  • • ½ teaspoon salt
  • • 1 tablespoon wheat germ
  • • 1 teaspoon ground ginger
  • • 1 tablespoon chia seeds
  • • 2 tablespoons flax seeds
  • Wet ingredients:
  • • 1½ teaspoons almond extract
  • • 3 tablespoons vegetable oil
  • • 1 cup maple syrup
  • • 1 egg, lightly beaten
  • • ½ cup milk
  • • 2 large or 3 small mushy bananas, mashed with a fork
  • • 2 ounces pureed pineapple
  • • 1 ounce kale, finely chopped
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PREP TIME 20 Min READY IN 1 Hr 15 Min
COOK TIME 35 Min SERVINGS 12
MEAL/COURSE Snack
TYPE OF DISH Cakes and Cookies
COOKING METHOD Oven

Preparation

  1. Preheat the oven to 350°.
  2. Combine all of the dry ingredients in a small bowl.
  3. Whisk the wet ingredients together in a large bowl.
  4. Slowly stir the dry ingredients into the wet ingredients. Stir only until it is all combined- don’t over stir.
  5. Pour mixture into lined muffin tins. You can fill them to the top and they will puff up a bit over the actual muffin. Or, fill the muffin tins ¾ full and use the rest to make a little loaf of PBK bread.
  6. Bake muffins for 35 minutes. Turn off the oven and leave them inside for an additional 10-20 minutes.
  7. The muffins will be moist in the middle from the bananas, so a toothpick won’t come out “clean.” But, they will be fully cooked.

Rating

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