Thursday, March 3, 2011

Breakfast Muffies

You know those special pans you can buy at specialty cooking stores that are designed to help you create muffin tops or 'muffies'? Yeah, I don't have one of those pans, but I am most certainly a fan of muffin tops.

Unless we're talking about muffin tops above your jeans. Definitely not a fan of those.

The good news about these muffies? They won't give you a muffin top. In fact, they're actually quite healthy, made with mashed bananas, whole wheat flour, oats, and a little butter and sugar. If you're a fan of soft, fluffy, cake-like cookie-muffins then these are for you.

Of course, a single muffie on its own isn't enough to keep me full all morning, so I dressed mine up this morning with a smear of creamy peanut butter and a dollop of Greek yogurt. A divine way to start the morning, indeed.

Breakfast Muffies
This recipe calls for oat flour, which is incredibly easy to make. Just place 1 1/2 to 2 cups of regular rolled oats in a food processor and process for about a minute, until the oats form a finely ground meal. Use as you would flour! 

*1 cup oat flour (see note, above)
*3/4 cup whole wheat flour
*1/4 tsp. baking powder
*3/4 tsp. baking soda
*1/4 tsp. salt
*1/2 tsp. ground cinnamon
*3 very ripe bananas, mashed
*1 large egg
*1/3 cup sugar
*2 1/2 Tbsp. butter, melted
*1/2 cup chopped walnuts

*Preheat oven to 350°F. Line a baking sheet with parchment paper or lightly grease with non stick cooking spray. 
*In a small bowl, combine the oat flour, whole wheat flour, baking powder, baking soda, salt and ground cinnamon. Set aside.
*In a large mixing bowl, combine the bananas, egg, sugar and butter. Stir until well combined. Add the dry ingredients to the wet ingredients, stirring until just combined. Stir in chopped walnuts.
*Drop by heaping tablespoons onto baking sheet, about 2 inches apart. Bake for 10 to 12 minutes, until cookies are lightly golden around the edges and puffed. Remove and transfer to wire rack to cool. Makes 10 muffies

Nutritional Facts per muffie: (estimated from SparkRecipes) 191 cal., 8.2 g fat (2.6 sat. fat), 26 mg chol., 109 mg. sodium, 27 g carb., 3.2 g dietary fiber, 11 g sugar, 4.4 g protein. 239 g potassium

Happy Baking!


Lauren at Keep It Sweet said...

A healthy muffin topped with greek yogurt and peanut butter? Sounds like an absolutely perfect way to start the day!

Jennifurla said...

Oh cool, learned something new with the oat flour. Thanks for sharing, great start for the day.

Anonymous said...

Yum! Those look awesome! And what a great ingredient list :D

Josie @Skinny Way Of Life said...

I love how simple they are to make! these would be great for my 4 yr. old and 13 month old in the morning. I love the addition of greek yogurt! yum!!

Megan said...

That's awesome that you were able to make them without the muffin top pan!

Anonymous said...

Those look like a great breakfast for my family. It has a wonderful ingredients list and can be topped with anything. I think I finally found something the entire family would like, thanks for sharing :)

Anonymous said...

Hi there! I just stumbled across your blog from...well, actually I have no idea how I got here! ;) But I LOVE what I've seen so far! Your pictures are gorgeous and this recipe has officially been bookmarked!

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