(adopted from the recipe found here.)
I thought this recipe was really cute because you get to top each muffin with different toppings… which was great in theory. The muffins are really dense and good, but next time I think I will just mix the blueberries into the batter. Turns out I prefer blueberry muffins to any other kind.
I also love that I keep finding healthy muffin recipes. So much for the theory that you’re better off eating a doughnut than a muffin for breakfast.
I did adjust the original recipe a bit, and added some buckwheat groats – which add a distinctive texture and taste. The muffins are good though! Easiest breakfast ever.
(Note: I played pretty fast and loose with the measurements… so don’t worry about being exact.)
- 2 eggs
- 2 ripe bananas, mashed
- 2 3/4 cup soy milk
- 2 tsp vanilla extract
- 2 heaping tbsp natural peanut butter – melted
- honey… I kind of just poured it in, so maybe… 1/4 cup?
- 5 1/2 cups oats (a little more if the mixture looks like soup)
- 1/4 cup buckwheat groats
- 2 tbsp chia seeds
- 1 tbsp cinnamon
- 3 tsp baking powder
- 1 tsp salt
- toppings – I used blueberries, dried golden raisins and currants, bittersweet chocolate chips and pecans and unsweetened coconut.
- Preheat oven to 350 degrees.
- Mix all your wet ingredients in a large bowl – mash your bananas first. I have an awesome avocado masher that is great for this.
- Add in your dry ingredients and mix well. The mixture will be runny – but not soupy.
- Spray a muffin pan, or use cupcake liners.
- Pour mixture into the muffin cups. Top each muffin with the toppings you so desire.
- Place in oven and bake for about 25 minutes, turning half way through.