Sunday Morning Muffins

It is a rainy Sunday up here in Boston and what is better on a day like that then filling your home with the smell of homemade muffins??? I made these muffins today, a recipe that I tweaked from the blog honey & jam. I healthified the recipe by using only whole wheat pastry flour, removed white sugar, adding nuts for fiber and protein, and upped the banana used to keep them super moist. These whole grain muffins are big time winners: quick, delicious, homey, comforting, moist, and just sweet enough. All the indulgence of Sunday morning treats without the necessary nap afterwards.

Makes 12

1 1/2 cups whole wheat pastry flour

1 cup rolled oats

1/2 cup brown sugar

3/4 cup chopped pecans (what I had in the house, walnuts would be delicious too)

2 teaspoons baking powder

1 teaspoon baking soda

1/2 teaspoon salt

1 egg

3/4 cup milk ( I used unsweetened almond but any dairy or non-dairy will work)

1/3 cup vegetable oil

1/2 teaspoon vanilla extract

1 1/2 cup mashed bananas (3 small or 2 1/2 large)

Preheat oven to 400 degrees and line a muffin pan with 12 liners. Mix dry ingredients together in a medium bowl until ingredients are evenly distributed. Beat egg in large bowl. Add oil, milk, vanilla and whisk. Add bananas and mix well. Add flour mixture to wet ingredients until just combined. Try not to eat all the batter right out of the bowl. Spoon batter into muffin pan and bake for 18-20 minutes.


One Comment on “Sunday Morning Muffins”

  1. Anonymous says:

    They sound delicious!


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