Mud-Phud Muffins
Ingredients
- Dry Ingredients ⓘ
- 5 ounces whole wheat flour ⓘ
- 2 ounces all-purpose flour ⓘ
- 1 cup rolled oats ⓘ
- 2 teaspoons baking soda ⓘ
- 3 tablespoons ground flax ⓘ
- 1/2 teaspoon salt ⓘ
- 1 teaspoon cinnamon, or more to taste ⓘ
- 1 tablespoon wheat or oat bran (optional) ⓘ
- 3/4 cup chopped walnuts ⓘ
- 1/2 cup mini chocolate chips ⓘ
- Wet Ingredients ⓘ
- 1 egg, or 2-3 egg whites ⓘ
- 1 banana, mashed ⓘ
- 1/2 cup applesauce ⓘ
- 1 cup plain yogurt (non-fat, low-fat, whatever) or buttermilk ⓘ
- 2 teaspoons vanilla
- 1/4 cup brown sugar or honey (optional) ⓘ
Instructions
- Preheat oven to 350 degrees F. Line muffin pans with paper liners.
- Whisk together dry ingredients in a medium bowl.
- Use a blender to combine all the wet ingredients until homogenous. If you don't have a blender, use a food processor to blend the dates with the yogurt or buttermilk, then use an electric mixer (or muscle power) to blend all the wet ingredients together.
- Gently stir dry ingredients into wet until just combined.
- Divide batter between 18 muffin tins. Bake 15-20 minutes.
Nutrition & Diet Analysis (per serving)
1295
kcal
65% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).