Saturday, January 08, 2011

Healthy Almond Banana Muffins made with Leftover Oatmeal

We had a huge 'vat' of leftover multi-grain cereal, sititng in the fridge, longing to be used for I made muffins.


For muffins

1 Tbl ground flax, wisped with 3 Tbl water (I also added about 1 tsp of ener-G egg replacer for a little extra lift) but if you don't have this on hand it shouldn't be a problem

1 cup cooked cereal (oatmeal, cream of wheat, multigrain etc.)

1/2 milk (start with 1/2, may need to increase depending on the aqueous nature of your cereal)

1 very ripe banana, mashed

1/2 tsp almond extract

1.5 c flour (I used unbleached white)

1/2 tsp salt

4 Tbl sugar or other sweetener

4 tsp baking powder

1/2 c sliced almonds

For topping
1 Tbl flour, 1/4 c brown sugar, dash of salt, 1-2 Tbl water

Preheat oven to 400 degrees F
Combine wet ingredients (first five listed) in medium sized bowl and dry ingredients (the four following) in a small bowl. Add dry to wet, combine well and stir in almonds. Grease or oil the muffin pan (I used paper cups in the picture but the muffins stick to the paper so I think analternative method would work better). Fill each muffin slot 2/3 full. Combine the topping ingredients (until crumbly) and sprinkle evenly on muffin tops. Bake for 30 minutes.

These muffins are very versatile I used almond extract, almonds, and a banana but I'm sure it would work fine if you wanted to use another fruit, essence or nut or omit them entirely.

If you're feeling adventurous, might I suggest apple pecan with vanilla bean.

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