Monday, January 14, 2013

Daniel Fast Applesauce Raisin Muffins

I really like muffins for breakfast, so while on the Daniel Fast, I decided to try a variation of Kristen's muffins.  Since you cannot use baking powder on the Daniel Fast, these muffins do not rise.  They are dense and chewy, yet moist due to the applesauce and bananas.  They are great for either breakfast or a snack.

This recipe was adapted from Kristen's Pineapple Citrus Muffins.

1 cup Quaker old fashioned oats
1 cup Oat Flour
1/2 cup raisins
2 Tbsp Hershey's Unsweetened Cocoa Powder
2 tsp cinnamon
1/2 tsp ground cloves
1/2 cup  Unsweetened Shredded Coconut  (I use Bob's Red Mill)
1/4 cup Ground Flaxseed (I use Bob's Red Mill)
1 cup unsweetened applesauce
2 medium to large very ripe bananas, mashed
1/4 cup date syrup 

Mix applesauce, date syrup and mashed bananas in one bowl. 

Mix the dry ingredients in another bowl.    

Add the dry ingredients to the wet ingredients and stir just until the dry ingredients are moistened.  

Pour into muffin pan and bake at 350 degrees for about 20 minutes or until toothpick inserted in the center comes out clean.  

I like using the silicone bakeware for my muffins.  The muffins  come out so easily and I don't need to grease the pan.  My favorites are:   Casabella Silicone Standard Muffin PanCasabella Silicone Large Muffin Pan, Casabella Jumbo Muffin Cups.

The OXO Large Scoop  is GREAT for scooping out batter into the muffin pan.  It is MUCH neater than when I used a spoon to scoop the batter into the pan - I no longer get batter all over the muffin pan !!!

Estimated Nutritional Value per muffin based on 12 muffins:  Calories 164, Total Fat 4.6g, Cholesterol 0mg,  Sodium 4mg, Carbs 28.5g, Fiber 4.6g, Sugars 12.7g, Protein 4.3g

When you talk, you should always be kind and pleasant so you will be able to answer everyone in the way you should.
Colossians 4:6 (NCV)

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