Saturday, March 9, 2013

Coffee Cake Muffins

This recipe was adapted from a recipe in an earlier edition of Quick & Healthy Recipes and Ideas .

My "guinea pig" testers REALLY liked these.  These were their comments:  "You can make these again anytime you want."  "These are SOOO good."   "I could eat these all day."  So..... I guess they passed the test !!!!!

I like the crunch of the topping, plus the topping gives more of a cinnamon flavor.  I accidentally  put 1/2 tsp cinnamon (instead of 1/4) for the topping - and I liked it...gave the topping a nice cinnamon flavor !!

1-3/4 cups wheat flour or Spelt Flour
1 tsp cinnamon
2 tsp pumpkin pie spice
1 tsp baking powder
1/2 tsp baking soda
1/4 cup brown sugar
1 cup unsweetened applesauce
1/4 cup unsweetened almond milk
2 medium to large very ripe bananas, mashed

2 Tbsp brown sugar
1/4 tsp cinnamon

Mix the applesauce, almond milk 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 sprinkle topping over  batter.  Bake at 350 degrees for about 20-25 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 113, Total Fat .4g, Cholesterol 0mg,  Sodium 59mg, Carbs 25.8g, Fiber 1.4g, Sugars 8.9g, Protein 2.2g

Keep your promise, Lord, and forgive my sins,  for they are many. 
Psalm 25:11 (GNT)

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