As with all Daniel Fast muffins, since you can not use leavening agents (baking powder or baking soda), they do not rise like "regular" muffins - resulting in a denser muffin. These muffins are better the day after they are made. Actually, I think ALL muffins taste better the day after they are made !!
My dad thought these were good. I liked them warmed a little in the microwave with peanut butter on them !!
1 tsp ground cinnamon
1/2 tsp ground ginger
1/8 tsp ground nutmeg
1/4 tsp ground cloves
1 and 1/2 tsp pumpkin pie spice
2 Tbsp Hershey's Unsweetened Cocoa Powder
1 cup Steel Cut Oats (I use Bob's Red Mill)
2 large mashed bananas (if your bananas are smaller, you will probably need to increase the liquid by 2-4 Tbsp)
1 tsp vanilla extract
1 cup canned pumpkin puree
1/4 cup date syrup
2 Tbsp unsweetened applesauce
Mix the oats, bananas, vanilla, pumpkin, date syrup and applesauce in one bowl.
Mix the rest of 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. 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 Pan,Casabella 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 10 muffins: Calories 131, Total Fat 1.6g, Cholesterol 0mg, Sodium 3mg, Carbs 27.9g, Fiber 3.8g, Sugars 9.6g, Protein 4g
The Lord is righteous in everything he does; he is filled with kindness.
Psalm 145:17 (NLT)
Psalm 145:17 (NLT)