These are DELICIOUS... nice and moist. I like the taste of the raisins with the granola !!!
One of my taste testers thought these were phenomenal !!!!
The batter will be more on the thick side and chunky.
Ingredients:
1 cup Whole Wheat Flour or Spelt Flour
1/2 cup Corn Flour
1 cup granola
2 Tbsp Hershey's Unsweetened Cocoa Powder
1/2 cup raisins
1 and 1/2 tsp baking powder
3/4 tsp baking soda
1/4 tsp salt
1/4 cup Sucanat (or brown sugar) (I use Barry Farm sucanat)
1 Tbsp Ground Flaxseed (I use Bob's Red Mill)
1 tsp ground cinnamon
1/4 tsp ground ginger
1/2 tsp ground cardamom
1/4 tsp ground nutmeg
1/2 tsp pumpkin pie spice
--------
1/4 cup peanut butter
1 tsp vanilla extract
2 Tbsp molasses
1/2 cup unsweetened applesauce
2/3 cup unsweetened almond milk
2 medium to large very ripe bananas, mashed (If your bananas are smaller or not as ripe, you will probably need to add 2 to 4 Tbsp liquid)
Directions:
Mix the peanut butter, vanilla, molasses, applesauce, almond milk and 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. 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 12 muffins: Calories 181, Total Fat 8.4g, Cholesterol 0mg, Sodium 174mg, Carbs 40.8g, Fiber 4.4g, Sugars 16.4g, Protein 6.5g
1/2 cup Corn Flour
1 cup granola
2 Tbsp Hershey's Unsweetened Cocoa Powder
1/2 cup raisins
1 and 1/2 tsp baking powder
3/4 tsp baking soda
1/4 tsp salt
1/4 cup Sucanat (or brown sugar) (I use Barry Farm sucanat)
1 Tbsp Ground Flaxseed (I use Bob's Red Mill)
1 tsp ground cinnamon
1/4 tsp ground ginger
1/2 tsp ground cardamom
1/4 tsp ground nutmeg
1/2 tsp pumpkin pie spice
--------
1/4 cup peanut butter
1 tsp vanilla extract
2 Tbsp molasses
1/2 cup unsweetened applesauce
2/3 cup unsweetened almond milk
2 medium to large very ripe bananas, mashed (If your bananas are smaller or not as ripe, you will probably need to add 2 to 4 Tbsp liquid)
Directions:
Mix the peanut butter, vanilla, molasses, applesauce, almond milk and 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. 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 12 muffins: Calories 181, Total Fat 8.4g, Cholesterol 0mg, Sodium 174mg, Carbs 40.8g, Fiber 4.4g, Sugars 16.4g, Protein 6.5g
The Lord hates liars, but is pleased with those who keep their word.
Proverbs 12:22 (GNT)
Proverbs 12:22 (GNT)
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