Today’s snackage featured a muffin that doesn’t really look like a muffin.
I was a bit too generous with the batter I poured into paper (!) muffin cups so it came out kind of flat and breadlike…
it’s very tasty non the less!
I baked a batch of these last Sunday and I’ve been reheating them in the microwave for a minute and topping them with jelly for a snack.
The recipe is based on the healthified lunch box muffins but with more banana and apple sauce instead of plain yoghurt to get them a bit sweeter without having to add sugar.
‘Spiced Autumn Muffins’
- one egg
- one and a half ripe banana, mashed
- 30 gr (1/5 a cup) of apple sauce
- 1 T of butter, melted
- 80 gr (2/3 a cup) of whole wheat flour
- 60 gr (1/2 a cup) of oats
- 1/2 t baking soda
- 1 t baking powder
- loads of cinnamon (and I do mean tons of the stuff!)
- a couple of dashes of salt and nutmeg
- a handful of nuts, unchopped
- a handful of pumpkin or sunflower seeds
- a handful of raisins or dried apricots,chopped
Mix together dry and wet ingredients in two separate bowls. Gently fold dry under wet and pour the mixture into 6 muffin liners. Bake them for 20 minutes.
I left the nuts unchopped and I really liked the fact that there were whole pieces of nuts in the muffins, it gave a lot of texture to them, feel free to chop them up if this suits you better though.
And don’t forget to top them with some Autumn flavoured jelly
very taste on pb&jelly sandwiches too 🙂