Are you in need of an enjoyable quick and healthy breakfast during your crazy work week? My husband and I were so I baked up some of these bad boys! These muffins were incredibly moist, fulfilling, and absolutely delicious! I usually eat one of these with a banana in the morning and I'm out the door. These are really easy to make and they keep fresh all week long! Try out this recipe to get out of your breakfast rut! I've got a recipe using oat bran in the works and I'm also working on a recipe that omits the oil. I'll keep you updated!
Ingredients:
1 cup unsweetened soy milk
1 tbs. apple cider vinegar
4 tsp. Ener G Egg Replacer*
4 tbs. warm water*
2/3 cup light brown sugar
2 bananas, pureed
1 cup unprocessed wheat bran*
2 tsp. vanilla extract
1/4 cup canola oil
1 cup whole wheat flour
3/4 cup unbleached all-purpose flour
1 & 1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. ground cinnamon
1/4 tsp. salt
1/2 cup chopped walnuts
1 tbs. apple cider vinegar
4 tsp. Ener G Egg Replacer*
4 tbs. warm water*
2/3 cup light brown sugar
2 bananas, pureed
1 cup unprocessed wheat bran*
2 tsp. vanilla extract
1/4 cup canola oil
1 cup whole wheat flour
3/4 cup unbleached all-purpose flour
1 & 1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. ground cinnamon
1/4 tsp. salt
1/2 cup chopped walnuts
How To:
Preheat oven to 400 degrees and grease a muffin pan or use baking cups. I like to use the unbleached baking cups.
In a small bowl combine the milk & vinegar with a whisk and set aside. The milk will thicken a bit. This creates a buttermilk alternative.
In a large bowl whisk together the egg replacer and water until well mixed. Add the brown sugar and whisk until well blended. Add the pureed bananas, wheat bran, vanilla, oil, and milk. Whisk together until well blended.
In a medium bowl whisk together the flours, baking powder, baking soda, cinnamon, and salt. Add this mixture to the wet ingredients and stir with a spatula until well blended.
Evenly spoon the mixture into the muffin cups and sprinkle with the walnuts. Lightly press the walnuts in. Bake on the middle rack for 20 minutes or until the muffins spring back after lightly touching. Let cool completely and then store in covered container. I use my 13" X 9" baking dish because it has a cover and these fit in it perfectly!
*You can use a different egg replacer if you'd like. Just make enough for 2 eggs.
*I found this in the bulk bins at Outpost. Don't use wheat bran cereal!
In a small bowl combine the milk & vinegar with a whisk and set aside. The milk will thicken a bit. This creates a buttermilk alternative.
In a large bowl whisk together the egg replacer and water until well mixed. Add the brown sugar and whisk until well blended. Add the pureed bananas, wheat bran, vanilla, oil, and milk. Whisk together until well blended.
In a medium bowl whisk together the flours, baking powder, baking soda, cinnamon, and salt. Add this mixture to the wet ingredients and stir with a spatula until well blended.
Evenly spoon the mixture into the muffin cups and sprinkle with the walnuts. Lightly press the walnuts in. Bake on the middle rack for 20 minutes or until the muffins spring back after lightly touching. Let cool completely and then store in covered container. I use my 13" X 9" baking dish because it has a cover and these fit in it perfectly!
*You can use a different egg replacer if you'd like. Just make enough for 2 eggs.
*I found this in the bulk bins at Outpost. Don't use wheat bran cereal!
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