- 1 1/2 cups flour, whole wheat (White wheat works best for baking but may be harder to find. Red wheat will make the muffins too dry.)
- 3/4 cups Dee’s Cereal
- 1 tsp. baking soda
- 1 tsp. baking powder
- 1/2 tsp. salt
- 2 egg whites, slightly beaten
- 1/2 cup skim milk
- 2 Tbs. olive oil
- 1/2 cup honey, OR 2/3 cup sugar, OR 1/2 cup agave, OR 1/4 cup frozen concentrate pineapple juice and 1/4 cup frozen concentrate apple juice
- 1/2 cup applesauce unsweetened or, if unsweetened isn’t available, lightly sweetened is OK
- 1/2 cup puréed white beans (purée the canned beans with their juice – consistency should be like thick paste)
- 3/4 cup ripe bananas, mashed
- In a mixing bowl combine flour, Dee’s Cereal, baking soda, baking powder, and if you are using sugar as the sweetener, add it to the flour mixture now.
- In a separate bowl combine egg whites, milk, olive oil, applesauce, puréed white beans, and, if you are using one of the other sweeteners add it to the wet mixture now.
- Add the wet ingredients to the dry ingredients all at once.
- Stir just until moist, batter will be lumpy.
- Fold in nuts.
- Line muffin tin with paper baking cups or spray muffin tin with nonstick cooking spray.
- Fill 2/3 full.
- Bake at 375 for 15 to 20 minutes for regular-size muffins or 350 for 10 minutes for mini muffins.
Makes 12 regular muffins or 48 mini muffins. Serve warm from the oven or make a double batch and freeze some for future use. Enjoy!
I told you she was good! These are some of my very favorite muffins. Hopefully you’ll enjoy them as much as we do. And hopefully they help lead to healthier snacking and baking options for you and yours.
Remember, the choices you make determine the life you live