Oat Flour Breakfast Muffins + PB Dark Chocolate Chunk

Move aside, Banana Avocado Muffins, there's a new muffin in town and we're eating it for breakfast.

The Mr. and I (and Margot, of course) are packing up for a month long excursion to mainland USA. In preparation I was cleaning out our cupboards and decided to make some healthy snacks for us to take for the 13 hour plane ride to NJ. $8 cheese and cracker platter? No thanks, United Airlines, I'll have a deliciously free muffin instead.

These muffins don't just seem good for you...they are packed with protein and fiber so they are good for you. I added some bonus ingredients to the second batch.The first batch is Margot friendly, the second batch is Steve approved.

Oat Flour Breakfast Muffins
1 1/2 C. Oat Flour (so simple to make...just grind up some rolled oats in the blender until really fine)
1 1/4 C. Rolled Oats
1/2 C. Plain Yogurt (or..you guessed it...an avocado)
1/2 C. Soymilk (I used Vanilla Soy)
1/2 C. Brown Sugar (optional...you could also use Agave or Honey if you're not making muffins for baby)
1/3 C. Coconut Oil (or sunflower/canola oil) 
1 egg
2 large ripe bananas
2 tsp. baking powder
1tsp. baking soda
1/2 tsp. nutmeg
1 tsp. cinnamon
1/4 c. raisens
1/2 tsp. salt

Mash up banana and combine with wet ingredients. Sift dry ingredients together and combine wet & dry. Fill muffin tins 2/3 full, top with some rolled oats, flaxseeds, pumpkin seeds etc. and bake at 375 for 15-18 minutes.

Here's where the PB Dark Chocolate Chunk part comes in...
For the second batch I mixed in about 2 tbsp. natural peanut butter and some dark chocolate bits (smashed up a candy bar). Use carob chips for a more breakfast friendly version...that tastes like dessert.


Accidental Deliciousness

It is holiday WEEK in our family. Wedding Anniversary, Father's Day, Steve's birthday. Since two of these three special occasions revolve around Mr. Steve Schallert, I thought it appropriate to make his favorite treat...banana bread! Steve is of the persuasion that banana bread with chocolate chips smothered in peanut butter is breakfast food. I call it something different (dessert). BUT, because it is his favorite, I set out to make a loaf of pure sugary deliciousness. Halfway through mixing ingredients I realized that I didn't have any butter. And I didn't have any chocolate chips. So I scowered my cupboards and accidentally made it healthy...ish . Here's how:

2 ripe Bananas
1 mediumAvocado
2 eggs
1 C. granulated sugar
2 tsp. vanilla extract

2 C. flour
1 1/2 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
1/3 C. carob chips

Preheat oven to 350. Grease loaf pan.
Mash bananas and avocado together until smooth. Stir in eggs, vanilla and sugar.
Combine dry ingredients (except carob chips).
Add wet to dry.
Fold in carob chips.

Pour into prepared loaf pan.
Sprinkle top with brown sugar, flax seeds and pumpkin seeds. Cover with a "tent" of foil.
Bake at 350 for 30 mins then remove foil and bake for an additional 20-25 mins (until middle is cooked through.
Voila. Enjoy.

Beth Reid, looking forward to a modified gluten free version ; )

© 2010 unless otherwise stated all photos are copyright diane schallert and may not be used without permission. thanks.

  © Blogger template Shush by Ourblogtemplates.com 2009

Back to TOP