A big thank you to my Extreme Team buddy Holly Goes Lightly for posting picture of my recipe. You are awesome. Each Breakfast Muffin is about 130 calories!
- 1 cup flour
- 1 1/4 cups oatmeal
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1 teaspoon ginger
- 2 cups bananas, ripe & mashed (about 4 medium, I only had three, so I made up the difference with a mixture of the shredded carrots and applesauce)
- 2⁄3 cup applesauce
- 1⁄3 cup carrots, shredded (you can buy ready-made shredded carrots or use a food processor)
- 1 large egg
- 2 tablespoons unsalted butter at room temperature
Preheat oven to 375.
Combine first 7 ingredients in a large mixing bowl. Stir until well blended.
In a separate bowl, combine all other ingredients (bananas – butter), and stir until well blended. (My butter was still a little lumpy, but it was fine)
Add banana mixture to the flour mixture and stir until well mixed.
Fill muffin cups 2/3 way full and bake at 375 for about 20 minutes, until the muffin springs back when lightly touched.
For me, this recipe made 12 muffins in a standard pan, and if you bake according to directions, each muffin is about 130 calories! Not too shabby! I can’t wait to try it again with the proper amount of bananas. I think I’ll also cut the ginger and make up the difference with more nutmeg and cinnamon…