Muffin tops are so 1997…today it’s all about filled muffins…
Not convinced yet?
How about now?
Yeah, I thought so. 🙂
This is my second batch of these since Friday! A second batch was necessary because
a. I wasn’t thrilled with Friday’s results
b. I didn’t follow a recipe, measure, or write it down so I couldn’t share the details with you
But this morning I measured, tweeked, and am thrilled with the results so here goes
PBfull Banana Bran Muffins
Makes 6 breakfast muffins or 12 snack muffins
Preheat oven to 350* F
- 1 cup whole wheat flour
- 1/4 cup oats
- 1/4 cup oat bran
- 2 T whole flax seeds
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- pinch of salt
- 1/4 tsp cinnamon
In a food processor mix
- 2 super ripe bananas
- 1/2 cup plain fat free yogurt
- 1 egg
Pour wet into dry
Mix well. Batter should be very wet.
Now comes the best part.
Into the food processor goes
- 1 very ripe banana
- 1/3 cup salted peanut butter
- 1 tsp vanilla
This would make the most AMAZING (vegan and sugar-free!) frosting for cupcakes. It would be SUPBURB on top of oatmeal. Who am I kidding, it even made my finger taste pretty damn good!
Butter and flour 6 muffin cups
Step 1: Scoop just under a fourth of a cup of batter into each cup.
Step 2: Blob a heaping tablespoon of the pb-banana filling into the center of each cup of batter.
Step 3: Top with another scant 1/4 cup of batter.
The top two are in step 2 and the bottom two step 3.
Top each muffin with a tiny pinch of organic brown sugar.
Set muffin tin on the top rack of oven and bake for 15 minutes.
Leave muffins in tin for 5-10 minutes before removing and setting on wire rack to finish cooling.
I think one of the tricks to low-fat muffin baking (no added fat in the batter!) is to make sure not to overcook them. These might seem a little doughy when they come out but by the time they cool they should be perfect.
These muffins are 100% whole grain, low-fat, high fiber, fruit-sweetened goodness. Don’t expect sweet and light, these babies are dense and not overly sweet.
Each muffin has about 230 calories, perfect for breakfast if paired with fruit and/or yogurt. If you prefer more of a snack size, you could stretch the batter and filling out for 12 muffins. For smaller/more muffins just put about 2 tablespoons of batter on bottom, 2 teaspoons of filling, cover with another 2 tablespoons of batter, more or less.
They could easily be made vegan by using non-dairy milk or apple sauce in place of the yogurt, a flax egg, and paper liners for the muffin tin. If you try it let me know!
Next up: PB&J muffins!
And then I whipped up some coconut butter truffles. You know, since the food processor was already set up and all. 😉
Plain and Cocoa-Lavender Salt.