Oat Pulp - Banana MMMMuffins
Muffins have been a staple in many people's breakfasts which feels like the beginning of time. Unfortunately, many of the muffins we purchase or bake are more like cupcakes over a healthy option for seniors. Balancing healthy with tasty can provide a daunting balance that can lean towards healthy and bland or tasty and less healthy.
The key to healthy recipes is choosing the right ingredients and healthy substitutions. For example, instead of using refined sugars in your recipes choose maple syrup. Yes, Maple Syrup in moderation can be a healthy choice in baking. Maple syrup is high in antioxidants, rich in nutrients like riboflavin, zinc, magnesium, calcium and potassium. In fact, maple syrup has a higher concentration of minerals and antioxidants than refined sugar or honey and it has fewer calories.
In week two of our tasty Tuesday series, we walked through how to make Rich & Creamy-Delicious & Dreamy Homemade Oat Milk. With that recipe, we were left with a bundle of leftover pulp. That leftover pulp is a valuable ingredient for healthy muffins. This pulp will help make some of the moistest and most delicious muffins that you have ever had.
Oat Pulp Banana Muffins
1 large egg
1/4 melted or soft coconut oil
1/2 cup of maple syrup or honey
1/2 plain or greek yogurt
1/3 cup milk
3 large ripe bananas
1 tsp vanilla extract
1 1/2 cups of whole wheat flour
1 tsp baking soda
2 tsp baking powder
1/2 tsp salt
1 tsp ground cinnamon
2/3 cup of oat pulp
1/2 cup Almonds, chocolate chips, raisins or other ingredients to taste, adding texture and flavour.
Pre-heat oven to 350
In a large bowl whisk together dry ingredients (set aside)
In a large bowl whisk together wet ingredients, then add the pulp and mix completely.
Combine the dry mix with wet mix and mix all ingredients together
Add almonds, chocolate chips, raisins to taste
Pour batter evenly into muffin tins and place your fav toppings like nuts, raisins or un sweetened chocolate chips.
Bake muffins in pre-greased or silicon muffin tins for 25-30 minutes
When done put muffins on a cooling rack and let sit until cool. Serve and enjoy!
These muffins can be kept at room temperature for two days or in the fridge for 4 days.
Muffins can be frozen for up to three months in an airtight container or freezer bags.
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