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These muffins are wholesomely sweetened with bananas and organic sugars and they are a great breakfast muffin because they are loaded with whole grains and fiber. These are not a dessert muffin—so if you like something much sweeter, I would recommend doubling the amount of sugar.
1. Preheat oven to 350 F.
2. Combine flours, oats, brown sugar, wheat bran, baking soda and salt in a large bowl and whisk well to combine.
3. In a small bowl, combine mashed banana, egg and yogurt. Pour into the dry ingredients and combine until just moistened.
4. Fold in the rhubarb and strawberries with a spatula, incorporating well.
5. Spray a cupcake pan with non-stick spray and spoon batter into cups, filling each about 2/3 full. I got 12 big muffins, but you could probably stretch it to at least 16 if you wanted smaller muffins.
6. Sprinkle each muffin with a dash of turbinado sugar.
7. Bake for 25 minutes, until muffins are golden brown and spring back when poked. Remove pan from oven. Remove muffins from pan immediately, using a knife to cut around the edges if necessary. They may be a bit cakey once they are first removed, but they will set up once cooled to a very moist and delicious muffin!
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