 | Caution ! Recipe has been scaled. Ingredient amounts and cooking times in steps may need to be
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Ingredients
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Amt.
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Measure
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Ingredient
| | | | 1 3/4 | cups | whole wheat flour | 1 1/3 | cups | oats, rolled quick cooking | 7/8 | cup | bran flakes cereal | 1 1/3 | teaspoons | baking soda | 1 1/3 | teaspoons | baking powder | 2/3 | teaspoon | salt | 1/4 | tablespoon | nutmeg, ground | 1/3 | tablespoon | cinnamon, ground | 2 3/4 | tablespoons | flax seeds | 1/2 | cup (8 fl oz) | Agave syrup | 1 1/3 | cups, mashed | bananas, mashed | 1/2 | cup | applesauce, unsweetened | 1 3/4 | eggs | eggs, | 1/4 | tablespoon | vanilla extract/pure |
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Steps
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Sequence
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Step
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| | 1 | Preheat the oven to 375* | | 2 | Mix dry ingredients in a large bowl. | | 3 | Mash ripe bananas in a medium bowl. | | 4 | Add beaten eggs, agave, applesauce and vanilla. | | 5 | In the large bowl, make a well with the dry ingredients and add the banana mixture. | | 6 | Fold ingredients with a spatula until just moist. | | 7 | Gently fold in any optional chopped nuts, dried fruit or carob chips. | | 8 | Grease a muffin tin. Spoon in the batter evenly with a 1/4 or 1/3 measuring cup, depending on size preference. | | 9 | Bake for 15 minutes at 375* or until a knife runs clean in the center. Do not overcook or else suffer dry muffin bricks. | | 10 | Let cool on a baking rack and then enjoy! |
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