Sunday, May 10, 2015

Coco-nana Muffin Tops

Hello again, Readers,

Sharing what was perhaps, naaaay certainly, the most delicious and healthy muffin experiment here yet.

And what better day to share it on that Mother's Day, (in Canada), as my dear and wonderful mother happens to love trying out new and healthy recipes, so this one is in her honor and HAPPY MOTHER'S DAY, Maman!

 I guess I'll call them, "Coco-nana Muffin Tops", (coined by P), as using shallow tins like this one amounts to basically everyone getting the pleasure of the top each time.

Preheat oven to 175 C.

1 cup oat flour
1 cup quick oats
1/3 ground flax seeds
1/3 cup coconut shredded
1 tsp baking soda
1 egg white  
****3 tbsps EVOO
1 1/2 cup of milk of choice, (spelt this time)
Stevia or likely ~ 3/4 cup honey
2 ripe bananas, mushed

Blend separately, the wet and dry ingredients, then mix the wet and dry and spoon into shallow non-stick muffin tins.

Bake for about 25 minutes.

(Makes 12 wee muffins but would but would be even easier in a shallow baking dish.)

Mmmmmm:  I just envisioned this as a layer cake with mushed super ripe banana between, drizzled in perhaps some sweetened/lemony Greek yogurt.

Or, for those healthy-shmealthy-ers, with a sweetened filly layer drizzled with melted dark chocolaaaaaaaaate.



****INTERESTING NOTE: The above pic is of the first batch--the one I made forgetfully without oil, but they still turned out mouth-huggingly moist and so damned good we ate the whole tin, for supper, basically.

All that to say, feel free to skip the oil if you're watching your calories, or if you just don't believe me.  ;)

I won't even talk about the second batch, (which had crushed walnuts and just a micro-pinch of sea salt as well); may they rest in peace.

So, that's my latest low fat/sugar/cholesterol/sodium fiber-rich, healthy and yet still, #%!*&@!'n yummo muffin offering.

Bon ap,


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