Wednesday, August 31, 2011

Maple Banana Muffins (made with oat flour)

After many failed attempts, I finally created a non-crumbly oat muffin :D And a delicious one as well! The secret: Lots of eggs! It's a moist banana muffin with a maple glaze topped with cinnamon. Here's the picture:


1 cup milk
1/2 cup sour cream
1 cup vegetable oil
6 eggs
1 cup brown sugar
1 tbs. molasses
1 tbs. honey
2 tsp. vanilla
1 tsp. maple extract
2 very ripe, mushed bananas
5 cups oat flour
6 tsp. baking powder
2 tsp. cinnamon
1/2 tsp. salt

Preheat the oven to 400 F and grease muffin tins (enough for 2 dozen) and a loaf pan.
Mix the milk, sour cream, oil, eggs, brown sugar, molasses, honey, vanilla, maple, and bananas together until somewhat smooth. In a separate bowl, combine the flour, baking powder, cinnamon, and salt. Add to the other mixture and blend well. Pour batter into the prepared muffin tins and pour any extra into the loaf pan. Bake the muffins for 18 minutes and the loaf pan until an inserted toothpick comes out clean.
*Important note: do not overbake

After the muffins have cooled, drizzle Maple Glaze (recipe below) over the top then sprinkle with cinnamon :)

Maple Glaze


3/4 cup powdered sugar
2 tbs. brown sugar
1 tsp. maple flavoring

Stir all the ingredients together adding just enough milk to make the icing "glaze consistency" Very simple!

And voila! There you have delicious, wheat-free muffins :)