Thursday, July 31, 2008

Pineapple Banana Muffins

These are moist and soft; more dense due to the coconut and oats. Partner loves these for an afternoon carbohydrate to get through the afternoon energy slump. He pairs his with a protein shake to get a mix of protein and carbs. I make these GF by using the alternative listed below the recipe- but save these as a treat.

Pineapple Banana Muffins

3 medium bananas mashed, (about 1 1/2c)
1/2c fresh pineapple, chopped (or canned, but drained)
1/3c vegetable oil
1 egg, beaten
1c whole wheat flour
1 tsp baking soda
1 tsp baking powder
3/4c turbinado sugar
2/3c flaked coconut
1/2c slow-cooking oats
4Tbsp ground flax seed

Preheat oven to 375F. Grease a 12-muffin tin. Combine wet ingredients. Combine dry ingredients in a separate bowl. Fold together wet and dry, spoon into tin and bake for 20 min. Gluten Free Alternative: To make this a GF batch, replace wheat flour with your fave GF flour mix, use GF oats and also, soak 4Tbsp ground flaxseed in 1/4c hot water for 15 minutes and add to the wet ingredients.
Modified from: Karen's Pineapple Banana Muffins, p. 100 The Salt Spring Experience: Recipes for the Body, Mind and Spirit.

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