I decided to try adapting my favorite — made dozens and dozens of times — whole wheat muffin recipe to be all ‘Real Foods.’ I’ve always considered this recipe to be healthy…but I wanted to try it without canola oil or refined sugar (although I always use evaporated cane juice instead of sugar.)

I made them just a bit ago, according to the recipe I’m about to post. And they aren’t just acceptable replacements…they are AWESOME!

Enjoy.

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Mary’s ‘Real Food’ whole wheat muffins

heat oven to 350 degrees
makes 24 muffins

Ingredients:

dry
2 1/4 cups – whole wheat flour
1/2 cup – oats
2 tsp – baking powder
1 tsp – baking soda
1 tsp (or slightly less) – sea salt
2 tsp – cinnamon (or 1/2 & 1/2 with nutmeg)

wet
1 stick – butter
1/3 cup – extra virgin olive oil
2/3 cup – maple syrup (or honey)
1 tsp – vanilla extract
4 pastured eggs
2 cups mashed over-ripe bananas (or equivalent of squash/pumpkin/sweet potato)

Directions:

– in small bowl/dish, combine dry ingredients, mix until blended
– in second (very large) bowl, blend all wet ingredients
– add dry mixture to wet in thirds — resultant mixture will be lumpy
– pour into muffin ‘tins’ or bread loaves
– cook for apprx. 20 minutes, depending on oven

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