Maple Pumpkin Spice Muffins take 1
Maple Spiced Muffins
I looked in my pantry and I didn't have exactly what the recipe called for, so I decided to use some creativity and work within my means. This recipe called for 2 3/4 cups of whole wheat pastry flour. I had about 1/2 cup on hand, however had some coconut flour, so I used coconut flour for the remaining flour needed for this recipe.
I also decided to add some fresh mixed berries, pumpkin spice and I omitted the cloves.
Nicholas, my little sous chef of course helped me in the kitchen, however ran to our silverware drawer for a fork and started trying to eat the oats out of the bowl after I had mixed the dry ingredients.
makes 18-24 muffins
2 1/4 cups coconut flour
1/2 cup whole wheat pastry flour
1/2 c. quick oats
1 tsp. baking soda
2 tsp. baking powder (aluminum free, please)
1 tsp. cinnamon
1/4 tsp. nutmeg
2 tsp. pumpkin spice
1 cup chopped & toasted walnuts
2 eggs, lightly beaten
1 c. plain yogurt ( I didn't have plain so I used fat free vanilla yogurt)
1/2 c. real maple syrup
1/3 c. sugar
1 t. maple extract
1 stick butter, melted
1 cup fresh or frozen berries
1 overripe banana, mashed
Preheat oven to 375F and line muffin pan with paper baking cups. Mix together dry ingredients (including walnuts) in a large bowl. In a medium bowl, combine the eggs, yogurt, maple syrup, sugar, vanilla, melted butter, berries, and the mashed banana. Add wet mixture to dry ingredients stirring only until just blended -- don't over mix your muffins!
Fill muffin cups 2/3 - 3/4 full (depending on how many muffins you want to wind up with), and bake for 15 - 20 minutes until lightly browned.
Check with a toothpick to be sure they're done, then cool several minutes before removing to finish cooling on a wire rack.
Hopefully next time I attempt this, the batter will not turn out so thick. Next time I will use only the wheat flour, or less coconut flour to get this recipe just right.