Quinoa & Flax Muffins

I recently found a muffin recipe on the back of a hot cereal box that was too good not to share.  Just reading over the ingredients, I knew I had to try it.  And it did not disappoint!

The cereal is: Hodgson Mill Multi Grain with Quinoa & Flax Hot Cereal.

The recipe is:

• 1 cup of Hodgson Mill Multi Grain Hot Cereal
• 1 cup of flour
• 1 Tbsp. baking powder
• 1/2 tsp. baking soda
• 1/2 tsp salt
• 1/2 cup of sugar
• 1 cup carrots, shredded
• 1 cup apples, peeled and chopped
• 1/2 cup milk
• 2 eggs
• 1/4 cup oil
• 1 tsp. vanilla

I substituted 1/4 cup of brown sugar and 1/4 cup of honey for the 1/2 cup of sugar.  I used coconut oil.  There were chopped pecans in the recipe originally, but I generally don't like nuts in my baked goods.

Preheat the oven to 400 degrees.  Line 12 muffin cups with paper liner, or grease the muffin tin.  Blend together the dry ingredients.  Add remaining ingredients and mix until well blended.  Batter will be thick.  Spoon into muffin cups and bake for 20-22 minutes, or until golden brown.

So good!

Day 26 - Pumpkin Banana Muffins

Needed to use some bananas before they went bad so I came up with these.

They are especially good warm and smothered with butter.

2 cups whole wheat flour
1 tsp baking soda
¼ tsp salt
¼ cup butter
¼ cup coconut oil
½ cup palm sugar or sucanat
2 eggs, beaten
2 ripe bananas, mashed
1 cup pumpkin puree

Preheat oven to 350 and lightly grease muffin tin.

Combine flour, baking soda and salt.

Separately combine butter, oil, and palm sugar. Stir in eggs, bananas and pumpkin.

Combine mixture with flour mixture and stir just to moisten.

Pour batter into muffin tins. Bake for 20 minutes at 350.