Who doesn’t love a delicious muffin fresh out of the oven?
I recently posted a recipe for banana bread and decided to add some fresh raspberries.
WOW what a burst of flavor from these nutrient packed berries!
A little trick when adding fresh fruit (like raspberries, blueberries, peaches, etc): coat the fruit with a little flour.
This with help the fruit keeps it’s shape and prevent it from getting too”mushy”.
1 cup whole wheat flour
3/4 cup rolled oats (I prefer regular, not quick)
3/4 cup white flour (preferably organic)
1/4 cup wheat germ
1/2cup chopped walnuts (optional)
1 tsp baking powder
1 tsp baking soda
2 TBS ground flax seed
1/2 tsp salt
1/2 cup white Northern beans (drained and rinsed)
1/2 cup unsweetened applesauce
3 ripe bananas
2 TBS almond oil (you can also use olive or Canola oil instead)
1 tsp almond extract
2 eggs (cage free is preferred)
1/2 cup honey
2 TBS maple syrup (this is optional to make them just a little sweeter)
2 TBS of raspberry jam (optional)
Combine all the dry ingredients in a mixing bowl. Combine all the wet ingredients in a Vita-mix or a food processor. Puree until smooth and then mix with the dry ingredients. Mix with a mixer for about 2 minutes. Once thoroughly mixed fold in 1 1/2 cups of fresh berries (lightly coated in flour). Spoon batter into muffin tins (makes about 18 muffins). Bake at 375 for 15-17 minutes until golden brown and the center it cooked through.
Source: WFM 1-10