Sometimes, you just want a big squishy muffin. Most times, it would be better if you were eating fiber, whole grains and fruit. This muffin recipe is a compromise. It met my craving for something sweet, but has an admirable nutrition profile. Fiber! Good fat! No white sugar! Otis Spunkmeyer, be damned.
Lately, one of these little babies–warm and buttered, obviously–has been showing up on my breakfast table quite frequently. I add an egg and a side of fresh fruit to round things out.
3/4 cup rolled oats
3/4 cup whole wheat pastry flour
1/2 cup ground flax seeds
1/4 cup finely shredded unsweetened coconut flakes
2 tsp. baking powder
1 tablespoon pumpkin pie spice
1/2 teaspoon salt
1/2 cup dried cranberries
2 small, firm pears (I bet a large apple would work too!)
1/4 cup melted coconut oil
3 tablespoons blackstrap molasses
1/2 cup brown sugar
1 cup buttermilk at room temperature
2 large eggs
1 1/2 tsp. vanilla extract
Optional: 1/2 cup toasted walnuts
Preheat the oven to 375 degrees and prepare a standard 12-cup muffin tin.
In a medium bowl, combine the oats, flour, flax, coconut flakes, baking powder, pumpkin pie spice, salt and dried cranberries. Set aside.
Grate the pears using a box grater. You should have one cup of shredded pear.
In a large bowl, use a hand mixer to combine the coconut oil, molasses and brown sugar. Add the eggs, one at a time, beating until fluffy. Mix in the buttermilk, eggs and vanilla, then finally the pear. Put your mixer away.
Add the flour mixture and fold it in with a wooden spoon. Resist the temptation to over mix.
Fill the muffin cups to the point they are almost full. (These will only rise a smidge.) Top with the walnuts, if using. You should press these into the batter just a bit so they won’t fall off after baking.
Bake until the tops are golden brown and feel firm to the touch, about 22 minutes. Let them cool just a bit before serving.
*I was inspired by this recipe from Whole Grain Mornings.