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Sunday, March 11, 2012

Pineapple-Cranberry Oat Bran Muffins



Yield: 18 muffins


What You'll Need:
1/2 c. all-purpose flour
1 1/2 c. toasted oat bran
1/2 c. dried cranberries, chopped
1/2 c. fresh pineapple, chopped
1/2 c. sucanat (I got this from Whole Foods)
1/2 c avocado, mashed (about 1 Haas avocado)
3/4 c non-fat milk
1/4 c. date sugar (I got this from Whole Foods)
1/4 c. liquid egg substitute (such as egg beaters)
1/8 c. unsweetened applesauce
1/8 c. white chocolate chips (optional)
1 Tbs. baking powder
1 tsp vanilla flavoring
1/2 tsp cinnamon powder
12 foil-lined cupcake liners (muffins will stick to paper liners)


What To Do:
Preheat oven to 375 degrees.

In a medium sized bowl combine: flour, oat bran, sucanat, date sugar, baking powder and cinnamon. Add chopped cranberries and pineapple; mix well until fruit is coated. In a separate bowl, whisk together: milk, avocado, egg substitute, applesauce and vanilla until well blended. Mix flour mixture and avocado/milk mixture until well blended. Bake 22-25 minutes until golden brown and tops spring back when touched.





Estimation of calories based
off of online tool

3 comments:

  1. This looks very heart-friendly! A couple of questions, what is sucanut? And is egg substitute in liquid form or powder form?

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  2. Sucanat is a minimally refined form of sugar-- you can use regular sugar in this recipe as well :) The egg substitute was in liquid form.

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  3. Just googled sucanat. Interesting. Haven't ever seen it in the shops over here. I must keep an eye out for it.

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