In Kitchen Aid, pour 1/3 cup boiling water over 1/3 cup wheat bran and a tablespoon or so of coconut oil (obv, you can use butter or oil or whatever you have). Let that sit for a minute or two while you measure into a smaller bowl: 3/4 c. whole wheat pastry flour and 1/4 cup hazelnut meal. (Let's be honest, I only had 3/4 cup flour this morning. I made the first batch with just that, then added the hazelnut flour to the rest, and it made a big, tasty difference. You could use pecan meal, almond meal, ground flax seed, or just more flour.), a pinch of sea salt, and 1 teaspoon no-sodium baking powder.
In the mixing bowl, add 1/2 cup pumpkin puree, 1/4 c. egg beaters (or 1 egg), two good squirts of vanilla stevia (about 40 drops), and a Tablespoon or so of sugar-free maple syrup. For flavor, I added 1/4 t. reeally tasty ginger powder, 1/2 teaspoon reeeeally tasty China cinnamon, and 1/4 teaspoon clove. Just regular clove, actually.
When the wet ingredients are combined, mix in the flour mixture, then 3/4 cup oats and 1/4 cup nonfat dry milk. It is my belief that if you added some chocolate chips or dried fruit at this stage, you would not be sorry.
Drop into mini-muffin pans (they don't rise very much, so it's okay to fill just above 2/3) and bake at 350 for 11-13 minutes. Let the muffins rest in the pan for another couple of minutes, then pop those babies out and straight into your face!
They're kinda ugly, these muffins, so I am not bothering with a non-glamorous picture from my camera phone. But srsly, they are so good for you, and they taste like treats!
*Serve with the effing delicious coffee you just made because you are some sort of breakfast goddess.
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