Author Notes
This recipe is adapted from one I found in Cooking Light ca. 2005. I don't remember what the original recipe was called, but I call these "Mud-Phuds" because I started making them while working towards my MD and PhD degrees. —Laura
Ingredients
- Dry Ingredients
-
5 ounces
whole wheat flour
-
2 ounces
all-purpose flour
-
1 cup
rolled oats
-
2 teaspoons
baking soda
-
3 tablespoons
ground flax
-
1/2 teaspoon
salt
-
1 teaspoon
cinnamon, or more to taste
-
1 tablespoon
wheat or oat bran (optional)
-
3/4 cup
chopped walnuts
-
1/2 cup
mini chocolate chips
- Wet Ingredients
-
1
egg, or 2-3 egg whites
-
1
banana, mashed
-
1/2 cup
applesauce
-
1 cup
plain yogurt (non-fat, low-fat, whatever) or buttermilk
-
2 teaspoons
vanilla
-
1/4 cup
brown sugar or honey (optional)
-
10-12
dates, pitted and chopped (~1 cup)
Directions
-
Preheat oven to 350 degrees F. Line muffin pans with paper liners.
-
Whisk together dry ingredients in a medium bowl.
-
Use a blender to combine all the wet ingredients until homogenous. If you don't have a blender, use a food processor to blend the dates with the yogurt or buttermilk, then use an electric mixer (or muscle power) to blend all the wet ingredients together.
-
Gently stir dry ingredients into wet until just combined.
-
Divide batter between 18 muffin tins. Bake 15-20 minutes.
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