Saturday, March 26, 2016

GOOD FOR YOU


Breakfast or dessert? You decide. These are low-fat, sugar-free oatmeal muffins  that are perfect with tea or coffee. Bon appetit!


TROPICAL BLOBBIES

 Ingredients

  • 2 eggs
  • 1/2 cup 2% milk
  • ripe plantains (Large bananas are an acceptable substitute)
  • 1 teaspoon almond extract
  • 2 tablespoons coconut oil
  • 1/2 cup almond flour
  • 1/2 cup unbleached flour
  • 2 cups oatmeal
  • 1 teaspoon baking powder
  • 1 cup grated coconut
  • 1 cup golden raisins
  • apples, peeled and chopped
  • 1 cup crushed pineapple
  •  

Preparation Method

  1. Preheat oven to 350 F. Grease two one-dozen muffin tins. Place plantains, milk, eggs, coconut oil, and almond extract in blender. Process until smooth. Pour into mixing bowl. Separately, mix almond flour, unbleached flours, and baking power. Add coconut, raisins, crushed pineapple and chopped apples to egg, milk, and plantain mix. Add flour combo. Mix thoroughly. Place half cup batter into each muffin cup. Bake at 350 F for 30 minutes.

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