Tranquilizer Muffins
- Ready In:
- 50mins
- Ingredients:
- 21
- Yields:
-
24 muffins
- Serves:
- 24
ingredients
- 2 1⁄2 cups buckwheat flour, farinetta
- 1⁄2 cup oat bran
- 1⁄2 cup soy lecithin
- 1⁄2 cup flax seed meal
- 1⁄2 cup flax seed
- 3 teaspoons cinnamon
- 1 teaspoon ground allspice
- 1 tablespoon baking powder
- 1 teaspoon sea salt
- 1 tablespoon ginger
- 1⁄2 cup milk
- 3 mashed bananas
- 1 cup egg white
- 4 tablespoons oil (avocado)
- 1⁄2 cup brown rice syrup
- 2 cups raspberries (frozen)
- 1 cup carob chips
-
Topping
- 3 tablespoons wheat germ
- 2 tablespoons brown sugar
- 1 teaspoon cinnamon
- 2 tablespoons melted butter
directions
- Heat oven to 400°F Lightly grease 24 muffin cups
- In large bowl, combine the first 9 ingredients and mix well.
- In small bowl, combine bananas, milk, oil, brown rice syrup, and egg whites; whisk until blended. Add to dry ingredients; stir just until dry ingredients are moistened.
- Add raspberries and carob chips and stir just enough to blend.
- Spoon batter evenly into muffin cups.
- In another small bowl, combine all topping ingredients; mix well. Sprinkle evenly over tops, pressing in lightly.
- Bake 26-28 minutes or until muffins are golden brown and toothpick inserted in center comes out clean.
- Cool 1 minute; remove from pan. Cool on wire rack or serve warm.
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