Archive Daily Posts/Recipes Breakfast: Banana, Amaranth and Oat Muffins with Blueberry Sauce
| Breakfast: Banana, Amaranth and Oat Muffins with Blueberry Sauce |
| Written by Cassie Young | ||||||||||||||||||
| Monday, November 5 2007 | ||||||||||||||||||
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Because I wasn't exactly sure how much of "this and that" I added to my remaining pancake batter to make into muffins, I played around and made another batch. You'll find the recipe below. Banana, Amaranth and Oat Muffins This is a very lightly sweetened muffin that is great for breakfast on it's own. For a sweet treat, split a muffin in half and spread with maple butter. Yum!
1/2 cup whole-wheat pastry flour 1/3 cup ground amaranth* 1/4 cup quick oats 1 teaspoon baking powder 1/2 teaspoon baking soda 1/8 teaspoon sea salt 1/4 cup chopped pecans
Wet Ingredients: 1 tablespoon lime juice 3/4 cup unsweetened soy milk 2 tablespoons agave nectar splash of vanilla 1 very ripe banana, mashed (about 1/2 cup) Preheat oven to 350 F. Coat two mini muffin trays with non-stick spray and set aside. Combine soy milk and lime juice. Set aside for a few minutes to thicken. Add all dry ingredients to a bowl. In a separate bowl, combine all wet ingredients, including the soy milk and lime mixture and mix well. Add wet ingredients to dry. Fold ingredients together until just combined. Fill prepared muffin tins with batter. Bake at 350 F for approximately 15 minutes. Allow muffins to cool in pans for a couple of minutes then turn out onto a cooking rack. Store cooled muffins in a sealed container. Yields 18-20 mini muffins. * I ground amaranth in the coffee grinder until it was the consistency of a very fine cornmeal.
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Comments (8)
Courtney
said:
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Sunday morning breakfast was supposed to be Banana, Amaranth, and Oat Pancakes that I was going to serve with a homemade blueberry sauce. I don't know what went wrong with my pancake batter but the first two pancakes just didn't cook up the way I had hoped. What a disappointment! However, I did take the remaining batter and transformed it into muffin batter by adding a little of this and a little of that, then baked it in mini-muffin tins. The end result was really quite good. We ate them like pancakes too, with the blueberry sauce on top. 
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I love that these are whole grain and have no added fat (besides the nuts, which I am thinking could even be left out if you wanted)! What a great healthy way to start the day! Courtney |
CassieYoung
said:
Courtney, I think you're right that the nuts could be left out and it if you prefer and would be just fine.  I hope you have a great week!  |
Mihl
said:
| I am sorry that the pancakes didn't behave well. But you solved the problem like a true kitchen genius. I made amaranth muffins a couple of weeks ago and really fell in love with them. There are always some in my freezer now. Maybe I should try your version the next time...I am just a little bit afraid of grinding the amaranth, because I only have a mini food processor. |
CassieYoung
said:
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Hi Mihl, it's nice to see you! I understand your concern over grinding the amaranth in a mini-food processor. They'd probably just fly around and may not even crack open. Even in a coffee grinder I had to grind away for quite a while to get those tiny little things to break up and then grind more to get it to a consistency I wanted. I really like the texture the ground amaranth gives these muffins - kind of like corn muffins, which I quite like. I am tempted, however, to try a cooked amaranth version. I see that's what you did with your muffin too. In fact, maybe I'll just try your recipe! |
Mihl
said:
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It's nice to see you, too! I should be around way more often to comment on your beautiful creations. Yeah, I thought those guys were hard to crack, but maybe I can fins some amaranth flour around here. I will have a look around. |
CassieYoung
said:
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Hi again, Mihl! If you try these with amaranth flour, I would be curious to know if you need to alter the amount used if your flour is more like wheat flour in consistency, rather than a fine cornmeal like what I used. Will you please let me know how it works out for you? I would really appreciate that! In the meantime, I am going to see about buying some amaranth flour myself. I think I've even seen it at our local health food store. |
CassieYoung
said:
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Hi Bertha, I don't see why it wouldn't work. I do wonder, however, if the amount might need to be altered. The thing I found when I was originally playing around with this recipe was that too much results in a really dry and almost hard muffin. I was actually thinking of making these again and even bought amaranth flour to use, so I'll let you know how that goes. ps. If you get to this recipe using the flour before I do, I'd love to hear how they came out and if you needed to make any changes. |
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