Whole Grain Banana Mini-Muffins

Yield: 24-27 mini-muffins or 12-15 muffins

Each morning at Three Stone Hearth, right around 11:00 am, everyone in the kitchen breaks for tea. It’s a time when recipes are discussed, questions are asked, stories are shared, and laughs are had by all. Chef/owners, apprentices, interns, volunteers, and staff gather around a simple and wholesome spread of herbal teas, multi-grain crackers, farm-fresh cheese, vegetables, natural nut butter, dried fruit, and when we’re lucky, fresh bread baked by Shelby, a kitchen volunteer. Last week, Shelby made a delicious walnut raisin bread and also a sourdough rye. Inspired, and knowing Shelby would be out on Wednesday, I decided to bake for tea, so I made these muffins. Packed with whole grains and natural sweeteners, these delightful little treats are great any time of day, especially with a hot cup of tea and some new friends.

The original recipe was for standard-sized muffins. If you choose to go that route, bake them for about 25 minutes at 350 degrees. Enjoy!

Ingredients:

• 1 cup whole wheat pastry flour
•  2 cups oats
• 1/2 teaspoon sea salt
• 2 teaspoons cinnamon
• 1 teaspoon baking soda
• 3 mashed bananas
• 1 cup plain non-fat yogurt
• 2 eggs
• 1/4 cup honey
• 1/4 cup coconut oil or grapeseed oil
• 2 teaspoons vanilla extract
• 3/4 cup chopped walnuts

Directions:

1. Preheat oven to 350 degrees.
2. In a large mixing bowl, mix together the dry ingredients and set aside.
3. In a separate mixing bowl, mash the bananas and add the remaining ingredients. Mix to combine.
4. Combine wet ingredients into dry ingredients until just blended. Add walnuts and stir to combine.
5. Place in greased muffin tins or use paper liners.
6. Bake mini-muffins for 11-13 minutes, or until inserted toothpick comes out clean. If you are making standard-sized muffins, bake for 25 minutes, or until inserted toothpick comes out clean.

Adapted from Original Recipe by James Distefano, Pastry Chef, Rouge Tomate