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!
- 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
- Preheat oven to 350 degrees.
- In a large mixing bowl, mix together the dry ingredients and set aside.
- In a separate mixing bowl, mash the bananas and add the remaining ingredients. Mix to combine.
- Combine wet ingredients into dry ingredients until just blended. Add walnuts and stir to combine.
- Place in greased muffin tins or use paper liners.
- 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