Jam Dot Power Muffins
Whole wheat flour, oats, seeds and fruit make these hearty but light muffins perfect for a grab-and-go breakfast or an anytime snack.
- 1 1/4 cups whole wheat pastry flour
- 2 tablespoons maple sugar or organic whole cane sugar
- 6 tablespoons rolled oats (toasted and cooled)
- 2 1/2 teaspoons aluminum-free baking powder
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon baking soda
- 1/4 teaspoon fine sea salt
- 1/4 cup raisins or currants
- 1/4 cup sesame seeds (toasted)
- 1 cup organic soymilk
- 2 ripe medium bananas (peeled and mashed)
- 6 tablespoons pure maple syrup (dark amber or grade B)
- 2 tablespoons organic canola oil
- 4 teaspoons apple cider vinegar
- 2 teaspoons pure vanilla extract
- 2 tablespoons all-fruit jam
Spread the oats on the bottom of an ungreased skillet and toast over medium-low heat, stirring frequently, for about 5 minutes, or until fragrant and lightly golden. Spoon the oats into a heatproof dish and cool. Position a rack in the upper third of the oven and preheat to 375°F. Oil the top of a Circulon 12-Cup Nonstick Muffin Pan and line with muffin papers.
Place a wire mesh strainer over a medium bowl. Add the flour, sugar, baking powder, cinnamon, baking soda, and salt to the strainer and sift into the bowl.
Stir the oats, raisins and sesame seeds into the dry mixture.
Combine the soymilk, mashed bananas, maple syrup, oil, vinegar, and vanilla in a separate medium bowl and mix well.
Pour into the dry mixture and stir with a rubber spatula just until no traces of the dry ingredients remain. Allow the batter to rest about 30 seconds.
Spoon the batter into the prepared muffin pan, filling each cup 3/4 full. Drop about 1/2 teaspoon of jam into the center of each muffin. Do not use more or the muffins won’t bake through.
Bake 15 to 16 minutes or until the muffins are lightly browned, and firm and a tester inserted into the middle of a muffin comes out clean or just holding a few moist crumbs.