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.

  • DISH TYPE
    Breakfast
  • COURSE
    Bread
  • SERVINGS
    12
  • OCCASIONS
    Everyday

Ingredients

  • 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

Cooking Directions

  • 1
    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.
  • 2
    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.
  • 3
    Stir the oats, raisins and sesame seeds into the dry mixture.
  • 4
    Combine the soymilk, mashed bananas, maple syrup, oil, vinegar, and vanilla in a separate medium bowl and mix well.
  • 5
    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.
  • 6
    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.
  • 7
    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.

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