The berries have begun to ripen in vivid deep purple, and are aromatic and sweet. I am overjoyed to have such a luxury close at hand, since berries are so expensive to buy year round. They are known as superfoods for all their healthy nutrients. But I mostly love them for the taste they infuse.
Whenever we are away from home, I must carefully plan ahead what I will eat due to food allergies. There is almost nothing I can buy or get at a restaurant, so I have to make food that will be easy to take along. One of my favorite options is mini muffins. These wild mulberry muffins are jam packed with nutrition and flavor. Like little power-houses of energy, they will satisfy my hunger for breakfast and snacks on the road. I can make a large batch and freeze them ahead of time.
If you don’t have access to mulberries, you can certainly substitute any berry of your choice. Blackberries or blueberries will give the muffins a similar taste and texture. This recipe is an egg-free, oil-free, corn-free and lower sugar version of traditional muffins. The muffins are still plenty sweet and have a dense, moist texture.
- 2 cups flour
- 1 cup oats
- 1/3 cup applesauce
- 1 cup mashed ripe bananas (approximately 2 bananas)
- 1 1/4 teaspoons baking soda
- 1/2 teaspoon cream of tartar
- 1 Tablespoon ground flaxseed
- 3 Tablespoons water
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 1 cup ripe mulberries
- 1/2 cup Splenda Brown Sugar Blend (or regular brown sugar)
- 1/4 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- Preheat oven to 350 degrees.
- In a small bowl, mix together ground flaxseed and water. Stir and set aside.
- Prepare berries: Use only fully ripened mulberries. Wash and pinch off the stems.
- Mash bananas in a large bowl using a potato masher. Add berries and mash them if desired. Add sugar, applesauce, vanilla, flaxseed mixture and stir well. Add remaining dry ingredients and stir until just moistened.
- Fill muffin pan cups approximately 2/3 full. Bake for 13-15 minutes. They should be firm but still springy to the touch.
- Remove from muffin pans and let cool on plate or wire rack. Cool completely before freezing. My batch makes approximately 24 mini plus 12 larger muffins, or 40 mini muffins.
- You can certainly use two bowls, mixing dry ingredients in one and adding them to the wet ingredients. I just mixed everything together in one bowl and the muffins came out fine. The only part I mixed separately was the ground flaxseed and water, so I could let that sit a couple minutes before adding it.
- If you use a silicone muffin pan, the muffins pop right out, eliminating the need to use any oil, butter or disposable paper liners. I used a silicon muffin tray to make mini muffins, and a regular aluminum muffin tray for larger muffins. I used coconut oil to grease the aluminum pan.
- 1/3 cup applesauce = 1/3 cup vegetable oil
- 1 Tablespoon ground flaxseed mixed with 3 Tablespoons water = 1 egg
- 1/4 teaspoons baking soda mixed with 1/2 teaspoon cream of tartar = 1 teaspoon baking powder
Wild Mulberry Muffins — Product Resources:
- Hodgson Mill’s unenriched, unbleached white flour
- gluten-free rolled oats
- natural applesauce
- cream of tartar
- whole flaxseed (best if kept in freezer and freshly ground as needed)
- Splenda brown sugar blend
- potato masher
- Silicone Mini Muffin Pan
- coconut oil
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