WHITE FLOUR SUBSTITUTES
WHEAT FLOUR SUBSTITUTES
INGREDIENTS SUBSTITUTES
TIP:
An equal amount of oil can be substituted for a similar portion of MELTED butter if the recipe specifies using MELTED butter.
You can also bake these in a loaf pan. I added about 5 min. more to baking time.
COCOA--BANANA MUFFIN
1 1/3 c. flour or 1 c wheat flour
1 c. oats
1/2 c. brown sugar, packed
1/3 c. unsweetened cocoa
1 tbsp. baking powder
1/4 tsp. baking soda
2 sm. bananas, mashed
1/2 c. low-fat milk
5 1/2 tbsp. butter, melted (1/3 cup)
2 egg whites, beaten slightly
1 tsp. vanilla
Powdered sugar (optional)
Heat oven to 400 degrees. Line 30 miniature muffin cups with paper baking cups or spray with no-stick spray. Combine first 6 ingredients, mix well. Add combined bananas, milk butter, egg whites, vanilla; mix until moistened. Fill prepared cups until almost full. Bake 10 to 12 minutes or until inserted toothpick comes out clean. Cool. sprinkle with powdered sugar if desired.
Note: 12 medium muffin cups may be used. Baking time 20 to 25 minutes.
Nutritional Info: 1 miniature muffin 71 calories, 18 calories from fat Protein = 1 g. Carbohydrate = 11 g. Fat = 2 g. Cholesterol = 0 mg. Dietary fiber = 1 g. Sodium = 80 mg.
BANANA-OATMEAL MUFFINS 1
1 c. flour (may use half whole wheat)
2 tbsp. apple juice concentrate
2 1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. ground cinnamon
1/4 tsp. ground nutmeg
1 c. mashed bananas, approximately 3 bananas
1/2 c. quick cooking oats, uncooked
1/2 c. low-fat milk
2 tbsp. tub butter, melted
1 egg, beaten
Combine all dry ingredients. Combine remaining ingredients and stir well. Add to dry ingredients and stir just to moisten. Use muffin papers and fill 2/3 full. Bake at 425 degrees for 15 minutes. Yields 1 dozen.
CRANBERRY BANANA OAT MUFFINS
1 1/4 c Flour or 1 c wheat flour
1 1/4 c Oats
2/3 c Sugar
1 ts Baking soda
1/2 ts Salt
1 Egg
2 c Mashed bananas
1/3 c Margarine
1 c Cranberries
Combine first six dry ingredients in mixing bowl. Mix well. Beat egg, banana and melted margarine together. Add banana mixture to dry ingredients. Stir to blend. Stir in cranberries just to mix. Fill greased muffin cups almost full. Bake at 375 for 20 to 25 minutes or until set.
BANANA OAT MUFFINS 2
1 cup rolled oats
1 cup flour
1 tablespoon rolled oats
1/2 cup chopped walnuts
1 teaspoon baking soda
1 teaspoon baking powder
1/4 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 cup butter, softened
1 cup white sugar
2 eggs
1 cup mashed ripe banana
1 teaspoon vanilla extract
1/2 cup sour cream
1/3 cup rolled oats
4 tablespoons brown sugar
1/4 teaspoon ground cinnamon
2 tablespoons butter, chilled
1/4 cup chopped walnuts
Preheat oven to 350 degrees F. Grease 12 muffin cups or line with paper muffin liners.
Place 1 cup rolled oats in a food processor and process until ground. In a large bowl, combine ground oats with flour, 1 tablespoon rolled oats, chopped walnuts, baking powder, cinnamon and salt.
In a separate bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the banana and vanilla. Stir in sour cream. Mix oat/flour mixture into egg mixture. Spoon batter into prepared muffin pans.
TOPPING
In a small bowl, combine 1/3 cup rolled oats, brown sugar, cinnamon. Cut in butter until mixture resembles coarse crumbs; stir in 1/4 cup chopped walnuts. Generously sprinkle muffins with topping.
Bake in preheated oven for 25 to 30 minutes, until golden brown and a toothpick inserted into a muffin comes out clean.
BANANA-OAT MUFFINS 3
you can substitute the 2 cups of oatmeal for 2 cups of Cheerios for a whole grain crunch!
2 cups old fashioned oats or Cheerios toasted oat cereal
1 1/4 cups whole-wheat flour or flour
1/3 cup brown sugar
1 teaspoon baking powder
3/4 teaspoon baking soda
1 cup bananas, mashed, very ripe (2 to 3 medium)
2/3 cup nonfat milk
3 tablespoons vegetable oil
1 egg white
Heat oven to 400°. Spray 12 regular-size muffin cups with cooking spray, or grease bottoms only of muffin cups.
(Crush cereal if you used cereal instead of oats) Stir together oats/cereal, flour, brown sugar, baking powder and baking soda in large bowl. Stir in remaining ingredients just until moistened. Divide batter evenly among muffin cups.
Bake 18 to 22 minutes or until golden brown
BANANA OAT MUFFINS 4
1 1/4 cups Oats
1 1/4 cups Flour or 1 c wheat flour
2/3 cup sugar
1 1/2 tsp baking powder
1 tsp baking soda
1/4 tsp salt
1 egg
2 cups bananas, mashed
1/3 cup butter, melted or 1/3 c cooking oil
1/2 cup nuts (optional), chopped
COMBINE first 6 dry ingredients in large bowl. Mix well.
BEAT egg, banana and melted butter together in small bowl until smooth.
ADD banana mixture to dry ingredients. Stir just until moistened.
Fill greased muffin cups almost full.
BAKE at 375°F for 20-25 minutes, or until top springs back when lightly touched.
BANANA OATMEAL BREAD
1/4 c Water
1 Extra-large egg
2 tb Vegetable oil
1 c Mashed very ripe bananas
3 tb Brown sugar
1 1/2 ts Salt
4 tb Powdered buttermilk
1 1/3 c Quick-cooking oats
2 1/2 c flour
2 ts Active dry yeast
Soak oats in 1/3 cup boiling water until the mixture is at room
temperature.
