Fruit and Seed Whole Grain Muffin Bars

One day recently, I was drinking coffee still and it was lunch time.  Not many lunch foods seemed good with coffee, so I was going to make myself waffles.  As happens so many times, I started changing the recipe in my head. . . . . . I think I'm going to add oatmeal and flax.  And hemp hearts.  And wheat germ.  And the additions just kept coming until I decided it would become muffins instead of waffles.  .  .  .  . except that I forgot to put in any kind of baking soda or baking powder.  So, the waffles became muffins became bars. 

These things are loaded with good for you ingredients.  As always, I started with whole wheat flour.
I added a couple different seeds and some dried fruit.  I cooked them in muffin liners that I sprayed with cooking spray. 

I thought these were actually a flop because I thought I was the only one eating them.  My kids don't like anything with anything else in them.  If they even see a raisin or a nut, they won't touch it.  And when they do, they try to eat around the nut or raisin and pull them out.

Then, my hubby came home and said "Those muffin cookie things were really good."  So, all hope was not lost.  I decided to go ahead and post the recipe.  I love that there are so many good for ingredients in these.  Some day, my kids won't be so picky and I'll be able to get them to eat something like this!

Here's what I used:
1 1/2 cups whole wheat flour
3/4 cup quick-cook oatmeal
1/4 cup milled flax seed
1/4 cup wheat germ
3 Tbsp. hemp hearts
1/4 cup sunflower seeds
1 1/2 tsp. salt

1/2 cup cinnamon apple sauce
1/4 cup brown sugar
1 1/2 cups milk
1/4 cup vegetable oil
1 Tbsp. vanilla
1 tsp. cinnamon

1/4 cup chopped dates
1/2 cup dried berries (I used dried blueberries and cranberries)

Here's what I did:

Preheat oven to 350 degrees.

Whisk together all dry ingredients.
Mix together all wet ingredients, cinnamon and brown sugar.

Combine the dry ingredients into the wet ingredients and mix until thoroughly combined.
Fold in the dates and berries.

Fill muffin cups about half way with batter.  Cook in preheated oven for approximately 15 minutes.  The muffin bars will be firm to the touch and a cake tester will come out clean.  All ovens and bakeware are different, so begin checking after about 12 minutes.

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