Sunday, April 13, 2014

Pink Muffins!

My favorite color growing up was pink. Not hot pink or Barbie pink, but a nice shade of canyon pink. Now that I have gotten older, I have grown out of the pink stage. I think every little girl goes through a period where they love all things pink. (Harper is in it full-fledged right now.) If I could go back a few years, I would have probably gone crazy for these pink muffins. They are pinker in person, so you will just have to try the recipe and see for yourself.

Pink Banana Muffins (1)
 
 
Pink Banana Muffins
makes 12
1 cup flour
1 1/3 cup rolled oats
2 tsp baking powder
1 tsp baking soda
½ tsp salt
2 tsp cinnamon
2/3 cup sugar
1 tbsp chia seeds
2 eggs
3 ripe bananas
1 cup beet puree
¾ cup Greek yogurt
¼ cup butter, melted
1 tbsp apple cider vinegar
 
Preheat your oven to 350 degrees, and oil a muffin pan. Using a high speed blender, blend 1 cup of the oats into a flour. Stir together the oat flour, flour, sugar, remaining rolled oats, baking soda, baking powder, salt, cinnamon, and chia seeds in a large bowl. Use the blender again to blend together all the remaining ingredients. Add the wet and dry ingredients, stirring until just mixed. Divide the batter between the prepared muffin pan. Bake for 25 minutes, or until a toothpick comes out clean. Let the muffins cool for 5 minutes before removing to a cooling rack.
 

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