Ingredients

The following ingredients have 9 Servings
  • 1½ cup all natural wheat bran
  • 1 cup pastry whole wheat flour
  • ½ cup buckwheat groats
  • ¼ cup black chia seeds
  • 1½ tsp baking powder
  • ½ tsp baking soda
  • ¾ tsp salt
  • 1 ripe banana (mashed)
  • 1 cup unsweetened apple sauce
  • ½ cup buttermilk
  • 4 egg whites
  • ¼ cup blackstrap molasses
  • 1 large pear (diced)
  • 5-6 dried figs (chopped)

Instruction

  • Preheat your oven to 425F and line your muffin pan with parchment paper “cups” or coat with cooking spray
  • In a large bowl combine dry ingredients and whisk until well incorporated. Set aside.
  • In a separate bowl, mash banana with a fork, until almost frothy in consistency. Add the rest of the wet ingredients and whisk until well blended. Pour into dry ingredients and stir with a wooden spoon or spatula until well combined, then delicately fold in pears and figs.
  • Pour mixture into prepared pan.
  • Bake for 5 minutes at initial temperature of 425F, then lower oven temperature to 375F and bake for an additional 20-25 minutes until tops look nice and crunchy and a toothpick inserted comes out clean.
  • Allow to cool for 5 minutes before removing from the pan and then place on on a wire rack until they reach room temperature.
  • Store in an airtight container for up to 5 days. (That’s if you have any left to store, that is…)