The apricot jam I keep as a staple in my pantry is full of flavor and is low in sugar, and makes the ideal topping for these comforting nutritious oatmeal muffins. They can be enjoyed for breakfast or a quick snack anytime for a boost of energy.
I always love a good muffin and these are filled with wholesome ingredients, including the banana that was definitely ready to be used. The chopped raw pecans top them off perfectly and this combination is heavenly.
THE COMFORTING REAL FOOD INGREDIENTS!
Before doing anything else, add an egg to a medium bowl and whisk it thoroughly. Then, add melted butter, a mashed banana, buttermilk, vanilla and organic cane sugar and whisk them all together. Only a small amount of sugar is necessary, since the jam has a little sugar, along with the natural sugar from the banana.
Add oatmeal to the wet mixture and let it soak while preparing the other ingredients. I like to moisten the oats before cooking them to help keep the muffins from being dry.
After that, add white whole-wheat flour, baking powder, baking soda, cinnamon and sea salt to a batter bowl and whisk them together. Whisking is much quicker than sifting and works just as well for me.
Then add the oatmeal mixture to the dry ingredients and stir the mixture together with a large spoon or spatula, being careful not to over mix.
Note: Organic Cane Sugar is much less processed than granulated sugar and retains a lot of its nutrients. Being organic, damaging pesticides are also eliminated.
Note: Unbleached White Whole Wheat Flour is milled from hard white spring wheat rather than the traditional red wheat of regular Whole Wheat Flour. With its lighter color, milder flavor and finer texture, it is a great substitute for all-purpose flour. It gives you all of the nutrition and fiber of whole grains, in a lighter, milder-tasting flour.
We are almost finished. Using a 1/4 cup measuring cup, evenly divide the batter between 12 paper lined muffin cups. I prefer to use “Unbleached Totally Chlorine-Free (TCF)” liners in my quest to eliminate any unnecessary toxins.
Now drop a tablespoon of apricot jam on top of each muffin, pushing it down into the batter a little.
Next, divide the pecans between the 12 muffins, placing some of the chopped pieces on top of each one and pushing them down into the jam and batter a little.
Finally, bake for approximately 18 minutes, checking that a toothpick or a cake tester inserted into the muffins comes out clean.
After removing the muffins from the oven, let them sit in the muffins cups for about 5 minutes, then move them to a wire rack to finish cooling.
Full of fiber and antioxidants, oats are not only satisfying, but healthy. Everyone always says a bowl of oatmeal is great for breakfast so have one of these muffins instead!
Apricot Jam and Banana Oatmeal Muffins With Chopped Pecans
Prep Time: 15 Minutes Cook Time: 18 Minutes Yield: 12 Servings
- 1 Large Egg, Room Temperature
- 4 Tablespoons Unsalted Butter, Melted and Cooled
- 1 Banana, Mashed
- 1 1/2 Cups Buttermilk (Ingredients Should be Cultured Milk and Salt Only)
- 1 Teaspoon Vanilla Extract (Use only Pure Vanilla, Not Imitation)
- 1/4 Cup Organic Cane Sugar (Or Granulated Sugar)
- 1 Cup Rolled Oats, Organic (Old Fashioned Oatmeal)
- 1 1/3 Cups White Whole Wheat Flour (100% Whole Grain)
- 1 Teaspoon Baking Powder
- 1/2 Teaspoon Baking Soda
- 1 Teaspoon Cinnamon (Get the Best Quality Cinnamon You Can)
- 1/4 Teaspoon Sea Salt
- 12 Tablespoons Apricot Jam (Low Sugar & No Additives or Artificial Ingredients)
- 1/2 Cup Raw Pecans, Chopped
- Pre-heat your oven to 375 degrees.
- Add the egg to a medium bowl and whisk. Add the melted butter, mashed banana, buttermilk, vanilla and sugar and whisk all together.
- Add the oatmeal and let soak while preparing the other ingredients.
- Add the flour, baking powder, baking soda, cinnamon and salt to a batter bowl and whisk together thoroughly.
- Chop the pecans into medium-sized pieces.
- Add the oatmeal mixture to the dry ingredients.
- Stir the mixture together with a large spoon or spatula being careful not to over mix.
- Using a 1/4 cup measuring cup, evenly divide the batter between 12 paper lined muffin cups. I prefer to use “Unbleached Totally Chlorine-Free (TCF)” liners.
- Drop a tablespoon of the apricot jam on top of each muffin and push it down into the batter a little.
- Divide the pecans between the 12 muffins, placing some of the chopped pieces on top of each one, pushing them down into the jam and batter a little.
- Bake for approximately 18 minutes, depending on your oven.
- Check that a toothpick or a cake tester inserted into the muffin comes out clean.
- Remove from the oven and let sit in the muffin cups for about 5 minutes.
- Then move to a wire rack to finish cooling.
- Enjoy for breakfast or a snack!