Sprinkled with Coconut

Chocolate Chunk

Nothing is more satisfying than an empty crumpled bag of whole wheat flour sitting on my kitchen counter. Especially a month before Passover.

Heckers

So when I saw Mark Bittman’s   “Whole Wheat Muffin, The Remix” recipe in the New York Times, I decided it was worth a try.

The only problem was, it called for “preferably whole wheat pastry flour”, and I only had a bag of regular  whole wheat flour. I also decided to see if anyone would notice if I substituted agave nectar for sugar.

I ran out and bought buttermilk, and on Sunday morning the muffins were mixed, baked, and out of the oven within the hour. Cleanup was a cinch. I made a double batch. The first bunch was filled with a baked and mashed sweet potato. I topped those with leftover shredded coconut from my freezer. The second batch was mixed with 3 really ripe bananas that would have otherwise gone in the garbage.  I topped them with chocolate chunks just to make sure that they didnt look too healthy.

Well, I left them all in a plate, and ran out to exercise.

Conclusion: The all time  favorite was the banana chocolate. Not such a hit was the sweet potato topped with coconut.

They never even guessed that agave nectar was the sweet culprit.

This is a really great  grab- and- go breakfast item for the older members of the family. I have a feeling that kids under eighth grade wouldnt go for it so early in the morning but its worth a try. This is also not a recipe for the sugar lovers like my sister-in-law who would rather have a Snickers for breakfast. Give it a try!

Related articles by Zemanta

• Healthier Holiday Snacks (attachmentparenting.org)
• The Minimalist: Whole Wheat Muffin, the Remix (nytimes.com)
• Brotzeit: Not Our Daily Bread (confectionsofamasterbaker.blogspot.com)
• Coconut Lime Muffins (eatrundoyoga.com)