Prep 30 mins
Cook 15 mins
Adapted from the recipe "Banana Whole Wheat Biscuits" from the website: www.mealsforyou.com to my own baking habits of trying to make them as simple, healthy and tasty as I know how, these biscuits still taste very good after storing and reheating them every morning for breakfast. .....Thanks to Blake F for pointing out it being too salty in his review of this recipe. I checked back at the website where this recipe came from and, my goodness, there were no salt at all! I have made a huge mistake. Here it is again with apology and without the salt.
- 1 cup oatmeal (or 120g)
- 1 cup whole wheat flour (or 120g)
- 2 teaspoons sugar
- 1⁄4 teaspoon salt
- 2 teaspoons baking powder
- 1⁄4 teaspoon baking soda
- 1⁄2 teaspoon cinnamon
- 1⁄4 teaspoon nutmeg
- 1⁄8 teaspoon clove (optional)
- 6 tablespoons low-fat milk (or 90g) or 6 tablespoons soymilk (or 90g)
- 3 tablespoons butter (or 52g) or 3 tablespoons vegetable oil (or 52g)
- 1⁄2 cup of coarsely chopped mixed nuts (or 100g)
- 3⁄4 cup raisins (or 100g)
- 1⁄2 cup ripe banana, mashed (or 110g)
- Preheat oven to 375°F.
- Mix the dry ingredients well; set aside.
- Put milk and butter in a pot of about 4 quarts, warm the milk slightly and slowly just to melt the butter.
- Move the pot away from fire, stir in nuts, raisins, mashed banana, and the dry ingredients.
- Mix well and let stand 5 minutes.
- Spoon and drop them on lightly oiled baking sheet or cupcake cups, then pat them to about 1/2 inch thick with floured fingers.
- Bake for about 12-15 minutes or until biscuits are golden.
- Serve plain, or with butter, peanut butter, chocolate sauce, cream cheese, honey, jam, etc.
- To reheat, put in toaster oven for 2-3 minutes for a dry and crispy outside, then optionally microwave for 10-20 seconds (depends on amount of biscuits) for a steamy and moist inside.
Way too salty for me. I bet they would be delicious with a lot less salt, though. I may try this one again and cut the salt down to about 1/4 t.