From Hidden Legacy
A scuffin is a cross between a muffin and a scone. They’re not quite as fluffy as muffins or quite as dense as scones, but have a crumbly texture that’s quite addictive.
- 1 ½ cups whole-wheat white flour
- 1 ½ cups old-fashioned rolled oats
- 3 tbsps. raw sugar
- 1 tbsp. baking powder
- ¼ tsp. nutmeg
- ½ tsp. sea salt
- ¼ cup chopped dates
- ¼ cup chopped walnuts
- 2 egg whites
- 3 tbsps. coconut oil, melted
- 1 ripe banana
- 1/3 cup low-fat milk
- cooking spray
Preheat oven to 400º F. In a large bowl, mix flour, oats, sugar, baking powder, nutmeg and salt. Stir in chopped dates and nuts.
In a small bowl, mash banana. Whisk in egg whites, coconut oil and milk. Add to dry ingredients and stir until just combined. The texture should feel thicker than muffins, but not as doughy as scones. Adjust milk accordingly (the amount of milk depends on the size of the banana).
Spray muffin tin with cooking spray. Divide batter among eight muffin cups. Bake until golden and a toothpick comes out clean—about 20 minutes.
Remove from oven and let cool for 5 minutes before turning over on a wire rack to finish cooling.