Tuesday, September 16, 2008

Orange you glad I didn't say Banana?

Did you think I forgot about those bananas? Hardly. . .and I knew you didn't want to miss a minute of my life so I'll ramble for a moment or two to distract you from thinking about your failing stock portfolio.

I wasn't even going to mention these. Then Isaac said, "These are your best muffins ever, Mom," at which point I felt compelled to share my concocted recipe with you, my adoring fan base.

(If you do choose to make these, please don't measure anything carefully. I eyeballed most everything, and only after Isaac's comment did I decide I should jot down the gist of the recipe.)

Best Ever Banana Bran Muffins

Makes 24 standard sized muffins

2 c. wheat flour
2 c. wheat bran
2 t. baking soda
1/2 t. salt
1 t. cinnamon
1/2 t. freshly ground nutmeg

1 c. raisins soaked a bit in 1/2 c. orange juice
2 large ripe bananas, mashed
3/4 c. plain yogurt (I used fat free)
2 eggs
1/2 c. brown sugar (honey, agave nectar or molasses would be great)
1/3 c. hazelnut oil (olive, grapeseed, vegetable oils or melted butter should work)

Preheat oven to 400 degrees F. Prepare two muffin tins by oiling cups or using cupcake papers. Whisk together dry ingredients in a large mixing bowl. In a medium bowl combine wet ingredients. Pour wet into dry and mix until just combined. Now would be a great time to add a handful of walnuts or pecans if your son isn't allergic to them. Pour into prepared muffin tins. Sprinkle tops with cinnamon sugar if you roll that way. Bake for 13-16 minutes, or when a toothpick comes out clean.

I wish I'd remembered to use some ground flax seed in these. I'll probably add 1/2 cup or so next time and reduce my oil even further. Vegan substitutions would be super easy too. And there are enough to last a few days in the breadbox.

Only three ripe bananas to go. . .

1 comment:

Anonymous said...

These really are yummy. Not your everyday banana nut!