Another Thanksgiving weekend is behind us. I hope yours was as much fun as mine! I got to spend it in Connecticut with a big bunch of family and tons of great food. The cranberry sauce with pears and ginger I posted last week turned out great. The pumpkin-cranberry bundt cake I made for the 2nd year running was also fantastic...it would be a good one throughout the holiday season.
Fortunately my holiday travel was a breeze, and I’m back in Fort Lauderdale. Besides going to the gym and doing laundry today, I haven’t done much. But I did make these muffins.
I planned it all out last week. You see, I spotted this recipe on Cheaty Kitchen when I was just clicking around some food blogs, and immediately realized it was the perfect answer to a problem. I had exactly 3 too-ripe-to-eat bananas, and as time passed I feared they would go to waste. When I realized I not only had the 3 bananas the muffins called for, but also every other ingredient, I got baking!
I liked them so much, I bought more bananas before I took off for the holiday so they would get nice and black while I was away. If you’re in the same boat after your Thanksgiving travels (or just bought too many bananas), give these a try. They’re really quick, so it’s no problem to do them in the morning. They are also very healthy, full of whole grains and no processed sugars. But don’t even worry about that—they’re just really tasty. The bananas and canola oil make them moist and the just-right level of sweetness comes from raisins and maple syrup. The whole grains make them hearty and dense. If you use non-dairy milk, they are vegan. If you’re feeling like me, a healthy homemade goodie should be just perfect right now.
Oat Bran-Banana Muffins with Raisins
Adapted from Cheaty Kitchen. Original recipe from Nutrilicious by Edith Rothschild
These are vegan if you use soy, rice or almond milk. Once these muffins are completely cool, they freeze very well. Defrost at room temperature for an hour and a half or so.
Makes 12 muffins
1 cup whole wheat flour
1 cup oat bran
2 Tbs. ground flax
1 1/2 tsp. baking powder
1 tsp. baking soda
1 tsp. cinnamon
1/4 tsp. salt
1/2 cup raisins
3 very ripe bananas, mashed
1/2 cup milk (regular or soy)
1/4 cup canola oil
1/4 cup maple syrup
sunflower seed, for garnish
Preheat oven to 375 degrees. Fill a standard muffin pan with 12 paper liners, or coat with butter or cooking spray.
In a large bowl, whisk together the flour, oat bran, flax, baking powder, baking soda, cinnamon and salt. Stir in the raisins.
In another bowl, whisk together the bananas milk, canola oil and syrup. Add to the dry ingredients and stir until no more dry bits remain. Scoop batter into the muffin pan, and sprinkle sunflower seeds over muffins. Bake 20 minutes, or until a toothpick comes out clean and sides of muffins are golden. Cool in pan for a few minutes, then transfer muffins to a rack and cool completely.