Thursday, December 30, 2010

Oatmeal Banana Muffins

If you can't tell, muffins are a regular feature around my house. They take a small amount of effort, and if properly stored, stay fresh all week.

I usually keep my muffins covered loosely with a lid or plastic wrap on the counter for a day or maybe two. After this, place them in a covered container in the refrigerator for another couple of days. Eat muffins cold, at room temperature or briefly warmed in the oven. Drizzle with honey or spread with butter or yogurt, if you'd like. Another unconventional but pleasing way to enjoy muffins is as a bread accompaniment to a salad.

This is another delicious, simple and reasonably healthy muffin recipe to add to your rotation.

Oatmeal Banana Muffins
  • 1 1/2 cups whole wheat flour (or half all-purpose, half what flour)
  • 1 cup rolled oats
  • 1/2 cup raw turbinado sugar
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup chopped walnuts
  • 1 1/2 cup mashed banana
  • 1/3 cup applesauce
  • 1/2 teaspoon vanilla extract
  • 3/4 cup vanilla soy, almond, rice or hemp milk
Preheat oven to 400°. Line muffin tin with If You Care Baking Cups (eco-friendly parchment liners) or spray generously with non-hydrogenated cooking spray.  
In a large bowl, combine flour, oats, sugar, baking powder, baking soda, salt and walnuts. In a separate large bowl, thoroughly mix the milk, applesauce, vanilla and mashed banana. Stir the dry mixture into the wet mixture until just combined, taking care not to over mix the batter.

Drop the batter into the muffin tin using two spoons. Bake until the tops are golden brown and the centers are springy to the touch, about 15-20 minutes.

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