I've had a craving for banana-something recently, and wanted that banana something to be pretty earthy and healthy. This is about as healthy as muffins get. Makes about 16-18 muffins.
1 1/2 cup old-fashioned rolled oats
2 1/2 cup whole wheat flour
1/2 teaspoon salt
1 teaspoon cinnamon
1/4 teaspoon freshly ground nutmeg
2 tbsp baking powder
2 tbsp flaxseed, ground and beaten with 6 tbsp water into an eggy mixture.
4 ripe bananas, mashed well.
2/3 cup canola oil
1/3 c. brown sugar
juice of one lemon
1 1/2 c. soy milk
1 c. frozen (or fresh!) blueberries
Preheat the oven to 375 degrees Fahrenheit.
Combine lemon juice and soy milk in a small bowl. Let stand for five minutes while preparing other ingredients. In another small bowl, beat ground flaxseeds and water. In a medium-large bowl, mash bananas well. In a large bowl, mix flour, oats, baking powder, cinnamon, nutmeg, and salt.
Add the soy milk and flax mixtures to the bananas. Add oil and mix well. Mix the frozen blueberries into the DRY mixture (this prevents everything from turning blue. Then add wet to dry, and mix until homogeneous but try not to over mix. Then pour into pre-greased muffin tins.
Bake 25-30 minutes, or until a knife comes out clean from one of the larger muffins.
(It's inspired by this recipe.)
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