Mmmm….bananas. I snapped this shot at a market on a recent trip to Ecuador. I was there on a three-week hike, bike and rafting tour. Bananas-saved me on those long hikes. I consumed huge quanities, which provided me with a very reliable, safe, source of vegan-friendly energy. Ecuador is not the most vegan-friendly country on the planet, but they do have incredibly fresh bananas!
Now back in Toronto, I have access to a huge diversity of foods that can satisfy my energy requirements. But bananas continue to find a central place in many of my baked goods. I find that adding mashed bananas provide a great texture and sweet flavour to muffins. So enters today’s experiment.
These are meal muffins-they are sweet, spicy and very satisfying-and contain everything a good hearty breakfast should-bran, oatmeal, bananas and raisins…
1 cups raisins
2 cups whole wheat pastry flour
1 cup small flake rolled oats
4 tsp baking powder
1 tsp baking soda
1 cup unrefined sugar
2 tsp cinnamon
1/2 tsp nutmeg
1 tsp salt
1 1/2 cups wheat bran
2/3 cup canola oil
2 tsp vanilla extract
1/3 cup apple sauce (unsweetened)
1 mashed, ripe banana
In a large mixing bowl sift together the flour, baking powder, baking soda, rolled oats, sugar, cinnamon, nutmeg and salt. Mix in the bran. Create a well in the center and add the wet ingredients. Drain the raisins and fold them in.
Fill each muffin cup up to the top. Bake for 20-22 minutes. Keep an eye on these. I really enjoy a crispy muffin top but if you prefer a moist muffin then you may want to shorten the baking time.I love the hint of nutmeg that stays on your tongue when you bite into these muffins. The recipe makes 12 LARGE muffins, feel free to cut the amounts in half to prepare a snack-size version.Enjoy your monday.