Monday, June 7, 2010

Banana/oatmeal muffins

I'm traveling and not cooking a whole lot, so the below is something I scraped from a blog of mine that I put on hiatus, in part because I'm over here posting recipes anyway. These are muffins my children love. You can bake this batter in whatever pan you like--loaf, small loaf, muffin, square...just test the center with a knife or straw to make sure it's cooked through.

P.S. I'm aware that the above is NOT a muffin. The above is a tiny little loaf pan that turns out a beautiful miniature loaf of quickbread.
I've devised a banana muffin recipe (based in part on the Joy of Cooking) that (a) my kids will eat but that (b) has relatively low sugar and relatively high fiber. Give it a try. They're good buttered, hot or cold, and they last a couple of days. We use these for breakfast and for snacks...either way, they're cheap! My kids really love these, to the point that I double this up every time I make it, which is about once a week or so. Caveat: my kids are a little bit...odd.

You will need...
Old brown bananas
Applesauce, unsweetened
White sugar
Brown sugar
Wheat germ
Canola oil
Cinnamon and nutmeg
Baking soda
Baking powder
Two mixing bowls, a good whisk, a big spoon/spatula
Muffin pan/cups

1. Get two bowls, a big one and a small one. Set your oven to 350 F.

2. In the small bowl, whisk together one cup of flour (I use white whole wheat--if you use whole wheat, cut it with half white or they'll be too heavy), a half cup of dry oats (I just use Quaker oats), and a half cup of wheat germ (obviously, this isn't for the gluten-free crowd). Add in about a quarter teaspoon of salt, one teaspoon each of baking powder and baking soda, and then shake cinnamon powder over it until it's all covered in cinnamon powder (or, to taste...sorry, I don't measure my spices). Shake in some powdered nutmeg (I give it about three good shakes), and mix really really well with the whisk.

3. In the large bowl, put in two or three peeled, super ripe bananas and smush them up. Add four ounces of applesauce, a quarter cup of white sugar, a quarter cup of brown sugar, one teaspoon of vanilla, and six tablespoons of canola oil (or some other reasonable oil, but don't use one with a strong flavor, like, say, olive oil). Add one egg. Whisk it all together until you get as many lumps out of the banana as you can.

4. Dump the dry stuff into the large bowl. Mix until all is moist. Muffin recipes always say to mix until everything is "just" moist, but I just mix the hell out of it.

5. Fill muffin liners (I use muffin liners to avoid greasing a pan, but if you don't like them, grease the muffin pan) about 3/4 full. Put in oven for 18 minutes or until inserted utensil or straw or toothpick or whatever comes out clean. I also turn the muffins halfway through.

Cool, butter, serve.

This will get you about 9 or 10 muffins, good for a number of breakfasts or snacks at about 50 cents each. You can also make this into banana bread. Put the batter into a greased loaf pan, bake for about 40 minutes (or until whatever you use to test these things comes out clean). I always turn it halfway through.

If you think these are OK, I've got a pumpkin muffin recipe that'll knock your socks off.

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